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Thursday, July 27 • 10:15am - 11:45am
Baking With Off-Grid Grains & Flours: Understanding Stoneground Flours From Small Mills Using Sourdough & Other Techniques | Amy Halloran
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Explore the taste and possibilities of fresh flours & grains, and how these ingredients differ from standard products. This class will cover the basics of wholegrain, stoneground flours, and sourdough & other leavening styles. You'll gain confidence to incorporate more of these elements into your baking, from shortbreads & crackers to sourdough English muffins and easy everyday loaves.

Speakers
avatar for Amy Halloran

Amy Halloran

Amy Halloran followed her love of flour back to the field and wrote 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 (Chelsea Green, 2015). A native of upstate New... Read More →


Thursday July 27, 2017 10:15am - 11:45am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976