Intro. to Whole Grain Baking (Age 12+)

SOLD OUT

October 2 from 10:00 am – 1:00 pm

Would you like to incorporate more whole grains into your baking but aren’t sure where to start? This is the class for you! Make yourself a cup of coffee and we’ll meet online to chat about the benefits of a whole grain diet, as well as the characteristics of different grain varieties and how to use them. Then we’ll break out the mixing bowls and prepare three batches of a simple buttermilk biscuit recipe, each with a different whole grain. By baking along in your own kitchen, you (and your family, if they wish to join) will build these new skills right where you’ll continue using them – at home! We’ll end class with a tasting of our biscuit “grainbow” and troubleshoot any issues that arise. You’ll leave class with biscuits for the whole family (or your freezer), a handout on baking with whole grains, and the inspiration and know-how to get baking!

Teaching Artist: Sarah West

Sarah West owns Teahouse Bakery, a Cove, Oregon-based cottage business that specializes in whole grain baked goods, including sourdough bread. She has been teaching popular classes with ACE on whole grain and sourdough baking since 2017.

Cost: $30 Member / $36 Non-Member

Virtual: Zoom

If you are 18 and under, and have not already filled out a youth release form, CLICK HERE to fill one out!

Supplies:

Required tools:

• Mixing bowl (medium size is good)
• Whisk
• Rubber spatula or wooden spoon
• Large baking sheet (preferably light-colored, not dark) or a couple of smaller ones

Optional but helpful tools:

• Pastry cutter or bench knife/scraper 
• Rolling pin 
• A round cookie cutter approx. 2.5” in diameter 
• Kitchen scale
• Cooling rack 

Ingredients : 

• At least 2 cups (300 grams) of each of the following whole grain flours:
• Fine yellow or white cornmeal, preferably without the germ removed (the label may or may not say, so don’t worry if you can’t tell – just be sure to get fine, not coarse, cornmeal)
• Whole grain spelt flour (not “white spelt” which is a refined flour)
• Whole grain oat flour 

* If you are unable to find these flours, you may substitute with whole grain flours that you have on hand or with flours you would prefer. Rye, buckwheat, white whole wheat, or barley would all work well. Aim for fresh flours – old flours have off flavors. If your flour at home has been sitting around for longer than three months, consider replacing it for this class.

• 3 cups (about 400 grams) unbleached all-purpose flour (I recommend King Arthur, Bob’s Red Mill, or Wheat Montana brands. If you would like to make low-gluten or gluten-free biscuits, use a 1:1 gluten-free flour mix instead of all-purpose flour)
• 3 sticks butter (cold – keep in your fridge)
• Buttermilk (at least a quart)
• Granulated sugar (white or unrefined)
• Baking soda
• Baking powder
• Salt