Baker's Field Flour & Bread was born from Steve Horton’s experience founding and growing Rustica Bakery. Working with flour every day to craft a variety of artisan quality breads gave Steve an appreciation for fresh flour’s fundamental role in good bread. With that appreciation came awareness that good fresh flour is hard to find. Even in Minneapolis, the Mill City.
A 2 day class on baking naturally leavened bread from start to finish - learning the how's and why's of milling our own flour through the processes of mixing, shaping and baking.
A 2 day class on baking naturally leavened bread from start to finish - learning the how's and why's of milling our own flour through the processes of mixing, shaping and baking.
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