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DTSTART;TZID=UTC:20201207T080000
DTEND;TZID=UTC:20201211T170000
DTSTAMP:20260429T054538
CREATED:20200803T093003Z
LAST-MODIFIED:20200803T093003Z
UID:7639-1607328000-1607706000@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Artisan I: Systematic Approach to Bread: Learn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. On day 4\,learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread.
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-4/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20201207T070000
DTEND;TZID=UTC:20201211T150000
DTSTAMP:20260429T054538
CREATED:20200803T093230Z
LAST-MODIFIED:20200803T093230Z
UID:7638-1607324400-1607698800@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:The interest in laminated dough such as Croissant\, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.
URL:https://sfbi.com/event/viennoiserie-i-croissants-danish-and-brioche-3/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201203T170000
DTEND;TZID=America/Los_Angeles:20201203T200000
DTSTAMP:20260429T054538
CREATED:20201103T200633Z
LAST-MODIFIED:20201103T200633Z
UID:15388-1607014800-1607025600@sfbi.com
SUMMARY:ライブ配信レッスン：基本のサワードウ Basic Sourdough Online Class in Japanese
DESCRIPTION:San Francisco Baking Institute (SFBI)のライブ配信レッスンへようこそ！ \nこのレッスンでは、基本のサワードウの作り方を一から説明します。粉由来の微生物を利用して長時間発酵させたパンであるサワードウは、必要な材料や道具はとてもシンプル。ですがその分、生地の扱い方や温度管理の正確さにパンの出来が左右され、そこがサワードウ作りの魅力でもあります。サワードウ作りははじめて！という方も大歓迎。もちろん作ったことがある方も、ぜひご参加ください。 \nこのクラスはデモンストレーションのみです。質問やコメントは、クラス中に随時受け付けて講師ができる限り返答します。このライブ発信の動画はアーカイブされ、クラス後一週間は最視聴が可能です。 \n参加者は、レッスンの中で使われるものと同じ材料や道具をSFBIのウェブサイトで購入できます。（なお、材料の発送は米国内に限らせていただきます。道具につきましては海外発送が可能です。） \n  \nAvailable but not mandatory to purchase to attend: \n以下の購入は必須ではありません。 \nIngredient Kit for Basic Sourdough Online Class　（サワードウ材料キット）： \nPrice: $40 including shipping and handling \n（費用：$40、送料手数料込み） \nContents: 10lbs bread flour\, 2 lbs whole wheat flour\, 1 lb sea salt and 2oz sourdough starter. \n（ブレッドフラワー10ポンド、全粒粉2ポンド、シーソルト1ポンド、サワードウスターター2オンス） \nShipping: Ships via USPS priority mail. Not available outside of U.S. \n               (USPS priority mail での国内発送のみ。国外発送は不可) \nSmallware used in this class　（クラス中に使われる道具一覧）: \n\nPlastic Dough Scraper with No Handle\, Round\nMetal Dough Scraper with Handle\, Square\nWooden Proofing Board\nTransfer Peel\nWicker Basket with Linen Liner\, 8” Diameter\nWicker Basket with Linen Liner\, Oval\, 14”x 4.5” x 2”\nBlade holder with Handle\nBlades\n\nPlease visit https://www.sfbi.com/baking-supplies.html for prices and for placing smallware order. \n上記の道具又は材料の注文をご希望の方は、https://www.sfbi.com/baking-supplies.htmlをご確認ください。道具は海外発送も受け付けています。
URL:https://sfbi.com/event/%e3%83%a9%e3%82%a4%e3%83%96%e9%85%8d%e4%bf%a1%e3%83%ac%e3%83%83%e3%82%b9%e3%83%b3%ef%bc%9a%e5%9f%ba%e6%9c%ac%e3%81%ae%e3%82%b5%e3%83%af%e3%83%bc%e3%83%89%e3%82%a6-basic-sourdough-online-class-in-japan/
LOCATION:https://sfbi.com/event/%e3%83%a9%e3%82%a4%e3%83%96%e9%85%8d%e4%bf%a1%e3%83%ac%e3%83%83%e3%82%b9%e3%83%b3%ef%bc%9a%e5%9f%ba%e6%9c%ac%e3%81%ae%e3%82%b5%e3%83%af%e3%83%bc%e3%83%89%e3%82%a6-basic-sourdough-online-class-in-japan/
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201203T080000
DTEND;TZID=America/Los_Angeles:20201204T160000
DTSTAMP:20260429T054538
CREATED:20201021T222713Z
LAST-MODIFIED:20201021T222713Z
UID:15300-1606982400-1607097600@sfbi.com
SUMMARY:2 Days In-person Class Viennoiserie for Home Baker
DESCRIPTION:Ever wondered how to create crisp\, flaky croissants at home\, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class\, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to finish. Finished products will include traditional croissants\, chocolate croissants\, various Danishes\, brioche à tête\, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries.
