Loading…
We envision a world where local grain economies that are
good for people and good for the planet can thrive.
Back To Schedule
Friday, July 30 • 10:00am - 12:00pm
Fresh Milling & Whole Grain Bread

Sign up or log in to save this to your schedule, view media, leave feedback and see who's attending!

Feedback form is now closed.
 Join Beesham as he guides us through milling fresh grains and utilizing wholegrains in our breads. Beesham will dive deeper into combining different grains and the methods he uses to develop healthy and beautiful loaves using heritage grains. 


Through out this workshop Beesham will be demonstrating two different, whole grain breads. One oh which will be his viking bread, made with with whole barley, whole rye and mixed seeds. The second bread will be a whole spelt boule and batard.


During this workshop Beesham will explain the importance of incorporating whole grains into our breads for better health. And with he craze of creating a picture perfect loaf, with lots of holes, Beesham will discuss this and the use of white flour with a high gluten percentage. 



Speakers
avatar for Beesham Soogrim

Beesham Soogrim

My name is Beesham Soogrim, Living in Sweden. I am a artisan baker and a vegetarian chef with over 30 years of baking experience and sourdough baking for almost 20 years. For the past 8 years I have been doing baking workshops travelling the world been in over 20 countries, just to... Read More →


Friday July 30, 2021 10:00am - 12:00pm EDT
Zoom