This class will explain the role of flour in our baking: how it is an ingredient in the vast majority of what we eat but why it is the least understood. Our goal is to help bakers recognize that grains have identity and origin like any other ingredient; not only are whole grain flours nutritious, they are delicious and fun to work with. For this class, we’ll be working with freshly stone milled and Danish grown grains. In doing so, students will be empowered to embrace whole grains and recognize their value in our diet, our cultures, and our economy. We’ll discuss how you can promote the value of whole grains with your customers, as well as how to incorporate it into your current recipes or brand new ones.
This workshop is a unique opportunity for professional bakers to understand how to work with climate-resilient grains by adapting their techniques to make loaves which are more nourishing for the bakers who make them, the people who eat them, and the earth which grows them.
Limited spots available - get your ticket in our shop!
Objectives
To teach students the value, quality, and health benefits of whole grain bread and its role in microbiology of the human biome, digestion, nutrition, and soil health.
To teach students how to make healthy and delicious bread with affordable tools and high-quality ingredients.
To teach students how to incorporate unique local+regional ingredients with locally stone milled whole grain flour.
To discuss the logistics, sourcing, and production schedule for bakeries incorporating freshly stone milled flour.
To convey the relationship of terroir in grains and their flours, to explore the tremendous flavor pairings of freshly milled grains.
To explore the cultural and ecological value of milling fresh, living flour.
Activities
Introduction to the students and our backgrounds, values, and passion for food.
Discussion of baking basics–ingredients, equipment, methods.
Differences between modern and landrace wheats; demonstration on how to work with freshly stone milled flours; discussion of benefits of stone milled flour (ecology, economy, biology).
A professional tasting of flour and bread.
Baking of pre-made doughs and mixing of new doughs with students.
Class Menu
Roasted spelt brioche with pastry cream and fresh fruit topping
Roasted einkorn baguettes and epis
Soaked local fruit and toasted nut couronne
Sourdough barley pita with yellow pea flour
Sourdough whole grain focaccia
A light dinner Sunday & lunch Monday is included.