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Seasonal Kitchen – Glorious Grains
Dec 21 2017 /6:00 pm - 8:30 pm$25 – $30
This class will focus on whole grain bread baking using nutrient-dense ancient grains and fresh flour from heirloom wheat. Participants will learn how to mill fresh flour and bake an artisanal loaf of bread out of a home oven. The instructor will also discuss the difference between modern wheat (the majority of supermarket flour), and landrace wheat, which is more nutritious, flavorful and digestible.
Instructor: Shaun Thompson Duffy is a native Texan, who believes that bread – once a treasured staple at the dinner table – has been demonized, molested and mishandled. Bread has been altered for the sake of time and profit and now we have to look to the past for guidance.
Shaun worked as a chef in Michelin-starred and highly competitive kitchens in Las Vegas, Austin, Houston, Chicago, and Portland before deciding to focus on bread and joining the small but effective movement to bring awareness not only to the humbled loaf, but to independent local wheat farmers, millers and bakers that are fighting the good fight. He currently runs a business in Spokane called Culture Breads.
PRE-REGISTRATION REQUIRED; SORRY, NO WALK-INS. CLICK HERE TO REGISTER.
This program is made possible by generous support from Pilgrims Market.