Artisan Wholegrain and Sprouted Grains
Stoneground Flour, Spelt, Rye & Khorasan
New techniques for optimum texture, flavour and nutrition
Do you ever wonder why wholemeal breads are tasteless, almost tasting like a piece of cardboard?
In this class, we will explore a wide variety of wholegrains and wholemeal flours, as well as sprouting various grains (eg. barley, spelt, wheat, rye, lentils, chickpeas..) and seeds including quinoa and lentils and incorporate these to create truly delicious and nutrient dense sourdough breads.
We will explore new techniques to introduce ‘lightness’ and yummy flavours to sourdough wholegrain bread, so children and fussy adults will love eating it.
By using proper techniques and fermentation, you will be shown a variety of simple ways to release the grain’s nutrients into our body and the delicious flavours of wholegrains and sprouted grains to your bread. One loaf we will do is a sprouted lentil focaccia…
We will learn an easy way to sprout wholegrains at home, without fuss or new equipment. We will make and taste sourdough wholewheat, sourdough wholespelt, 100% sourdough rye bread, quinoa or black-rice sourdough, sprouted grain or essene sourdough and sprouted sourdough crackers/lavosh!
- Duration – 6 hours
- Includes comprehensive notes and recipes
- Starter culture to take home
- Generous food to share in class and take home
- Make your own dough to take home