Baking with Ancient Grains

In addition to their appealing history, ancient grains are healthy, interesting, and (when used properly) wonderfully flavorful. As these grains must be treated differently than the flours we use regularly, we focus on techniques to achieve distinctive and gratifying flavors and textures in bread and pastry. A wide range of delicious breads and pastries will be covered, including artisan and pan breads as well as a variety of pastries, including pie dough, scones, and pate a choux. Ironically, our ancient grains workshop is essential for anyone who wants to be on the cutting edge of contemporary baking.

Please register online or download the registration form and email or fax to SFBI