June 2015, Sonoma, CA – Today there’s a burgeoning interest in baking with flour made from local grains. Certified Master Baker Jeffrey Hamelman will teach a sold-out, hands-on Bread Bakers Guild class in July that will address the special challenges of working with local grains. The breads and pastries in class will all be made with locally grown and milled flours, and class discussion will focus on the science of flour and the latest grain research.
“Baking with Locally Grown Grains” will be held on July 10-11 at the King Arthur Flour Baking Education Center in Norwich, VT. Contact laverne@bbga.org to place your name on the waiting list.
Jeffrey Hamelman has been a baker since 1976. He is an employee-owner of the King Arthur Flour Company in Norwich, Vermont, where he is director of the production bakery and instructor of the professional baking classes at the King Arthur Flour Baking Education Center. He is the author of Bread: A Baker’s Book of Techniques and Recipes and was the 2005 recipient of The Guild’s prestigious Golden Baguette Award (now the Raymond Calvel Award), which recognizes individuals who have contributed significantly to the advancement of artisan baking.
The King Arthur Flour Company is America’s oldest flour company, founded in 1790. Today it is an employee-owned, open-book, team-managed company. Education is a significant part of its mission. For more information, please visit www.kingarthurflour.com
“Baking with Locally Grown Grains” is part of The Guild’s 2015 class series, Revival: What’s Old Is New, which includes hands-on artisan bread and pastry classes blending traditional and contemporary ideas, as well as classes that share valuable practical information for professional bakers. These classes are part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” Please visit www.bbga.org to see the complete 2015 events calendar.
The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.
Source: The Bread Bakers Guild of America
