Working With Whole Grains | Beginner Bread Class

Ready to start baking with whole grains? This beginner Baker’s Bench class teaches you how to work with Montana Hard Red Winter Wheat in a simple bread dough. Learn how whole grain absorbs water, why gluten takes time to develop, how to recognize fermentation, when to adjust hydration, and how to avoid a heavy or gummy loaf. Includes a 50/50 option for bakers who want to ease into whole-grain baking. Digital class — $5.