Spend a lovely morning learning about the different whole grains that can be used to diversify your baking projects. Not only do whole grains add spectacular flavor and nutrition to your baked goods, but they are also an important key to maintaining healthy soils, biodiverse agricultural lands and healthy ecosystems.
Walk away from this class with a better understanding of how to adapt classic recipes to showcase flours like spelt, buckwheat and einkorn. This will include a beautiful baking zine by Katie Gourley called "Baking for Biodiversity" which will include many recipes and stories about the beauty and deliciousness of whole grains.
Recommended: Add a sampler package of some different flours from Camas Country Mill in the online store!
Note: this is a Zoom class and can be held anywhere there is internet connection. I'll send you a Zoom link the day before the class begins.
IMPORTANT: If this class is something you are super interested in, but see the price point as a barrier, please please please reach out to me via email and we will work something out. I am committed to providing this information to the people who want it most.