Heritage Hard Red Wheat Workshop
Live ZOOM Recording
In this recorded workshop, you will learn all about the extensibility and elasticity of several different heritage red wheat varieties including 'Rouge de Bordeaux', 'Red Fife', and 'Turkey Red'. These are used as stone ground flours in naturally-leavened breads in combination with high-extraction bread flour and other ancient or heritage grains such as einkorn, rye, and emmer. Two recipes will be featured: one hearth loaf and a pan loaf. Discussion will revolve around these recipes, with a focus on usability, flavor, and proper hydration. Demonstrations are of fermentation cues, shaping, scoring, and baking. All workshops are lead from a home kitchen using the Dutch oven baking technique. We trouble shoot questions toward the end of class, and overall class time is just over 2 hours.
Upon purchase, you will receive the link to the recorded workshop in addition to the recipes within 1-2 days.
No refunds or exchanges.