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Bread Revolution – Baking with Sprouted Grain Flour

October 8, 2016, 1:00 pm - 3:00 pm

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$45

Reprinted with permission from Bread Revolution, by Peter Reinhart (Ten Speed Press 2014); photography copyright 2014 by Paige Green

 

Join the renowned author and instructor for a baking demonstration and tasting of his world class sprouted grain breads. Learn how to extract the grains’ full flavor potential—what Peter calls ‘the baker’s mission’. Peter will demonstrate how to make a 100% sprouted whole wheat bread, a sprouted gluten-free cornbread, and sprouted spelt bialys. Sample a variety of sprouted grain breads.

Peter Reinhart is widely acknowledged as one of the world’s leading authorities on bread. He is the author of 11 books on baking, food and culture. His books include: the 2008 James Beard Award-winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker’s Apprentice; and the 1999 James Beard Award-winning Crust and Crumb. Peter is the founder of the award winning Brother Juniper’s Bakery in Santa Rosa, California. For the past 14 years he has been a baking instructor at Johnson and Wales University.

 

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