Wheat is king in the bread baking world, but it hasn’t always been that way. Ancient cultures made their breads from highly nutritious grains such as amaranth, teff, barley, rye, and quinoa, as well as the ancient strains of wheat: spelt, emmer and kamut. This course offers the opportunity to learn about the history and nutritional value of these grains and pseudo-grains, and bake loaves with the added nutrition and flavor these grains offer. Students will also learn how to use soakers and pre-ferments as methods to extract the maximum nutrition and flavor from the grains. We will be baking our loaves in North House Folk School’s wood-fired oven. Students will go home with loaves of bread, recipes, and the knowledge to bake these breads in a home oven.

You will need the following tools for this class:

**IMPORTANT** a bag lunch. The Oven and the Bread are in charge of our day. There is no guarantee there will be time to go out and get lunch. There won't be a formal dinner break, but you are welcome to snack as you need.
2 cloth or paper bags to take

One quart-size container with lid, if you want to take sourdough home
bench knife/scraper
electronic kitchen scale
camera
apron
small coiled or wicker baskets (without handles)
any favorite bread baking tool you would like to use during class.