This is a hands-on baking course. You will learn about rye, spelt, wheat, oats, barley, and quinoa and how to make them into breads, rolls and granola. Participants will bake with fresh and dried yeast and get a step-by-step guide to successful sourdough baking. Revised with Gaby Wieland who will explain in detail the benefits of freshly milled flour. Grain-mills will be displayed, recipes given and participants will take samples home. Gluten free options will be demonstrated.
Tel 00353 7198 54338 www.theorganiccentre.ie email@example.com