Heirloom grains like spelt, einkorn, emmer, or sorghum are grown from seeds that have been passed down from generation to generation. They are less processed and tend to contain less gluten and more nutrients. They’re usually whole grain and they add a richer, nuttier, earthier flavor to any baked good. In this class, learn how to use them when baking a sourdough loaf, crunchy rolls, and old world style rye bread.
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This one-time, 5-hour class will be held at the Plum Center,
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Students will work with others in small groups.
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The class has space for up to 12 people, so everyone gets a chance to learn and practice.
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Be ready to stand, cook, and work during the class.
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For your safety and comfort, please wear closed-toe shoes and tie back long hair.
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During the class, you'll get to taste everything you make, and you'll also take home samples to share.
Please note that group classes are subject to cancellation if minimum enrollment is not reached. Be sure to check our policies and procedures regarding registration, withdrawals, refunds, and more for our classes. Make sure to check out class enclosure details on your receipt. Registration closes 2 business days before the first class; however, space may still be available. Please contact registration for more information. For additional information, please contact homeimprovement@fcps.edu
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