01/12-01/16: Systematic Approach to Bread
01/19-01/23: Baking Sourdough, Levain And Wild Yeast
02/02-02/06: Systematic Approach to Bread
02/02-02/06: Exploring the Ingredients and Techniques
02/11-02/13: Wedding Cakes
02/16-02/20: Chocolate and Confection
NEW! Whole Grain, Ancient Grains, and Alternative Wheat
Satisfy the demand from your customers (and your own) for more healthy, tasty breads. There is a growing awareness on the difficulty in digesting gluten for some consumers.
During this intensive, hands-on workshop, technical characteristics of specialty flours such as Kamut®, spelt, brown teff, and quinoa will be covered, as well as how to work with more accessible flours like whole wheat and dark rye. Students will be exposed to different types of preferments made with whole grain flours and precautions to take when using them. Some grains will be freshly milled on site, and some are sprouted to be added to various loaves
March 2-6th, 2015
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.
Download the article!
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: