Love baking and hoping to create new flavors with whole grain flours in your recipes this spring? In this baking class, Megan Gordon, owner of Marge Granola and author of Whole-Grain Mornings, introduces students to the joys and challenges of baking with whole grain flours. Students will learn the different properties and flavor profiles of whole grain flours, and how to incorporate them into your favorite baking recipes at home. You will learn how to mill fresh flour at home, do a comparison tasting of shortbread baked with a variety of different whole-grain flours, and we’ll spend the day baking: asparagus and leek tart with a millet crust; seedy spelt and parmesan crackers with honeyed goat cheese; and dark chocolate-buckwheat brownies.
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