Weekend Classes are back!
Sourdough at Home: 04/12-04/13
Viennoiserie at Home: 04/26-04/27
Video of the Month
Epi-Epi is commonly made with baguette dough, and it is cut with scissors to resemble a stalk of wheat. It makes a great centerpiece for a dinner table, and can be passed around for each guest to tear off a roll of bread. In this video, the process of cutting epi is demonstrated. Proper and improper ways of cutting are both shown, as well as how to make different styles of epis.- View Video
Check out some of our Specialty Classes
Wedding and Custom Cake- 04/23-04/25
Baking with Ancient Grains - 04/14-04/18
Exploring the Ingredients - 04/28-05/02
NEW! Foundation of Pastry Line- 06/02-06/06
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Keimkraft®: Versatility and Nutritional Benefits
The popularity of sprouted grains has increased tremendously in the past few years. There are more and more baked goods commonly found in the market using sprouted grains, and they are no longer “specialty” products as they were before. Flours milled from sprouted grains have also become easily accessible to professional as well as home bakers, offering them a chance to expand their lines of healthy breads and pastries.
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New Ingredients and Product Trends in Bread Formulas
- Flour Characteristics
Gluten Free Baking and Alternative Bread and Flours
- Nutritional Data
- Flour Comparison
Check out The Advance Bread and Pastry Companion Videos!
Great online resource to review certain baking techniques in both pastry and baking. Over 250 videos!
Advance Bread and Pastry
Signed by Author, Michel Suas, SFBI Founder
San Francisco Baking Institute Students Include: