There’s been an explosion in the variety of grains and pseudo grains available to the home baker. But what do they taste like? How will they perform? Do they offer any nutritional advantages? This 3.5 day course will give students time to explore these questions and more!
Ancient wheats such as Kamut, spelt, and einkorn have become widely cultivated and available. Alternative, non-wheat flours such as oat, barley, sorghum, quinoa, and buckwheat also bring whole grain nutrition and new flavors to our bakes.
Students will create a variety of baked goods, including sourdough bread, pita, cookies, crackers, and scones. Instruction will include not just recipes, but strategies and techniques that result in successful outcomes. There will be opportunities for students to customize recipes for their individual preferences.
Note: This is not a gluten-free class. Although many of these grains are gluten-free, the purpose of the course is to explore new flavors and techniques and to understand the nutritional benefits of these lesser-known flours rather than focus on gluten-free baking, and wheat flour will be included in many of the recipes. Also, be aware that course activities require students to work while standing for extended periods of time and to knead dough by hand.
2 large zip top bags and 2 or more lidded containers for bringing baked goods home
Small, lidded container if you want to bring sourdough starter home.
Also helpful, but optional are an apron, and a camera to document your work.