Heritage Hard Red Wheat Workshop
This workshop can now be purchased as a recording of the live Zoom. You will receive an email within 24 to 48 hours of receipt that includes the link to rewatch, the recipes, and any additional notes from the workshop. Please add firstname.lastname@example.org and email@example.com to your contacts list to avoid communication landing in your spam folder. For any questions, please email firstname.lastname@example.org
In this 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 revolves 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.
No refunds or exchanges.