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We envision a world where local grain economies that are
good for people and good for the planet can thrive.
Thursday, July 25 • 9:30am - 12:00pm
Baguettes Three Ways

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Learning how to make a good baguette is a window into understanding some of the basic principles of bread-making—hydration, time and temperature.  The lessons learned can be applied to many different styles of bread.  JJoin Karen Bornarth, Executive Director of the Bread Bakers Guild of America, to explore three different baguette formulas based on three distinct processes: a straight dough, a poolish, and pate fermentee.  We will also incorporate whole grains into our baguettes and try different shaping and scoring practices.

Speakers
avatar for Karen Bornarth

Karen Bornarth

Executive Director, Bread Bakers Guild of America
In my work as Executive Director for the Bread Bakers Guild of America, I support bakers in achieving success in their baking practices and businesses through education, training and community-building programs and events.Before joining the Guild, I worked with Hot Bread Kitchen... Read More →

Thursday July 25, 2024 9:30am - 12:00pm EDT
185 Water St

Attendees (2)