Sprouted flour is, according to Peter Reinhart, the next big frontier in baking, partly because it is the most nutritious form of whole grain but, even more importantly, because it tastes better than any other version of whole grain bread. It fulfills what Reinhart calls the “Baker’s Mission,” by evoking the full potential of flavor trapped in the grain. In this class he will share five formulas from his latest book that explain this new frontier and demonstrate methods that can be used to make dozens of delicious variations. Peter is the author of ten books, including the winner of the IACP (as well as James Beard Foundation’s) Book of the Year Award for The Bread Baker’s Apprentice.
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Jun 6, 2015 @ 1:00 pm – 1:00 pm