Taught by Ryan Stoltzfus
Is that bag of white, enriched, and bleached flour all you've ever known? Come and experience what happens when you get away from that same old flour we've used for generations! This class will be an opportunity for you to taste the effect that freshly-milled, heirloom grains have on our baked goods, and begin to learn how to use fermentation to unlock the nutrition within grains.
What to Bring:
Optional: Your favorite beverage
All equipment and ingredients
Detailed recipe packets
What to Expect:
Discussion of the baking characteristics of whole grains and how to adapt them to fit your recipes
Hands-on cookie-baking and sourdough cracker-making
Side-by-side taste comparisons of different heirloom grains in order to appreciate what each has to offer
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