In this workshop, you will learn about the delicious potential of spelt and how to use it as a stone ground flour in naturally-leavened breads. Two recipes using a scald are featured: one hearth loaf and another 100% whole grain pan loaf. Discussion revolves around these recipes, with a focus on the extensibility of this unique grain. Demonstrations are from a home kitchen using the Dutch oven method of baking and feature fermentation cues, shaping, scoring, and baking. We trouble shoot your questions toward the end of class.

No refunds, no exchanges.