Breads with Anceint Grains
Courtney Richardson - Host
Breads with Ancient Grains Class - Friday February 21, 6:15pm
Taught by Greg Hall, owner of Khorasan Mills, this class will be a fun and informative dive into using ancient grains like spelt, Kamut (khorasan), einkorn and others for breads and other baked goods. These grains are healthier, have more digestible gluten and add great flavor to your breads and baked goods.
Learn the process of using ancient grains to make amazing tasting breads:
- How to choose your grains.
- How to develop good flavor and structure in breads using ancient grains.
- How time is important to good dough structure.
- Shaping, scoring and baking.
We'll talk about different types of ancient grains like spelt, Kamut (khorasan), einkorn and other varieties, how to use these grains for breads, quickbreads and other great tasting baked goods.
Learn how to make great whole-grain breads that are healthy and fun - and you can fit all this around your own schedule.