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Baking with Ancient, Peasant and Local Freshly-Milled Grains
October 9, 2017 @ 10:00 am - October 10, 2017 @ 4:00 pm
Mike will take you on a bread journey with a handful of formulas containing high extraction flour, ancient grains, peasant varieties and local grains. These are old-world-style breads using inventive combinations of wheat, emmer, einkorn, barley, and khorasan flour as well as sprouted grains.
If you are thinking about spicing up your existing bread menu or leaning how to incorporate whole grain into your existing formulas, this is the workshop for you!
Day One: October 9, 10am–6pm
Hands on, using different fermentation techniques with a variety of breads.
Day Two: October 10, 8am–4pm
Hands on again using a variety of different fermentation techniques and a variety of products from a couple of different doughs.