Fresh Milling Flour at Home Is a Game Changer — An Introduction
With Maria Speck, award-winning author of Ancient Grains for Modern Meals and Simply Ancient Grains
Workshop: Date and time: Saturday April 4 – 11.00 AM to 1:30 PM, with book signing
Fresh milling whole grains at home brings a new dimension to all your baking—from simple pancakes and muffins to cookies, cakes, and slow sourdough breads. Fresh milled cornmeal for polenta or rye for a quick porridge will change your dinner fare forever. Learn about the vivid aromas and rich textures fresh milling can add to your table.
Maria was raised in Germany and Greece and has used a table-top mill since she started baking as a young adult. She will demonstrate the ease of fresh milling and answer all your questions about it, the different mills you can use, and the sourcing of good grains and flours. She will bake her Greek Sesame Tahini Cake with Spelt and there will be other samples. After the workshop, Maria will sign copies of Simply Ancient Grains.