Baking w/ Freshly-Milled Flours with Patrick Shaw-Kitch of Brooklyn Granary & Mill
Join Erik from Sourhouse for a discussion and Q&A about baking with freshly-milled flours with Patrick Shaw-Kitch of Brooklyn Granary & Mill.
Thursday, October 22nd @ 1:30pm ET
Register now for this free webinar to explore the working with freshly-milled flours. We will talk about the differences between flours, the impact of shopping for local grains, hydration needs, and the flavor boost of fresh flour.
We will take as many questions as time allows.
(Yes! A recording will be shared with everyone who registers.)
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