Working with Whole Wheat - The Basics

This class will offer an introduction level to whole grains and the different types of wheats. We will discuss how using whole wheat flour differs from typical white flours. Fresh milled options will also be covered. We will have demonstrations of mixing different bread doughs - yeast vs sourdough. There will be whole wheat/fresh milled baked goods provided for sampling. All ticket holders will receive recipes and resources to begin their own whole grain bread baking journey!

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Host or Publisher Kellers Krumb