This webinar is part of a series of educational webinars for Grains Professionals. Register for all of the sessions below:
July 12th, 2021, 12PM EST - Branding Local Grains with Rachel Graper
July 13th, 2021 12PM EST - Marketing Local Grains with Rachel Graper
July 19th, 2021 12PM EST - Brewing Local with John Trogner of Tröegs Independent Brewing
July 26th, 2021 12PM EST - Know Your Malt with CNC Malt
August 2nd, 2021 12PM EST - Recipe Development with Local Grains with Erika Bruce of Le Beau Gateau
DESCRIPTION
Join Le Beau Gateau Owner and Head Baker Erika Bruce for a conversation on how to develop recipes with regionally sourced grains and flours! Erika will share her process in recipe development, some of her favorite recipes that use local grains and will explain how and where to source ingredients locally. She will walk you through how she transitions a recipe that uses industrial flours into one that uses regionally sourced flours, and how to keep products consistent and flavorful. Each grain has different nuances in flavor, texture, and consistency, and Erika will answer questions about how to choose between the regionally sourced options for the best result.
This webinar will start with a recipe development demonstration then move to a conversation style with one moderator asking questions, and there will be time for the audience to ask questions at the end of the hour. It is free to register and will be recorded for future use.
Erika Bruce
After working for years as a pastry chef in both bakeries and restaurants in the San Francisco Bay Area and Boston, Erika embarked on a 20-year career developing recipes, writing about the process, and appearing as a regular cast member on cooking shows. Most of her work can be found in Cook’s Illustrated, Cook’s Country, and Milk Street Magazines, and she can been seen on episodes ofAmerica’s Test Kitchen and Milk Street TV. She also worked as a food stylist before launching her wedding cake business, Le Beau Gateau. After relocating to Pittsburgh and raising her two young children, she’s ready to re-launch her baking business, this time with a focus on sustainability and community outreach. Her most recent stint preparing meals for 412 Food Rescue’s Good Food Project has been an important reminder of the power of food to do good.
