Bodacious Barley Workshop

Bodacious Barley WorkshopThis workshop purchase includes a Zoom recording and recipes in PDF format that are sent in an email. In this workshop, you will learn all about under appreciated barley and how to use it as a stone ground flour in naturally leavened breads. Two porridge style recipes are featured: one hearth loaf and another with sprouted and cooked barley. Discussion revolves around these recipes, with a focus on general technique and demonstration of fermentation

Sarah will demonstrate how to make a sourdough starter for you to take home

Part I: Flatbreads and Flavors

Part III: Sourdough Flatbreads

There is plenty of time for questions concerning building dough strength

and Heirloom cookbooks using stone ground

and a light dessert

Although used in limited quantities

Manipulating sourdough starters and leaven to achieve various flavor profiles and textures in bread

you will learn about the delicious potential of spelt and how to use it as a stone ground flour in naturally-leavened breads

and edible flowers and fruit

This typically means using produce 2-4 weeks in advance of other parts of the country

and Vegetables