Cooking / SOURDOUGH AND MALT (**NEW**)

SOURDOUGH AND MALT (NEW)

Whole grain flour, sourdough leavening and enzyme-active malt, are basic to 100% whole grain bread-making without added sugar. How to make all these will be demonstrated, starting with the grains. Breads will be made for tasting during the class and there will be time for discussion of whole grain nutrition. All ingredients provided.

Instructor: Monica Spiller, barmbaker@aol.com, www.wholegrainconnection.org

Prerequisite: None

This course is not offered this quarter.

Be the first to know

Be the first to find out about new classes, important announcements, and events.

By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact