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.
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 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.
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
San Francisco Baking Institute (SFBI)のライブ配信レッスンへようこそ！ 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。 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。 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。） Available but not mandatory to purchase to attend: 以下の購入は必須ではありません。 Ingredient Kit for Basic Sourdough Online Class （サワードウ材料キット）： Price: $40 including shipping and handling （費用：$40、送料手数料込み） Contents: 10lbs bread flour, 2 lbs whole wheat flour, 1 lb sea salt and 2oz sourdough starter. （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） Shipping: Ships via USPS priority […]
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