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Intermediate Techniques in Whole Grain Home Baking
September 18, 2018 @ 7:00 pm - 9:00 pm
$95
From our organizers:
Intermediate techniques in whole grain home baking
For the home baker who has mastered the country loaf and hit a dead end. We will be discussing and demonstrating techniques for improving the flavor and nutrition of bread without sacrificing it’s texture. From simple, flavorful inclusions to porridges and sprouted grains, a baker can take the simple formula–flour, water, salt, yeast–and tweak each component to make a unique and delicious loaf.
Classes are two hours and consist of 15 students.
Refreshments will be served.
See you then!
