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Growing, Processing and Baking with Grains

Vermont Tech
Randolph Center, VT

Day 1: At the Norwich Creamery
            AM: Anatomy of Grains at Norwich Creamery Classroom
            PM: Field Trip to Red Hen Bakery:
             Field Trip to Gleason’s Grain:

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.

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