This workshop purchase includes a Zoom recording and recipes in PDF format that are sent in an email. 

In this workshop, you will learn all about under-appreciated barley and how to use it as a stone ground flour in naturally-leavened breads. Two porridge-style recipes are featured: one hearth loaf and another with sprouted and cooked barley. Discussion revolves around these recipes, with a focus on general technique and demonstration of fermentation cues, shaping, scoring, and baking. This workshop is lead from a home kitchen using the Dutch oven baking technique and we trouble shoot questions toward the end of class. As a bonus, two cereal scientists from Oregon State University are guests who add their experience and knowledge of breeding, growing, and baking with barley. Although this workshop is appropriate for a beginner, some basic understanding of the sourdough bread baking process is preferred. 

No refunds, no exchanges.