Registration for this event will close on January 14, 2025 @ 2:00pm.
A library card is not required.
There are 11 seats remaining.
Program Description
Event Details
Traditionally, Americans use white flour in most of our baking, but the world is full of other wonderful grains.
It is challenging to discover how different types of grain affect the rise and taste of breads, including gluten free flours and ancient grains. And it's fun to experiment with ethnic breads from around the globe.
Come learn how to use some of these flours, and how to enjoy the flavors found in grains from around the world.
Disclaimer(s)
Accommodations
If you need accommodations for this program, please contact the Library as soon as you are able.