Bread Baking 101: Whole Grains, Sprouted Grains and Alternative Grains

This class has been sold out!

More and more people today turn away from eating certain foods, like wheat or dairy because of allergies, digestive sensitivities or other reasons. But what is “gluten” and how does it affect bread baking? Can you make a real, tasty bread using gluten-free flours? What does “Alternative Grain” mean and how can you integrate them into your familiar recipes - from breads to pancakes, muffins or fine pastries. And can we perhaps even work with natural fermentation of dough to reduce the risk of food intolerances? All of these questions (and more!) will be explored with Heike Meyer, owner of Brotbakery and Brot Bakehouse School and Kitchen. Heike has studied western nutrition and Ayurveda and learned the craft of bread-making at Weichardt Brot, Berlin’s oldest biodynamic bakery, and at Tartine bakery in San Francisco. In this class you will learn which grains are high and low in gluten, which baking methods are best for making healthy breads, how to make a simple bread and how to make a grain-free bread. Class participants will receive a handout with recipes and there will be plenty of time for tasting and Q&A.