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This workshop covers stone milling vs roller milling; regenerative grain farming; varieties of wheat used for bread; non wheat varieties used in bread; whole grains vs. sifting; formulas for fresh milled whole grain breads; and porridges, inclusions, and sprouting. The hands-on session begins with a discussion of levains (stiff, one feed, & two feed); yeast based starters; and hand vs. machine mixing. Participants will mix, shape, and bake a variety of 100% whole grain breads including whole wheat, rye, and einkorn. The workshop concludes with a tasting and evaluation session.
Instructors: Joel Kodish, head baker, Foxface Natural Restaurant & Patrick Shaw-Kitch, owner, Brooklyn Granary & Mill
Guests: June Russell, Director of Regional Food Programs, Glynwood Center for Regional Food & Farming and Stuart Farr, Hudson Valley Hops & Grains
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This is part of a trio of workshops offering food industry professionals practical, hands-on experience on using stone-milled regional grains to make bread, pasta, pastries, and other foods. Participants will learn about the attributes and challenges presented by local grains including spelt, rye, emmer, and einkorn as well as spring and winter wheats; whole grain vs. sifted grain; and the formulas and techniques for successful and profitable incorporation of regional grains in restaurants, bakeries, catering operations, shops and other commercial endeavors.
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LocationBrooklyn Granary & Mill (View)
240 Huntington Street
Brooklyn, NY 11231
United States
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