From Grain to Bread - Seattle, June 1-2, 2018

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  • Regular price $250.00

Friday, June 1 through Saturday, June 2

This hands-on course is designed for experienced bakers wishing to explore the opportunity of incorporating fresh-milled flours into their baking practice. During this 1 ½ day class, we will discover the unique properties of various local grains, and learn the latest techniques for milling and work with fresh-milled flours across a wide variety of baked goods. High-energy practical training under the leadership of Los Angeles' avant-garde baker Guy Frenkel of Céor, with expert theoretical, scientific and practical content delivered by Oregon State's, Dr. Andrew Ross.