In days gone by, many grew and ground the grain that would become their bread, and a Fairmont workshop will bring this practice into the modern age.
During the class, those age 16 and up who would like to find out how they can turn whole grains into tasty and healthy loaves will begin the process from scratch. It may be of special interest to anyone who has a sensitivity to gluten but does not need to go fully gluten free.
The learners will start the session by tasting an assortment of grains as well as breads made from ones that have been made using flours that have been freshly milled. They will find out about its health benefits including how it may be more digestible and nutrient dense. The use of a grain mill is on the agenda, and the goal is for everyone to walk away knowing how to bake their very own “bespoke breads”.
A cooking or baking class can cover a lot of information in a small amount of time, and an organizer may choose to order additional learning materials from area Stationery printers. They can provide a range of Promotional Products, including recipe cards laminated so they can easily be wiped clean.
Fairmont Area School has scheduled this introduction to the art of milling and working with grains for May 19th. The Southern MN Educational Campus will be its location.
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