Upcoming Workshops
Filtering by: “breadbaking”
Mar
14
Baking with Ancient Grains
Heirloom grains like spelt, Einkorn, Emmer, or sorghum are grown from seeds that have been passed down from generation to generation. They are less processed and tend to contain less gluten and more nutrients. They’re usually whole grain and they add a richer, nuttier, earthier flavor to any baked good. In this class, learn how to use them when baking a sourdough loaf, crunchy rolls, and old world style rye bread.