'Milling & Baking With Local & Specialty Wheats'
Instructors: Steve Jones and Jonathan Bethony
June 15-16, 2015 – 8 am—5 pm on both days
The Bread Lab – Washington State University-Mount Vernon
Northwestern Washington Research Station & Extension
16650 State Route 536, Mount Vernon, WA 98273
Skill Level: Intermediate to Advanced/Professional
During this two-day intensive, students will be guided through an in-depth journey evaluating local Skagit Valley wheat that includes an introduction to the Bread Lab and plant breeding, a tour of the field where thousands of varieties are being grown, a whole grain milling and baking practicum, and a rheological evaluation of the wheat.
There will be lots of time for interaction with the whole Bread Lab team.
Students will be expected to have some baking background and be genuinely interested in the mission of the Bread Lab.
Guild Members $ 375
Non-Members $ 460*
(*includes 12-month Guild membership)
Registration deadline: May 29
$20 cancellation fee
The Bread Lab is part of the Washington State University-Mount Vernon Research Center plant breeding program, which studies the diversity of locally grown grains to determine those most suitable for craft baking and other culinary creations. The goal of the Bread Lab is to combine science, art, curiosity, and innovation to explore ways of using regionally available grains to move the craft of whole grain bread baking and other grain usage forward. For more information, visit www.thebreadlab.org/
Source: Braed Bakers Guild of America
