A well-balanced sourdough is one of life's greatest gifts! Embrace the diversity of grains available to the baker using wheat, rye, and spelt flours to make full flavored and complex breads suitable for the bakery, restaurant, and home. Chef Hitz will teach you how to build a starter from scratch and customize a convenient maintenance schedule that works for you. This one-day workshop will include hazelnut sourdough, pumpkin sourdough, miche, einkorn loaf, and a 100% rye that is sure to please!
About Chef Ciril Hitz
Chef Ciril Hitz teaches full-time at the International Baking & Pastry Institute at Johnson & Wales University in Providence, Rhode Island. Ciril received his artistic education at the Rhode Island School of Design, where he received his Bachelor of Fine Art degree in Industrial Design. Upon graduating, he completed a 3-year Pastry/Chocolate apprenticeship in his native Switzerland. He competed at the 2004 National Bread and Pastry Team Championship in Atlantic City where his two-person team won 1st place overall and he captured all three of the individual bread awards.
In 2002 he represented the USA as a member of the Bread Bakers Guild Team and competed at the Coupe du Monde de la Boulangerie, Paris, France, where the team took home the Silver Medal. Chef Hitz has been a guest instructor/expert at many national and international culinary events and schools and is actively involved with the Bread Bakers Guild of America. His work has been featured on the NBC Today Show, The Food Network, and Ciao Italia! He lives on a small farm in rural Massachusetts with his wife and two children.
Guittard Chocolate Studio
2809 La Cienega Ave
Los Angeles, CA 90034
For more information, please contact Chef Donald Wressell: email@example.com