Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Bake the Grain-Bow (June 2017)

June 2017 Courses

Bake the Grain-Bow (June 2017)

SB day two 12 adc pastry scape.jpg
SB day two 12 adc pastry scape.jpg

Bake the Grain-Bow (June 2017)

120.00

Introducing Local, Whole Grains into the Regional Food System, Your Kitchen, and Your Belly

Bread is agriculture. But when you enjoy a slice of bread, a bowl of pasta, or a glass of beer, how often do you consider the farmer, the soil, the seed behind these foods? In this hands-on, kitchen-centered class, you'll learn about the role wheat and other grains play in Oregon's agricultural landscape; their function in baked goods; and how you can enhance the flavor, texture, color, and nutrition of your baked goods by "baking the grainbow". This course is ideal for home-bakers or professionals looking to build a relationship with whole grains; foodies who want to impress their friends; nerds; and craftspeople.

Quantity:
Register Now

Tuesdays, June 6th, 13th, 20th || 6-8 pm
Seastar Bakery + Handsome Pizza
|| 1603 NE Killingsworth
$120 || Price includes both instruction & materials costs

Taught by Annie Moss

Workshop #1: Intro to regional grains. We'll look at wheat/grain botany; the role of grains in Oregon agriculture; and "re-localizing" the grains system. We'll dive into the nutritional and functional components of wheat and grains, and consider whole grains as an alternative to white flour.

Workshop #2: Why use local grains? We'll explore the color, texture, and flavor potential of different varieties. As a class, we'll make simple (but delicious!) crackers using different grains. We'll do a grains tasting, using a flavor wheel, and develop as a group a sense for the different characteristics of a variety of grains and flours.

Workshop #3: Bake the grainbow! In this class, we'll bake a few recipes and develop some strategies for how to best incorporate whole grains into pastry and breads. Hands-on!

Annie Moss is co-owner and pastry chef at Seastar Bakery + Handsome Pizza. She has worked to develop local and regional food systems on both the East and West coasts. From co-operating a social justice-focused urban farm in the Bronx to managing the first bakery in Portland to use entirely locally-grown, house-milled grains, Annie has spent the last decade exploring the nexus of politics, food, social justice, and community. She is a huge grain nerd, and hopes you'll become one, too.