Breads with Whole Grains and Specialty Flours

March 7 - 9, 2006 (6am - 1pm)
$825

Didier Rosada Master Baker

During this three day intensive hands-on workshop, you will learn how to bake with
whole grains and specialty flours. The class will focus intensely on the technical characteristics of specialty flours like buckwheat, spelt, and semolina, and the precautions to take when using them. Each day in the class you will make breads using these specialty flours, from the super healthy flax seed bread to the more fancy Pear/buckwheat bread. Rosada will share his secrets to consistently process these new products in a bakery environment.

Chef Rosada is at the Uptown Baker, and was formerly the Head Instructor for the San Francisco Baking Institute. Didier trained at The Institut National de Boulangerie-Patisserie in Rouen, and was awarded a Brevet de Maitrise (Masters in Baking). Didier coached the winning Bread Bakers Guild Team USA 2005.