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Flours are powders made from various plant parts that are typically used in baking. Wild flours can be made from many different plants. In this class, you will learn about 5 of them: Chestnut, Acorn, Cattail, Dock, and Wild Rice. All of these plants were staple food sources for countless generations of humans, and each of them is processed in a different way. We will talk about those processes and the various steps involved in preparing each of them to be ground into flour. And we will make, and taste test, pancakes so that you can see how the various flours work in a recipe and taste test the results. Along with a variety of both sweet and savory wild pancake toppings for you to explore. Wild flours do not have gluten and cannot simply replace wheat flour in most recipes. Typically wild flours are used in combination with wheat flour. So our pancakes will contain wheat flour as well as the wild flours. If you have a gluten allergy, please indicate on the form when you register so that I know how much gluten free pancake mix I need to have.
Cost: $60
Space is limited. To reserve your spot, registration is required at https://www.willforageforfood.com/store/p/wildf-lours
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Event Venue & Nearby Stays
900 Twin Lk, Tipton, MI 49287-8710, United States
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