We’ve mostly forgotten what our grandmothers and great-grandmothers knew – different flours can add nuanced, complex flavors to our baking. During this class you’ll leave the industrial-milled, bland flour on the grocery shelf and explore locally grown and milled flours with Brennan Johnson. His fascination with traditional baking and cultural relationships with food resulted in his career at various restaurants and bakeries across the country. Everyone will dig in to make puff pastry and shortbreads using different flours and toppings, with plenty of different pastries to taste and then bring home at the end of the day. Expand your baking repertoire and join Brennan on Saturday, January 8.
Photo credit: Jordaine Matthieu on unsplash.com