Baking with Spelt

Third Class in a Series of Three: Spelt's popularity is rising because it is easy to digest and has a delicious nutty flavor. Spelt--also called dinkel wheat--is an ancient grain cultivated since at least 5,000 B.C. Its unique qualities and flexibility as a flour for breads and pasties will be the focus of this class. Students will mix and shape 100% spelt sourdough loaves with sprouted spelt or porridge added and coat the top of the loaves with spelt flakes. For our afternoon snack, we will bake some delicious spelt pastries.

A supply list will be posted soon informing you about what to bring to class.

Cold and hot drinks will be provided during the day. Spelt breads will be served. Feel free to bring home baked breads to share with the class.

Please register early as recent classes have been filling up fast.

For lunch: bring ingredients for pizza--home made or store bought pizza dough, sauce, and toppings--to bake in the wood-fired oven about noon. If you prefer, bring a salad or sandwich fixings to share. Lunch will be potluck.

Bread Baking in the Wood Fired Oven: about 2:30/3PM the oven should be ready for bread loaves to be loaded. Your spelt loaves won't be ready to bake, but you can bring other loaves to bake after class at 3PM. Please RSVP separately through LABB if you plan to bake in the Westchester Bread Oven.

Thank you,

Dana Morgan