Wheat-Free Wholegrain Baking Course I

Wheat-Free Wholegrain Baking Course IThis is the first of two wheat free baking courses. This series includes 4 recorded Zoom workshops, handouts, and recipes sent to you in an email upon purchase. Are you interested in exploring the many flavors and compelling textures of whole grains beyond the world of wheat?* Have you always wanted to know more about fermenting ancient grains and pseudo cereals for improved digestibility and increased nutrition? This virtual course includes a

Galette Night

We will also experiment with adding fruits to savory fermented relishes to add sourness and complexity

How to make your own sprouted flour using a table top mill

Now that you are more familiar with some of the flours and seeds of the first three weeks

learn to make sourdough bialys using stoneground flours

she also demonstrates how to shape dough to achieve your desired oven spring and scoring result

please do so at checkout

Fermentation times and cues for enriched batters

Have you always wanted to know more about using heirloom wheats

the recipes of this workshop move beyond using sourdough starter as an ingredient only

we will explore the ways it can be used to make miso

and flavor in wholegrain breads is easy when using cooked porridges and seed soakers