Saturday 9 Feb 2019
1:30 pm - 5:30 pm
Many people are finding that while they struggle to tolerate modern wheat, ancient grains such as spelt have no adverse effects. Yet even mass-produced spelt bread is often full of unnecessary ‘dough improvers’ and processing aids.
As is so often the case, homemade is best. But ancient and heritage grains behave differently to strong modern wheats and can leave even the most practised bread maker confused.
In this hands-on workshop, experienced baker and cookery course leader Anna will reveal the essential know-how to working with grains such as spelt, emmer, einkorn and Khorasan – and share tips and techniques as you produce your own breads and crackers which are both delicious tasting and great for your gut.
Tickets for this event include:
- professional baking tuition
- all ingredients and equipment
- hot drinks throughout the session
- baked goods to takeaway (homemade crackers and two loaves)
- all recipes from the class.
Any profits raised from this class support our community cookery activities – where everyone can experience the benefits of cooking and eating together, regardless of finance, confidence or ability.
Tickets for this event are £59.50, or £54.50 (per person) when booking two or more tickets at once. We have a limited number of tickets available at a concession rate of £44.50 for those who are in receipt of a means-tested benefit, under-18’s (must be accompanied by an adult), as well as full-time students. Use the drop-down to choose the discount options when purchasing your ticket.Book your place
113 Queens RdBrighton BN1 3XGUK
Working with heritage wheats, with Anna’s Kitchen
113 Queens Rd, Brighton BN1 3XG, UK