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Not all flours are made the same, so in this demonstration session we will go over the main differences between roller and stone milled flour. We’ll also discuss the various labels and terms used to describe the many varieties of grains/flours and the level to which they are sifted or not. We’ll delve into the anatomy of the wheat berry, enzymes and gluten; the proteins that constitute its existence, how it differs from variety to variety, and its role in baking.
Our current access to an array of grains is magnificent, so to better understand how we can diversify our diets by incorporating as many of them as possible, we will have a side by side taste testing of a set of different whole grain flours.
Light snacks will be provided.
Please note: this is an demonstration-style class.
Not all flours are made the same, so in this demonstration session we will go over the main differences between roller and stone milled flour. We’ll also discuss the various labels and terms used to describe the many varieties of grains/flours and the level to which they are sifted or not. We’ll delve into the anatomy of the wheat berry, enzymes and gluten; the proteins that constitute its existence, how it differs from variety to variety, and its role in baking.
Our current access to an array of grains is magnificent, so to better understand how we can diversify our diets by incorporating as many of them as possible, we will have a side by side taste testing of a set of different whole grain flours.
Light snacks will be provided.
Please note: this is an demonstration-style class.