At BreadLove we are passionate about working with whole grains to create delicious, nutritious breads for our customers. This class focuses on yeasted and sourdough breads with an emphasis on using local grains such as Red Fife, Park, Rye, Emmer (Khorasan), Spelt, Buckwheat and Einkorn. We’ll show you how to incorporate more grains into your existing recipes, as well as a discussion on milling your own grains. Join us and explore the world of whole grain baking.