URL:https://sfbi.com/event/2-days-in-person-class-viennoiserie-for-home-baker/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Weekend Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20201119T070000
DTEND;TZID=UTC:20201120T150000
DTSTAMP:20260429T054538
CREATED:20200803T092742Z
LAST-MODIFIED:20200803T092742Z
UID:7630-1605769200-1605884400@sfbi.com
SUMMARY:2 Day Choux Class
DESCRIPTION:Pate a Choux is a versatile base used to create a number of pastries.  Its formulation is rather simple\, yet there are many tips and critical points throughout the making process. In this 2-day workshop\, you will learn how to properly prepare pate a choux\, make many fillings and topping options\, and learn helpful tips along the way.  Pastries made during the class include some French classics\, such as Paris Brest and Gateao St. Honore\, and several types of eclairs and cream puffs. \n\n\n\n\n\n\n\n\n\n\n 
URL:https://sfbi.com/event/2-day-choux-class/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20201111T070000
DTEND;TZID=UTC:20201113T150000
DTSTAMP:20260429T054538
CREATED:20200803T092212Z
LAST-MODIFIED:20200803T092212Z
UID:7631-1605078000-1605279600@sfbi.com
SUMMARY:3 Day Tarts Class
DESCRIPTION:Learn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will be making several types of tart doughs\, with various compositions and product characteristics\, such as texture and sweetness.  On the second and the third day\, you will be finishing a total of seven types of tarts\, each paired with a unique filling\, topping and glaze.  Finished products include Caramel Chocolate Tart\, Pear Bourdaloue\, Strawberry Breton Tart.
URL:https://sfbi.com/event/3-day-tarts-class/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20201109T070000
DTEND;TZID=UTC:20201113T150000
DTSTAMP:20260429T054538
CREATED:20200803T091526Z
LAST-MODIFIED:20200803T091526Z
UID:7620-1604905200-1605279600@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Artisan II: Baking Sourdough\, Levain\, and Wild Yeast: Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how various starters affect the flavor\, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used. You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \n In this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters\, San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes. \n 
URL:https://sfbi.com/event/artisan-ii-baking-sourdough-levain-and-wild-yeast-4/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20201109T070000
DTEND;TZID=UTC:20201110T150000
DTSTAMP:20260429T054538
CREATED:20200803T091959Z
LAST-MODIFIED:20200803T091959Z
UID:7619-1604905200-1605020400@sfbi.com
SUMMARY:2 Day Pies Class
DESCRIPTION:In this course\, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a variety of fillings.  Products made in this class include crowd pleasers like Rustic Fruit Pies\, Savory Quiche\, Chocolate Cream Pie\, and some holiday favorites like Apple Pie\, Pumpkin Pie and Pecan Pie.
URL:https://sfbi.com/event/2-day-pies-class/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201107T090000
DTEND;TZID=America/Los_Angeles:20201107T160000
DTSTAMP:20260429T054538
CREATED:20201021T212402Z
LAST-MODIFIED:20201021T212402Z
UID:15297-1604739600-1604764800@sfbi.com
SUMMARY:1 day Sourdough for Home Baker I: Introduction to Sourdough
DESCRIPTION:Finally\, you can learn how to bake good sourdough bread at home! This is a one-day in-person course designed for beginning home bakers.  Explore the nuances of flavor and texture provided by various ingredients and techniques. This workshop teaches the basics of mixing\, fermenting\, shaping\, scoring\, and baking sourdough. Every student will make at least 14 loaves of sourdough bread\, in a variety of styles. At the end of the day you will feel confident digging into the sourdough process at home.
