December 5, 2019
6:30 to 8:00 pm
$40 per person
Greg Hall has worked with Great Harvest and sourdough bakery's for the past 15years, baking whole grain and sourdough bread, developing bread recipes and baking specialty bread for health food stores. He learned early on, that the type of grains and flour used for bread makes a huge difference in taste, texture and the end result, which would be a great loaf of bread.
Greg is also the founder of Khorasan Mills in Pleasant Grove, where he sources organic grains and ancient varieties of wheat for sale here in Utah. From farm to table, Greg teaches how to use clean, healthy grains for whole-grain and sourdough bread.
Join us for a night of sourdough bread making. Greg will teach you how to create your own starter and will provide you with the information you need. You'll leave with your own loaf to take, let rise, and bake fresh at home.
Each participant will need to bring a loaf pan to take the dough home in. All other supplies and ingredients are provided for you.