Understanding and using natural leavening can be very intimidating. This class will dig into the basics of using stone ground, whole grain flours, and maintaining a sourdough culture. Making English muffins and tortillas will develop your familiarity with sourdough. The wild flavors of freshly ground flours will turn these easy homemade staples into everyday specialties.
Amy Halloran likes pancakes so much she wrote a book about their main ingredient: The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf. She lives in upstate New York, where she runs a food pantry and community meals program.
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