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Whidbey Bread and Whole Grains Workshop coming up

Sep 3rd, 2015 | Category: News

WHIDBEY – The 2015 Whidbey Bread and Whole Grain workshop will take participants from field, to milling and into the kitchen on the use of whole grains, focusing on helping the home baker learn from professional bakers. Local businesses TreeTop Bakery and Whidbey Distillery will also share their experiences using whole and local grains. The workshop takes place Oct. 16-17 at the Pacific Rim Institute, and includes information about: the WSU Bread Lab in Mount Vernon with Dr. Steve Jones (of which the Bread Lab was host last month to the annual 3-day workshop Grain Gathering); History of Wheat & Grains and What the Home Baker Needs to Know, with Steve Lyon of WSU Mt. Vernon, who will give a brief history of wheat in the Pacific Northwest and discuss the availability of local types of wheat and their functionality; and Tom and Sue Hunton of Camas Country Mill will share the History and Process of Milling. A day of baking with Larry and Gerry from Tree-Top Baking and Jeff Yankellow from King Arthur Flour, and others, will be the focus of the second day. Whole grain bread, pasta, croissants, and pastries will be covered, as well as oven tips and tricks and more. Registration for the event is $150. For more information, see www.brownpapertickets.com/event/1745907.

 

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