Award-winning baker and author, Peter Reinhart, will teach a soldout class for the Bread Bakers Guild of America at Alon’s Bakery & Market in Atlanta, GA, on February 28-March 1.
The hands-on class, Baking with Ancient and Sprouted Grains, will focus on “next frontier” ingredients, including sprouted grain flours and sprouted grain pulps such as wheat, rye, corn, and ancient grain blends, as well unusual ingredients like ProBiotein (a dried, spent grain product) and cascara seca (dried coffee cherry powder).
The breads made in class will include 100% Sprouted Whole Wheat, Sprouted Khorasan Bagels, Sprouted Rye Bread, and Cascara Seca Batards.
Peter Reinhart is the founder of Brother Juniper’s Bakery in Santa Rosa, CA, and the author of numerous books on baking. His book, The Bread Baker’s Apprentice (2001), won both the James Beard and IACP Cook Book of the Year awards and the International Gourmand Award for Best Baking Book. Formerly an instructor at the California Culinary Academy in San Francisco, he has taught at Johnson & Wales University in Charlotte, NC, since 1999.
Alon’s Bakery was founded in 1992 by pastry chef Alon Balshan. Today, the award-winning artisan bakery and market offers artisan breads and European style pastries, wines, artisan cheese, and gourmet prepared foods. Please visit www.alons.com.
Baking with Ancient and Sprouted Grains is part of the 2014 class series, The DNA of Baking, which will focus on the science underlying baking: the fundamentals of fermentation, ingredients, temperature, and formula development. 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 2014 calendar.