This class will explain the why and the how of flour: how it is an ingredient in the vast majority of what we eat and why it is the least understood. My biggest goal is making chefs and eaters recognize that grains have identity and origin like any other food. This is why, for the class, we've sourced flour grown and stone milled in California. My goal is to empower bakers to embrace whole grains and recognize their value in our diet, our cultures, and our economy. 

• To teach students the value, quality, and health benefits of whole grain bread.
• To teach students how to make healthy and delicious bread with affordable tools and high-quality ingredients. 
• To teach students how to incorporate unique local+regional ingredients with locally stone milled whole grain flour. 
• To convey the relationship of terroir in grains and their flours. 
• To explore the cultural and ecological value of milling fresh, living flour. 

1. Introduction to my background, values, the class objective, and my passion for bread. 
2. Discussion of sourdough bread baking basics–ingredients, equipment, methods. 
3. Differences between modern and landrace wheats; demonstration on how to work with freshly stone milled flours; discussion of benefits of stone milled flour (ecology, economy, biology). 
4. A professional tasting of flour and bread. 
5. Bake pre-made doughs and mix new doughs with students. 

1. CA Whole Grain Baguettes 
2. Sourdough & Heirloom Wheat Chocolate Chip Cookies 
3. CA Whole Grain Ciabatta with CA Olive Oil
4. Purple Barely Pita with Za’tar and CA Olive Oil (demo)
5. CA Whole Grain Tin Loaf with CA Honey and CA Olive Oil
6. Couronne with Coachella Dates, Macadamia Nuts, and Mexican Chocolate

Fresh baked focaccia with market toppings, fresh bread, pastries, and cold drinks.