Baking with Ancient Grains + Local Flour - March 10th, 2018

Screen Shot 2015-04-21 at 5.06.20 PM.png
Screen Shot 2015-04-21 at 5.06.20 PM.png

Baking with Ancient Grains + Local Flour - March 10th, 2018

250.00

In this class, we will learn to bake with some of the ancient grains – spelt, rye, emmer, einkorn, kamut and amaranth, quinoa and others.  The recent availability of these ancient grains adds a range of flavors and textures to the bakers’ palette.  As in our basic artisan baking class, we will consider the chemistry and biology of bread, and provide an introduction to fermentation skills, bakers’ math, and a range of handwork skills. Each student will get plenty of oven time, and you will go home with a lot of bread! 

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