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 email@example.com and firstname.lastname@example.org to your contacts list to avoid communication landing in your spam folder. For any questions, please email email@example.com
In this workshop, you will learn all 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.