Baking with Whole Grains, Ancient Grains and Alternative Wheats



Details and Dates:

• Five Day Course 
• $998 (includes breakfast pastries and lunch)


2015 Schedule




Satisfy the demand from your customers (and your own) for more healthy, tasty breads. There is a growing awareness on the difficulty in digesting gluten for some consumers.  Using alternative wheats such as Kamut® and spelt, as well as incorporating processes like sprouting and long fermentation will increase the digestibility of the grains and breads. In this course, students will make bread by integrating those techniques with whole grains, which make them more nutritious and easy to digest, and best of all, visually appealing and flavorful.

During this intensive, hands-on workshop, technical characteristics of specialty flours such as Kamut®, spelt, brown teff, and quinoa will be covered, as well as how to work with more accessible flours like whole wheat and dark rye. Students will be exposed to different types of preferments made with whole grain flours and precautions to take when using them. Some grains will be freshly milled on site, and some are sprouted to be added to various loaves.

This is more advanced class and is not designed for beginning bakers.  Enrolling students need to have extensive experience in baking and a thorough understanding of the baking process, or they need to have taken two of our foundational bread classes, Systematic Approach to Bread, and Baking Sourdough, Levain, and Wild Yeast. To maximize the learning experience in this course, students should have knowledge on ingredient functionalities in bread, fundamentals of mixing and fermentation, as well as the concept of sourdough and how to perpetuate a starter.

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

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