Calendar of Events
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Whole Grains & Science: Advanced Course
We are thrilled to announce the return of Professor Andrew Ross from Oregon State University to teach alongside baker Craig Ponsford for an exploration of the science of milling and baking from a baker’s perspective. This course is a two-day deep-dive into the nuances at the intersection of science and craft in baking. This interactive course... Read more »
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Central Milling Sprouted Grain with Didier Rosada & Nicky Giusto
Class by invitation only at this time.
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