URL:https://sfbi.com/event/sourdough-at-home-1-introduction-to-sourdough/
LOCATION:CA
CATEGORIES:Online Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20201102T070000
DTEND;TZID=UTC:20201106T150000
DTSTAMP:20260429T054538
CREATED:20200803T091239Z
LAST-MODIFIED:20200803T091239Z
UID:7621-1604300400-1604674800@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:The interest in laminated dough such as Croissant\, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.
URL:https://sfbi.com/event/viennoiserie-i-croissants-danish-and-brioche-2/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20201102T070000
DTEND;TZID=UTC:20201106T150000
DTSTAMP:20260429T054538
CREATED:20200803T090818Z
LAST-MODIFIED:20200803T090818Z
UID:7614-1604300400-1604674800@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Artisan I: Systematic Approach to Bread: Learn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more. 4 out of 5 days\, students make baguettes in the kitchen. This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor. On day 4\,learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread. After completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast \n In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \n 
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread-3/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20201026T070000
DTEND;TZID=UTC:20201030T150000
DTSTAMP:20260429T054538
CREATED:20200803T090503Z
LAST-MODIFIED:20200803T090503Z
UID:7615-1603695600-1604070000@sfbi.com
SUMMARY:Cake Bases\, Creams\, and Composition
DESCRIPTION:Learn a variety of cake mixing methods\, creams\, and fillings to make a beautiful layer cake\, as well as how to troubleshoot problems. Hands-on: Carrot cake\, black forest cake\, opera.
URL:https://sfbi.com/event/cake-bases-creams-and-composition/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20201019T070000
DTEND;TZID=UTC:20201023T150000
DTSTAMP:20260429T054538
CREATED:20200803T085959Z
LAST-MODIFIED:20200803T085959Z
UID:7609-1603090800-1603465200@sfbi.com
SUMMARY:Introduction to Pastry and Baking
DESCRIPTION:Learn how to understand and control the pastry making process instead of just using the recipes! An introduction to many of the basic techniques necessary to make delicious pastries. This course covers creaming\, blending\, scones\, pie dough\, pate a choux\, angel food cake\, and custards. Hands-on: cookies\, muffins\, scones\, cheese cake.
URL:https://sfbi.com/event/introduction-to-pastry-and-baking/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Viennoiserie and Pastry Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200921T070000
DTEND;TZID=UTC:20200925T150000
DTSTAMP:20260429T054538
CREATED:20200803T085803Z
LAST-MODIFIED:20200803T085803Z
UID:7608-1600671600-1601046000@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture\, sourdough with different flours\, ciabatta bread\, Challah.
URL:https://sfbi.com/event/artisan-ii-baking-sourdough-levain-and-wild-yeast-3/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200914T070000
DTEND;TZID=UTC:20200918T150000
DTSTAMP:20260429T054538
CREATED:20200803T082646Z
LAST-MODIFIED:20200803T082646Z
UID:7602-1600066800-1600441200@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:•    Artisan I: Systematic Approach to Bread: Learn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and brief introduction the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more.   4 out of 5 days\, students make baguettes in the kitchen.  This really enables students to see the effect of mixing methods\, preferments\, protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, color of the crumb\, and flavor.  On day 4\,learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread and braided egg bread.  After completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain and Wild Yeast               \n      In this workshop you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread and Rye Bread. \n     Starting days: March 2\, 2020 ‖ March 30\, 2020  ‖ April 6\, 2020 ‖ June 8\, 2020  ‖ June 15\, 2020 ‖ July 27\, 2020 ‖ September 14\, 2020 ‖  October 26\, 2020 ‖ November 2\, 2020  ‖ November 9\, 2020  ‖ December 7\, 2020  \n•    Artisan II: Baking Sourdough\, Levain\, and Wild Yeast: Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain.   