Bread isn’t the only kind of food that is drastically improved by switching to organic sprouted flour.
In this class, we delve into the non-yeasted arena (commonly called quick breads) and show you how to work with the nuances of sprouted flour.
Learn how your cakes, cookies, and all of your beloved Grandmother’s recipes can be perfected using sprouted flour.
Difficulties with texture, moisture levels and baking variances will become a thing of the past.
Students leave with their goodies, the recipes, and the ability to elevate their favorite quick breads to a whole new level.
Minimum Course Length: 2 1/2 Hours