Based on the teachings of the Weston A. Price Foundation
If you are interested in making nutrient-rich whole grain food vs nutrient-depleted white flour food, this class is a good place to start! Whole grain cooking and baking is more challenging than working with white flour, but the health benefits are impressive. We’ll explain different types of grains available, how they are best used, and how they will affect your finished product. We’ll cover what supplies and equipment you will need, and grain storage ideas and suggestions. We’ll review some different grain mills, grind grains and talk about the nutrition in fresh-milled flours. We’ll talk about sprouting and fermenting grains. We’ll make delicious whole-wheat pasta that we will cook up and share during the class, family style. Packed with information to get you excited about changing your cooking and baking habits to bring nutritious – and delicious – food back into your home. Based on the teachings of the Weston A. Price Foundation!
3 hours. $55