Learn how various starters affect the flavor\, texture and appearance of bread.  Learn the advantages of and how to maintain different feeding schedules\, 1 a day feeding\, 2 a day feedings\, 3 a day feedings.  See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread.  This course focuses on shaping boules and batards\, primarily using white flour so that you can really see\, feel and taste the differences between the types of levains used.  You will also produce sourdough rye\, multigrain\, whole wheat bread and challah (using commercial yeast).  And to make sure you haven’t forgotten the baguette\, you will make a baguette using both levain and commercial yeast.  Retarding techniques are also explored.   Upon completion of this course\, you will have a deep understanding of how to produce\, maintain starters\, and create naturally leavened breads. \n      In this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters\, San Francisco Sourdough\, Sourdough Whole Wheat Bread\, Sourdough Rye\, Sourdough Multigrain\, Sesame Semolina\, Ciabatta\, Sourdough with Walnuts and Raisins\, Olive Bread\, Challah\, Baguettes. \n        Starting days: March 9\, 2020  ‖ April 13\, 2020 ‖ June 22\, 2020 ‖ August 3\, 2020 ‖ September 21\, 2020 ‖ December 14\, 2020  \n•   Bakery Business Essentials:  Our newest class offers an essential production of yeasted\, sourdough and viennoiserie perfect for small-medium sized productions.  It delves into the concepts required for equipment selection\, layout and business aspects.  Whether you  are thinking about starting out or looking to find a new way to approach your current production\, this class is perfect for you! \n    Starting day:  TBD \n•    Advanced Bread with Didier Rosada: Think out of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Work with a variety of flours such a rye and spelt\, and experiment with different retarding techniques. Even seasoned bakers are inspired by the knowledge and marketable skills gained from this workshop.  \n      Starting Day: April 20\, 2020 \n•    Breads of the World with Didier Rosada: Only offered once per year! Discover the unique flavors and textures of breads baked around the world. Create exotic breads\, including Portugese Sweet Bread\, Germany’s Heigebrot \, and  Mexican bolillos\, just to name a few.  The vast array of breads covered in this course will help you explore your creativity and grow your business in an expanding market.  \n      Starting Day: TBD \n•    Baking with Whole Grain\, Ancient Grains\, and Alternative Wheat: Satisfy the demand from your customers (and your own) for healthier\, tastier bread. There is a growing awareness on the difficulty in digesting gluten for some consumers.  Using alternative wheat such as Kamut® and spelt\, as well as incorporating processes like sprouting and long fermentation will increase the digestibility of the grains and bread. In this course\, students will make bread by integrating those techniques with whole grains\, which make them more nutritious and easy to digest\, and best of all\, visually appealing and flavorful. \nDuring 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. \nThis is more advanced class and is not designed for beginning bakers.  Enrolling students need to have extensive experience in baking and a thorough understanding of the baking process\, or they need to have taken two of our foundational bread classes\, Systematic Approach to Bread\, and Baking Sourdough\, Levain\, and Wild Yeast. To maximize the learning experience in this course\, students should have knowledge on ingredient functionalities in bread\, fundamentals of mixing and fermentation\, as well as the concept of sourdough and how to perpetuate a starter. \n     Starting day: TBD \nPlease register online or download the 2020 Registration Form and email or fax to SFBI.  If the class is full\, please email customerservice@sfbi.com to add your name to the waiting list or select “Register Now” on the class you wish to enroll and it will redirect you to the waiting list page.
