Spiking Your Cakes With Whole Grains

Join Judith Lehnhardt, a self-taught sourdough baker from Germany, for an immersive workshop on crafting traditional German rye bread. Learn about rye flour’s unique characteristics, its health benefits, and the critical fermentation and timing processes essential for enhancing the flavor. This hands-on class is perfect for bakers of all levels, offering insights into kneading, shaping, and scoring rye dough. By the end, you’ll have a deeper appreciation of this ancient grain and the skills to bake nutritious, flavorful rye bread at home.

156 Bog Road, Albion, ME, 04910

This free, two-part event led by Alister Holmes will showcase the organic grain operation of Misty Brook Farm. Starting off with a workshop presentation, Alister will discuss how the farm’s grain crops are woven into the broader system, such as grazing winter grains without sacrificing a harvest, employing pigs to fertilize their own feed crops, and utilizing the leftover straw for cattle bedding.

In the subsequent farm tour, attendees will be offered a first-hand look at the various grains being grown on the property and explore topics such as cover-cropping, no-till cultivation, and winter grain succession crops, followed by a pig feed milling demonstration.