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This workshop covers stone milling vs. roller milling; regenerative grain farming; grass fed dairy and grain farming; silvopastures and grain farming; varieties of wheat used in pastries; non-wheat varieties used in pastries (including spelt, emmer, einkorn and buckwheat); whole grain vs. sifted grain; and regional grain formulas for a wide range of pastries including pie dough, cornbread, pate a choux, and croissants (both whole grain and sifted). The hands-on session includes a discussion of dough types and adapting recipes from sifted commodity flour to fresh-milled flours. Participants will mix, shape, and bake a range of pastries including cookies, quick breads, pie dough, croissants, and cookies. The workshop concludes with a tasting and evaluation session.
Instructors: Zoe Kanan, owner, Elbow Bread & Patrick Shaw-Kitch, owner, Brooklyn Granary & Mill
Guests: Kate Woods, Beetlebung Farm
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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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