Science of Sourdough Part III: Whole Grains

Led by Sean Kilker

$10 owners / $15 non-owners

In this continuing series on baking naturally leavened bread, we'll discuss some of the health benefits pertaining to whole grains, as well as explore how to successfully incorporate more whole grain wheat flour into a basic sourdough loaf recipe. We will also talk about several alternative grains, specifically rye, spelt, and buckwheat, and how to successfully utilize these grains without compromising on taste and texture.

Sign up online through Eventbrite or in store at the registers.

Date and Time: 
Saturday, Jun 15th 2:00 pm to 4:00 pm