The Wonderful World of Spelt with Allison Reid and Cortnie Curran of Scratch Baking Co.

This class will take you through how to utilize one of the world’s most ancient grains in various applications.  Spelt was first cultivated by early civilizations, being traced as far back as 9000 years ago.  Due to its difficulty in harvesting, spelt saw a decline in popularity, becoming almost nonexistent in the USA during the 1970s. The resurgence of popularity is mostly attributed to the grain’s high nutritional value, low glycemic index, and easy digestibility.  Spelt brings a nutty and slightly sweet flavor to baked goods, and makes a wonderful gateway into experimenting with whole grain flours.

During our time together, we will demonstrate how to make a 100% spelt pan loaf, a base cookie recipe that you will be able to adapt to your own preferences, and a spelt cracker recipe.

This workshop is limited to 15 participants–sign up now!