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!