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Local Grains – Loaf Breads

Join long-time local wheat advocate, member of the Bread Bakers Guild of America, and current baker for The Market at 21 Acres,  Lisa Crawford, for a class designed to highlight and educate you on local grains. In this class you’ll  make a classic, rustic, 100% local grain loaf, using high extraction flours milled in the Skagit Valley (these are the flours used by Grand Central Bakery, Macrina, Essential, and all the other cool kids). You’ll mix & shape a loaf to bake at home, practice scoring a loaf ready for the oven and taste loaves made from both the Yecora Rojo and Expresso Wheat varietals. We’ll discuss proper fermentation, preferments,  how to manage a high hydration dough and why the flour you choose is everything!

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