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Bread Lab: King Arthur Flour Co. opens baking classroom

Oct 1st, 2016 | Category: Community, News

The Bread Lab, which recently moved to its new location at the Port of Skagit, will be home to a new baking classroom with King Arthur Flour starting this month.

King Arthur Flour, America’s oldest flour company, expanded its baking school this fall from New England to Washington State University’s Bread Lab. The Bread Lab, about eight minutes from the WSU-Mount Vernon campus, has moved into a larger, 12,000 square-foot facility that will also be home to a grain science lab, milling lab, professional kitchen and meeting areas for collaboration and experimentation.

Class topics focus on bread and pastry baking, with instruction from notable guests and King Arthur’s own certified master baker Jeffrey Hamelman, Board Chair for The Bread Bakers Guild of America Jeff Yankellow, and several instructors from its Baking School in Norwich, Vermont. All classes during the month of October are free to the public. Registration is open online at www.kingarthurflour.com/baking-school.

Through the scientific study of grain diversity along with the expansion of available regional grains, the Bread Lab researches and breeds whole grains for a healthy diet and introduces innovative applications and techniques for wholegrain milling, baking, cooking, and malting.

“From the start we have partnered with King Arthur Flour. They were the first sponsor of the Bread Lab and Grain Gathering and that connection continues to build through the bakers, the school, and the leadership that they show,” noted Bread Lab’s founder Dr. Stephen Jones via press release. “As breeders, bakers, scientists, and cooks we look to help develop food systems that are innovative and equitable – providing increasing access to good food to as many people as possible.”

Classes will range in size from 12-16 participants, with the ability to accommodate up to 32 for special events. “The work of the Bread Lab is inspirational,” said Susan Miller, King Arthur Flour’s director of baking education. “Their commitment to rebuilding regional grain economies through breeding wheat varieties for flavor and nutrition gives us a wonderful opportunity for continued growth and discovery in the field of baking.”

 

Upcoming classes

Topics focus on bread and pastry baking. Classes are free to the public during October.

• Pizza Perfected: Oct. 14

• Biscuits & Scones: Oct. 15

• Autumn Pies and Tarts: Oct. 15

• Breads – Bake two loaves of bread, one to take home and the other donated to Neighbors in Need Food Shelf, Mount Vernon: Oct. 16

• American Pie with cookbook author Jim Dodge: Nov. 5

• Baking Bread with Baking Team USA member Mike Zakowski: Nov. 7-8

• Whole Grain Baking with Jeff Yankellow: Nov. 9-11

• Bread: Principles & Practice: Nov. 14-17

• Chocolate Holiday Confections with master confectioner Ewald Notter: Dec. 2-3

• Pastry: Principles & Practice: Dec. 5-8

To register, find a schedule of Bread Lab classes and more at http://www.kingarthurflour.com/press/bread-lab-baking-school-opening.html.

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