Bread Baking: sprouted, whole grain, and heirloom flour

CityEscondido
CountySan Diego (CA1193)
Date03/16/2019
Hours10:00
CategoriaEvents
Official Website
Escondido
San Diego (CA1193)
Tel 2019-03-16
Categoria Events
Bread Baking: sprouted, whole grain, and heirloom flour

There is much more then just white flour to bake your bread at home. Learn to bake with all kinds of new and "old" flours. New inspiration for healthy,flavorful and trendy bread baking is cover in this class: Using sprouted grains and flour in bread baking  Understand benefits of whole grain and sprouted flour and artisan flour  Baking techniques for heirloom grains  Learn to bake with lower gluten flour, like Einkorn, Emmer, Kamut (Khorasan) and Spelt.  This class guides you for better and healthy bread baking at home with new baking techniques. During the class we have bread samples baked with sprouted and heirloom grains. A whole grain natural starter culture ( Sourdough) to pass out. Jars are available at Modern Maker Market This class is not for beginners whom have never baked bread before – if that's you – we have offered a "Basic Bread Baking 101" class and you should wait for that class to come on the schedule again (hopefully soon.

) rather than attend this class.  If you have baked bread at home before, and even better, baked with sourdough then this class would be ideal for you to extend your knowledge and branch into new flours and techiques. This class starts with a minimum of 6 attendees About the instructor: Sabine Friedrich-Walter Sabine was born and raised in Germany. She discovered at a very young age, that she loved to bake and cook. With her mom as inspiration and with the encouragement of friends and family, she began to bake old-world German style bread after after moving to San Diego in 2000 . In the beginning it was just simple and quick, but over the years her interest and understanding for sophisticated and really good quality bread grew with her confidence. She is now passing on her knowledge and skills to bread baking lovers for the last two years in the form of workshops in private kitchens and other event locations.  “I love to pass on my knowledge to inspire more bread bakers to follow for healthy guts and nutritious daily bread. Baking is relaxing for me, like therapeutic, working with simple ingredients, get your hand ‘dirty’ in dough and the patients you need to learn.
After all the amazing smell of fresh baked bread out of your oven and the first slice of your homemade bread just with butter is out of the world delicious.”  .

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