Advanced Wholegrain Baking Course

This series of recordings, handouts, and recipes is the follow-up to the Introduction to Wholegrain Baking Course. This course includes 7 workshops. Please read the description carefully before making a purchase. Are you an experienced sourdough baker interested in incorporating more whole grains into your baking repertoire? Have you always wanted to know more about using heirloom grains and pseudo-cereals, modern wheats, or ancient grains for rich flavor, improved digestibility, and increased nutrition? This virtual course is designed to expand beyond a foundation of whole wheat baking to include a more diverse selection of grains and seeds in whole, sprouted, and stoneground flour forms. Each of the seven recorded workshops is accompanied by handouts to help you embrace the joys and idiosyncrasies of regional whole grain baking. The recipes are developed with North American stoneground regional flours but with some modifications, can be made with flours sourced in Europe and beyond.