San Francisco Sourdough vs The French Levain
Fri, Mar 5 @ 6:30PM -- $45 (class#MP0305)
Draeger's Supermarket
1010 University Dr
Menlo Park, CA 94025
650.685.3704
Are you ready for natural fermentation? In this class you will learn how to
develop your own starters to produce these fabulous and most-beloved
loaves. There are many secrets to producing breads of this caliber, and
the most important ones you will finally discover.
Learn everything from capturing wild yeast to making your final loaf, and
take home some of Kurtis' own starter to get your going even faster.
About Kurtis:
Kurtis is a sensational bread baker, pastry chef and baking instructor. He
has directed many of San Francisco's top hotel-restaurant pastry kitchens
since 1987. He graduated from the California Culinary Academy and served
as a staff instructor. He is now the director for Wolfgang Puck's new
baking center in Los Angeles. Kurtis' classes are very useful to newcomers
and serious, experienced bakers alike.
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This is one of Draeger's Basics classes.
Basics: The Best Bread - Hands-On
Sat, May 22@ 2PM -- $65 (class#SM0522)
Draeger's Market Place
222 E. Fourth Ave
San Mateo, CA 94401
650.685.3704
The Basics bread class will introduce you to the land of pre-fermentation.
You will learn to make traditional European-style loaves using easy-to-make
prefermented doughs. These techniques will add incredible results to your
favorite breads. Enrollment is limited to 20 students.
Instructor is Kurtis Baguley.
Menu:
Ciabatta - The classic Italian slipper bread
Pain Ordinaire (traditional French peasant bread)- A little more involved
and just as good.
Pizza Dough to End All - You will become a pizza snob when you get your
hands on this one
Garden Herb Focaccia - Simply wonderful and easy to make.
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Peter Reinhart
Pain Ancienne and Pane Siciliano...Two Amazing Bread Doughs
Sat, June 5 @ 12:00 Noon -- $45 (class MP0605)
Draeger's Supermarket
1010 University Dr
Menlo Park, CA 94025
650.685.3704
These two doughs are based on very long fermentation technique and produce
breads of uncommon quality. Pain Ancienne utilizes a cold dough technique
virtually unknown outside of a few bakeries in France. From this one dough
you will learn how to create rustic breads, baguettes and incredible pizzas
and focaccias.
Pane Siciliano is made from a combination of bread and durum semolina
flours, utilizing a large percentage of pre-fermented dough. It is perfect
for classic Sicilian breads, rolls and pizza doughs, all in different
shapes and applications.
Learn both of these advanced techniques, push the envelope of bread
possibilities and taste the amazing results with Peter Reinhart in this
very special class.
About Peter:
He is the founder of the award winning Brother Juniper's Bakery in Santa
Rosa, CA. He is the author of Brother Juniper's Bread Book: Slowrise As
Method and Metaphore, Sacramental Magic in a Small Town Cafe, and his
newest book Crust & Crumb: Master Formula's for Serious Bakers. He won the
1996 James Beard Foundation's National Bread Competition, has contributed
to newspapers and magazines, is the Dean of the California Culinary
Academy's new College of Bread and sits on the Academy's faculty. He
teaches at top cooking schools and is an authority on the growing artisan
bread renaissance and his techniques for making world class breads will
benefit experienced and beginning home bakers alike.
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