Join miller/baker Jennifer Lapidus for an exploration of Einkorn and other Ancient Grains in bread application.

IN this class, Einkorn will take center stage, but Emmer and Spelt (and maybe even Khorasan) will play a role as we explore the range of strength and extensibility of these doughs as well as the flavor profile, the feel of the flour, and beauty of the grains themselves. This is a mostly demo-style class though one will leave this class with a developing Einkorn culture and a bag of Einkorn flour so that one can go home and make this bread in one’s home kitchen.