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Baking with Local Grains, Full Day Class at Bobolink
October 24, 2016 @ 8:00 am - 5:00 pm$100
A great learning opportunity brought to you by our friends at River Valley Community Grains, Bobolink Dairy and OGRIN
Baker Nina White of Bobolink Dairy and Bakehouse will offer an intensive, one-day class on baking with locally grown and milled grains. She will share insights and techniques that stem from a collaborative effort between local farmers, local mills, OGRIN (Organic Growers Research and Information-Sharing Network) and community members. The class will include a practice-based session in the wood-fired bakery working with seasonally variable flours from local stone mills, a discussion of best practices in multi-grain baking, with a focus on working with artisanal wheat.
How can we as bakers be creative with these raw materials and work with what nature has given us to create nutritious food? Nina will share a few of the methods one can use to determine the qualities of the raw materials while remaining open to the possibilities of different end-products.
In addition, Elizabeth Dyck from OGRIN will share some of her experiences with the revitalization of local, organic grains in the Northeast. There will also be an introduction to community-supported grain production.
This course is for commercial bakers, artisan bakers, serious home bakers, farmers, millers, students—all those interested in experimenting with locally grown grain and would like to support the revitalization of local grains. Price is $100 includes breakfast and lunch and samples of flour made from locally grown wheat.
A limited number of scholarships are available for students or others who would like to take the class but would have difficulty meeting the course fee. To apply for a scholarship, please send a paragraph outlining your background and interests in baking and locally grown grains to this address: email@example.com
To register: http://shop.cowsoutside.com/breadclass10242016.aspx