Two Hands-on Baking Classes Saturday January 18th
Register for our Add-on Hands-on Baking sessions during the main Saturday Conference. $25 includes materials and enjoying the fruits of your labor.
Please note that it is necessary to purchase a full Saturday ticket in order to purchase the $25 baking add-on classes.
MORNING CLASS
9:00 AM - 11:45 AM
Changing the World One Grain At A Time: Spelt Puff Pastry
w/ Emily Squadra and Gillian Miller of Wildflower Baking
In this class you will learn the history of grain milling: from the importance of cooperative mills in ancient communities up to the industrialization of the grain economy. We will also learn about practical uses of many whole grain flours and how by supporting a healthy grain-shed in the Pacific Northwest, the soil health and biodiversity of that farmland directly benefits. Then, the class will make puff pastry using spelt flour grown and milled from the Cascadia bioregion. Learn professional baking techniques that create this perfectly flakey and versatile dough. Each student will take home their own puff pastry to create something to impress their friends and family!
AFTERNOON CLASS: 2:15 PM - 5:00 PM
Masa: A Living History
w/ Adriana Azcarate-Ferbel & Pedro Ferbel-Azcarate of Three Sisters Nixtamal.
Pedro Ferbel-Azcarate of Three Sisters Nixtamal, a tortilla company in Portland, Oregon for this interactive and hands-on class. Along with a timely discussion on the history and culture of fresh masa and tortilla making, these incredible food luminaries will demonstrate and provide hands-on guidance for making tortillas, sopes, gorditas and other artisanal foods with their freshly stone ground masa. Delve deep into the cultural significance of this vital plant teacher and spend the afternoon learning first hand the delicious and nutritional benefits of masa.