11. May 2019 - 9:00 till 13:00
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Baking with Preferments: A Class for the Home Baker | Gourmet Gorilla | Saturday, 11. May 2019

Do you love to eat sourdough bread, but a little scared about making it in your kitchen?
This is your chance to dive into preferments using fresh-milled grains. Join AGC partners in the bakery where you will learn:

How to use different preferments to create delicious bread
Basic skills in mixing, fermenting, shaping, and baking bread
Gain insight into regenerative agriculture
What health benefits whole grains provide for people and the planet

Enjoy your hard work by sitting down to taste your homemade bread and joining in a discussion with the teaching team. Last but not least, you will take home a freshly baked loaf of bread. 
During this hands-on experience, we will explore why grain is not just a grain, what the AGC is working on in Chicago and the Midwest, and how you are part of growing the local grain food system.
Interested in learning more about how small grains are creating big change in our local food system? Head to GrainCollaborative.com