Bread Bakers Guild offering events in April

by Eric Schroeder
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SONOMA, CALIF. — The Bread Bakers Guild of America has several baking education classes slated for April as part of its 2012 “The Cereal Series: Going With the Grain.”

On April 14-15, master artisan baker Didier Rosada at Le Cordon Bleu College of Culinary Arts in Austin, Texas, will teach a two-day, hands-on class called “Functional breads: A healthy approach to baking artisan breads.” The class will teach students how to combine whole grains and specialty flours to create bread that is both nutritious and palatable. Students will bake various bread products, including Finnish Rye, baguette with wheat germ, fig and oatmeal bread, ancient grain bread and quinoa bread.

On April 20-21, master baker Jeffrey Hamelman of the King Arthur Flour Co. in Norwich, Vt., will teach a two-day, hands-on class in which participants will learn to make authentic German-style, lye-dipped pretzels, bialys in the Polish tradition, and good bagels.

Registration information is available at

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