Intro to the Grainbow (September 2018)

sold out

Intro to the Grainbow (September 2018)

from 45.00

The Basics of Whole Grain Baking

Many of us think about eating foods that are local, seasonal, and fresh. But how often do we consider the origins and quality of the items in our pantry? If you're interested in discovering the qualities and characteristics of different grains and how to bake them into delicious breads and pastries, this class is the ideal starting point.

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Date: Tuesday, September 25th
Time: 6-9 pm
Location: Seastar Bakery | 1603 NE Killingsworth Street

Tier A Pricing: $90 ($30/hr or above wage earners)
Tier B Pricing: $70 ($16-29/hr wage earners)
Tier C Pricing: $45 ($15/hr or below wage earners)
See our Pricing + Generosity Policy for more information on tiered pricing.

This class is limited to 12 students.

By some estimates, wheat accounts for 20% of the calories consumed worldwide. 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? Did you know that there is currently a movement across the US to re-claim our wheat fields from the industrial food movement, and bring more nourishing products to market?

In this workshop, 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 begin "baking the grainbow" at home. 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.

This one-session workshop will cover the basics of whole grains: what they are, where they're grown, how they're processed, and why they're awesome. We will also have some hands-on fun in the kitchen, covering the basics of baking whole grain bread at home.


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.