Wheat-Free Wholegrain Baking Course I

This is the first of two wheat-free baking courses. This series includes 4 recorded Zoom workshops, handouts, and recipes sent to you in an email upon purchase. Are you interested in exploring the many flavors and compelling textures of whole grains beyond the world of wheat?* Have you always wanted to know more about fermenting ancient grains and pseudo-cereals for improved digestibility and increased nutrition? This virtual course includes a biodiverse selection of grains, pseudo cereals, and some legumes in whole, sprouted, and flour forms without refined starches or manufactured additives. Although used in limited quantities, sprouted and/or fermented legumes and flours will be briefly explored to boost digestibility and protein in baked goods. We will begin by creating a stiff brown rice starter that will be used throughout the course. Wheat-free sourdough breads without refined or processed starches produce a deliciously dense, moist crumb with rich flavor. Many of the "flavor fl