Randolph Center, VT
Day 1: At the Norwich Creamery
AM: Anatomy of Grains at Norwich Creamery Classroom
PM: Field Trip to Red Hen Bakery: http://www.redhenbaking.com/
Field Trip to Gleason’s Grain: gleasongrains.com
Evening: Explore VT.
Day 2: Baking at King Arthur, we will compare local and KAF flour while baking yeast breads. Participants will mill grain to see that process. Participants will also use local grains in a non-yeasted application.
Read More and Register here: http://www.vtc.edu/ag-course/growing-processing-and-baking-grains