The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Baking with Ancient and Sprouted Grains

jcking's picture

Baking with Ancient and Sprouted Grains

Would you like to spend a few days baking with Peter Reinhart?

As part of the Bread Bakers Guild of America's "The DNA of Baking" series, P Reinhart will be in Atlanta, GA. Feb 28-March 1, to instruct Intermediate and advanced bakers in baking with ancient and sprouted grains.

BBGA members $375 and non-members $460 (includes 1 year membership)

visit, call: 707-935-1468, e-mail;

I'll be there and report back with pictures and text.