A three-day professional baking program titled “Sourdough Trio: Pizza, Focaccia & Bread” will take place this May in Beltsville.
The class will offer in-depth instruction on naturally leavened dough. It is designed for culinary professionals and experienced enthusiasts seeking advanced technical training in fermentation and artisan baking methods.
The curriculum covers foundational sourdough principles, including building and maintaining a starter culture. Participants will prepare multiple pizza styles, including Neapolitan, New York, and Detroit variations, along with focaccia and ciabatta.
Bread instruction begins on the first day, with loaves baked throughout the session. The schedule includes demonstrations, guided dough production, lectures on fermentation science, collaborative presentations, and a guided visit to the Marra Forni manufacturing facility. Enrollment is limited to 18 seats.
Instruction will be led by Peter Reinhart, a James Beard Award-winning author known for his contributions to artisan bread and pizza education, and Leo Spizzirri, a master instructor affiliated with the Scuola Italiana Pizzaioli and member of the World Pizza Champions. Graduates will receive a certificate, apron, chef jacket, refreshed starter culture, and access to post-course support.
As with many specialized culinary programs, organizers often rely on poster printing and other targeted marketing materials to promote enrollment.
The registration fee is $2,100 per adult ticket. Tickets can be purchased through the official event listing.
The class is scheduled for May 4th to 6th, from 9 am to 5 pm at 10310 Southard Dr, Beltsville, Maryland 20705.
