Demo: Baking with Sprouted Grains
(Room Show Floor Demo Area)
07 Mar 19
10:15 AM
-
11:15 AM
Baking with sprouted grains has taken root in America. After centuries of baking it is difficult to find something 'new'. However, American innovation and the local grain movement have provided an opportunity to explore the baker's staple, grain, in the sprouted version. Sprouted grain flours present a challenge to the baker because of variable water absorption rates and changes in fermentation activity. Sprouted grain itself is an intriguing and inexpensive inclusion that adds flavor, fiber and nutrition to baked goods. Join Richard Miscovich to learn more about these challenges and how to bake healthy and delicious baked goods with sprouted grains and sprouted grain flour.