November 7th 1:00pm -4:30pm CST
Introduction to milling and baking with freshly milled wheat, taught by Erik Zilen of Neidlovs Bakery in Chattanooga
During this class you will learn; the health benefits of baking with freshly milled wheat, how to mill and store whole wheat, best practices in baking with freshly milled wheat, and where to source wheat berries and whole wheat.
We will be milling with locally sourced organic wheat from Georgia and Tennessee, along with some heirloom varieties. We will be going through the process of making dough in class and learning all about baking bread at home.
Each Participant will go home with dough made in class to bake at home along with a 5 lb of freshly milled organic flour and a fresh loaf of bread.
November 7th 1:00pm -4:30pm CST
Introduction to milling and baking with freshly milled wheat, taught by Erik Zilen of Neidlovs Bakery in Chattanooga
During this class you will learn; the health benefits of baking with freshly milled wheat, how to mill and store whole wheat, best practices in baking with freshly milled wheat, and where to source wheat berries and whole wheat.
We will be milling with locally sourced organic wheat from Georgia and Tennessee, along with some heirloom varieties. We will be going through the process of making dough in class and learning all about baking bread at home.
Each Participant will go home with dough made in class to bake at home along with a 5 lb of freshly milled organic flour and a fresh loaf of bread.