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Discover the rich depth that whole, stone-ground grains bring to your baking. Hosted by home baker and author Martin Sorge, with highlights from his new cookbook Great Bakes: Modern Classic Recipesfrom the Midwest. Martin will explain how to use these flavor-forward flours in recipes. This demonstration will feature Michigan-grown grains milled at Traverse City's Farm Club. Nic Theisen of Farm Club will join to discuss their grains, milling, and offer more baking tips. We'll craft three easy recipes: a hearty loaf, tender muffins, and an irresistible sweet treat — proof that whole grains are the future of baking. Ample tastes, coffee and tea included!
*Photo credit - Kevin Miyazaki
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