Central Market's Whole Grain Breads with P.Reinhart (Texas)
Houston was Peter's first stop in a 5 city tour of Texas. Peter obviously enjoys his craft and sharing his knowledge with others. He did sign books if you are attending any of the stops.
In class we saw Peter mix the final doughs for 4 breads (High-extraction Miche, Spent Grain, Whole Wheat Mash, Volkornbrot) and 4 seed whole wheat crackers. The doughs were passed around the class so you could get a feel for how the final dough should look and feel. Shaping was shown for one loaf, slashing for another; but the bulk of the time was spent on the final dough. An added bonus: you leave class with some rye and whole wheat starter plus some spent grain.
Additional topics were covered based upon questions asked; but, the above is all I recall off the top of my head.