Registration for this event will be open from December 17, 2024 @ 2:00pm to January 14, 2025 @ 2:00pm.
Program Description
Event Details
We've worked our way to the most difficult sourdough baking--whole grains.
It is challenging to discover how different types of grain affect to rise and taste of breads. It includes using glutton free flours and ancient grains.
Come learn how to use some of these grains and how to enjoy to 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.