Bakers Dozen May 2017 Program
Modern Breads
Breads with probiotics, low glycemic index, and great flavor, too? All while supporting the local farmer-miller-craft baker economy?
Join Author and Master Bread Baker Michael Kalanty and hear the story of the growing trend of Modern Breads made from Wild Yeast Cultures. Along the way, you’ll be tasting breads that exemplify key aspects of the story. Michael curates the breads for our tasting flight from craft bakers in the Bay Area that best demonstrate this important trend.
Michael’s latest book, How To Bake MORE Bread: Modern Breads/Wild Yeast has been short-listed in the bread category for best cookbooks of 2016. Books will be available for purchase and Michael will personalize your copy at the end of this event.
