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We envision a world where local grain economies that are
good for people and good for the planet can thrive.
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Tuesday, July 27 • 3:30pm - 5:30pm
Sprouting in the Kitchen and Sprouted Grain Pain de Mie

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Hearth breads have long been the bastion of whole grains, but it is also satisfying to see this important and healthy ingredient incorporated in a wide variety of baked goods. Sprouted Grain Pain de Mie is a high quality, nutritious and delicious sandwich bread that is slightly sweetened with honey. This convenient to make bread enjoys a long shelf-life and is perfect for families, people who eat a lot of sandwiches and toast or anybody interested in exploring the wonder of sprouted grains. Sprouting grain is an easy way to diversify whole grain consumption in your life. In addition to demonstrating the method to make Sprouted Grain Pain de Mie, Richard will also illustrate the sprouting process and suggest was to incorporate sprouts in salads, soups and beverages.

Speakers
avatar for Richard Miscovich

Richard Miscovich

Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. Richard is a Bread Bakers Guild of America Certified... Read More →


Tuesday July 27, 2021 3:30pm - 5:30pm EDT
Zoom