URL:https://sfbi.com/event/artisan-ii-baking-sourdough-levain-and-wild-yeast-2/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200905T080000
DTEND;TZID=UTC:20200906T150000
DTSTAMP:20260429T054538
CREATED:20200803T081754Z
LAST-MODIFIED:20200803T081754Z
UID:7599-1599292800-1599404400@sfbi.com
SUMMARY:Sourdough at Home 2: Understand Your Levain
DESCRIPTION:Ever wondered how to get the crackling blisters on the crust of your sourdough? Want to learn how to work with high hydration dough? This is a two-day course for home bakers with some experience in baking with sourdough. Topics covered include mixing\, fermentation\, retarding and autolyse. Students will produce San Francisco style sourdough with high acidity\, sourdough baguettes and a highly popular naturally leavened country bread with high hydration. \nDay 1: 8am-3pm \nDay 2: 8am-11am
URL:https://sfbi.com/event/sourdough-at-home-2-understand-your-levain/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops,Weekend Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200814T120000
DTEND;TZID=UTC:20200814T140000
DTSTAMP:20260429T054538
CREATED:20200803T023715Z
LAST-MODIFIED:20200803T023715Z
UID:7596-1597406400-1597413600@sfbi.com
SUMMARY:Online Baking Class: Basic Sourdough
DESCRIPTION:This is a live-streaming class via Zoom\, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making sourdough bread at home. You do not need to prepare anything before the class\, as this class is demonstration only. \nThis is an interactive class where you have an opportunity to ask questions to the instructor any time while in session\, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterwards. \nOnce you register for this class\, we will send you sourdough formula that is going to be taught in the class. You have an option to purchase the same ingredients and smallware used during the course to practice at home. Please see below for details. \nPlease note that the meeting video will be recorded to distribute among the students.This is an interactive class where you have an opportunity to ask questions to the instructor any time while in session\, and share the knowledge with the other attendees.  You will also have an access to recorded video of the class afterwards. \nOnce you register for this class\, we will send you sourdough formula that is going to be taught in the class. You have an option to purchase the same ingredients and smallware used during the course to practice at home. \nPlease note that the meeting video will be recorded to distribute among the students.
URL:https://sfbi.com/event/online-baking-class-basic-sourdough/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Online Workshops,Weekend Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200810T070000
DTEND;TZID=UTC:20200814T150000
DTSTAMP:20260429T054538
CREATED:20200803T023154Z
LAST-MODIFIED:20200803T023154Z
UID:7592-1597042800-1597417200@sfbi.com
SUMMARY:Viennoiserie I: Croissants\, Danish\, and Brioche
DESCRIPTION:The interest in laminated dough such as Croissant\, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.
URL:https://sfbi.com/event/viennoiserie-i-croissants-danish-and-brioche/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Weekend Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200803T070000
DTEND;TZID=UTC:20200807T150000
DTSTAMP:20260429T054538
CREATED:20200803T022519Z
LAST-MODIFIED:20200803T022519Z
UID:7590-1596438000-1596812400@sfbi.com
SUMMARY:Artisan II: Baking Sourdough\, Levain and Wild Yeast
DESCRIPTION:Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture\, sourdough with different flours\, ciabatta bread\, Challah\, and more…
URL:https://sfbi.com/event/artisan-ii-baking-sourdough-levain-and-wild-yeast/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200727T070000
DTEND;TZID=UTC:20200731T150000
DTSTAMP:20260429T054538
CREATED:20200603T064310Z
LAST-MODIFIED:20200603T064310Z
UID:6009-1595833200-1596207600@sfbi.com
SUMMARY:Artisan I: Systematic Approach to Bread
DESCRIPTION:Learn the details of mixing\, fermenting\, shaping\, and baking bread in this essential introductory course. The course covers baker’s math\, ingredient selection and function\, how mixing affects fermentation\, and other bread baking fundamentals. Both enthusiasts and professionals gain a deep understanding of the baking process. This course explains in detail the 10 major steps bread baking\, discusses the major ingredients including flour technology and a brief introduction to the milling process\, mixing methods\, fermentation\, baking\, preferments\, baker’s math\, and more.   4 out of 5 days\, students make baguettes in the kitchen.  This really enables students to see the effect of mixing methods\, preferments\, the protein content of the flour on the dough\, see and feel how all those factors affect the extensibility and elasticity of the dough\, the volume of the baked loaf\, the color of the crumb\, and flavor.  On day 4\, learn to work with other flours and shapes to produce whole wheat bread\, rye bread\, multigrain\, pan bread\, and braided egg bread.  After completing Artisan I\, you will have a solid grasp on the foundation of bread baking preparing you to move onto Artisan II: Baking Sourdough\, Levain\, and Wild Yeast. \n  \nIn this workshop\, you will learn how to bake Baguettes\, Egg bread\, Pan Bread\, Whole Wheat Bread\, Multigrain bread\, and Rye Bread.
URL:https://sfbi.com/event/artisan-i-systematic-approach-to-bread/
LOCATION:525 DNA Way\, South San Francisco\, CA\, 94080\, United States
CATEGORIES:Artisan Bread Workshops,Viennoiserie and Pastry Workshops
END:VEVENT
END:VCALENDAR