Making an 8 ft Mermaid for an upcoming event at YBCA
03/14: French Macaroon
03/14-03/15: Baguettes at Home
03/28-03/29: Sourdough at Home
03/28-03/29: Viennoiserie at Home
02/11-02/13: Wedding Cakes
02/16-02/20: Chocolate and Confection
03/2-03/06: Viennoiserie II
03/16-03/20: Foundation of Pastry
03/23-03/27: Cake Bases, Creams, and Composition
Keimkraft®: Versatility and Nutritional Benefits
The popularity of sprouted grains has increased tremendously in the past few years. There are more and more baked goods commonly found in the market using sprouted grains, and they are no longer “specialty” products as they were before. Flours milled from sprouted grains have also become easily accessible to professional as well as home bakers, offering them a chance to expand their lines of healthy breads and pastries.
Download the article!
New Ingredients and Product Trends in Bread Formulas
- Flour Characteristics
Gluten Free Baking and Alternative Bread and Flours
- Nutritional Data
- Flour Comparison
Check out The Advanced Bread and Pastry Companion Videos!
Great online resource to review certain baking techniques in both pastry and baking. Over 250 videos!
Advanced Bread and Pastry
Signed by Author, Michel Suas, SFBI Founder
San Francisco Baking Institute Students Include: