Bake the Grain-Bow (June 2017)
Bake the Grain-Bow (June 2017)
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.
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!
