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Do you ever walk into a bakery and ogle at all of the unique breads, and wish you could learn how to make breads at home? Here’s your chance…learn the tricks of the trade with Chef MayLing. In this class you will be making a 100% whole grain bread and learn about proper fermentation, seed soakers and how to manage a high hydration dough. You’ll will be introduced to one if the oldest ancient grains, Kamut, which is great for people who are gluten intolerant. Here you will learn some of the techniques of working with ancient grains and how to create beautiful breads. The best thing is you get to go home with a loaf of bread ready to eat and one ready to bake. The only thing missing is butter!