Bread Camp at the Greystone Mansion

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Hey bread bakers, I’m part of a two day bread-centric cooking camp being held at the historic (There Will Be Bread!) Greystone Mansion in Beverly Hills. For more info and to sign up head over to the Institute of Domestic Technology.

March 28 & 29, 2015 10am to 4pm (a 2-day workshop)
Historic Greystone Mansion, Beverly Hills
$495 – New smaller class limited to 14 students.

Includes ingredients, supplies, morning beverages and snacks, 2 fully catered lunches and handouts

After the smashing success of our previous two-day bread camp workshops we are offering it again! Announcing the Spring 2015 Bread Camp.

This all-things-bread immersion course will explore wild yeast, fresh grain milling, hearth-baked loaves, whole grain breads, pretzels, parchment crackers, tortilla-making and pizza dough 101. What’s more, many of our recipes will be baked in MOMO a wood-fired mobile bread oven! Don’t worry, home oven baking instructions will be included in your class handouts along with places to source the best flour, grain, equipment and tips.

Highlights include:
Assembling your own take-home wild yeast starter
Grinding fresh flour on the spot from whole grains
Mastering the art of baking by weight with a scale
Enjoying delicious meals the Institute is known for including a make-your-own-pizza bar and a DIY taco stand

Saturday
Bread baking basics: yeast, scales, grams, wheat, storage,
Tartine-style boule
Tortillas
Lunch: Taco Bar
Grain grinding
Wild Yeast Starter
Fermented Rye bread

Sunday
Pizza shaping demo
Shape boule
Shape rye bread
Parchment Crackers with a salt, seed and herb topping bar
Lunch: Make your own pizza
Baking of the Loaves

Instructors Include:
Erik Knutzen: Co-author of The Urban Homestead and Making It: Radical Home Ec for a Post-Consumer World, co-founder of the Los Angeles Bread Bakers collective and a L.A. County Master Food Preserver
Joseph Shuldiner: Institute Director and author: Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living
Carmi Paulson: Carmi trained at Le Cordon Bleu, London where she received a Grand DiplĂ´me in Patisserie and Cuisine. She further developed her skills studying with bakers from Tartine Bakery in San Francisco.
Michael O’Malley: Artist and bread baker, Michael’s work centers around ideas regarding social practice, community and sustainable art practice. He is currently growing wheat and taking his mobile wood-fired bread oven MOMO on the road for workshops and performances. He is an Associate Professor of Art at Pomona College, in Claremont, CA. He lives and work in Los Angeles and the Catskills of New York.
Nan Kohler: Owner and Miller at Grist & Toll, the first commercial stone-ground flour mill to open in Southern California in eighty years.

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