I Have a Grain Mill, Now What?

Have a grain mill but aren’t sure where to start?

Freshly milled flour behaves differently from store-bought flour, and this class shows you how to bake with it. You’ll learn how milling affects hydration, fermentation, and baking, then leave with grains to experiment with and recipes to start on.

What we’ll cover

• Grain mill basics: a look at tabletop impact and stone mills, how they differ, and what to consider if you’re still choosing one

• Understanding grains: the characteristics of hard red, hard white, and soft white wheat, einkorn, and khorasan, and how to pick the right grain for the bake

• Recipes and baking tips: how fresh flour changes hydration and fermentation, the recipe adjustments that follow, and ideas for everything from bread to cookies and pancakes. We’ll cover both yeasted and sourdough applications

• Q&A: open time for questions about your mill and your bakes

What you’ll take home

• Hard red wheat, hard white wheat, soft white wheat, einkorn, and khorasan berries to experiment with

• A collection of recipes, printed and digital

Class details

• Date and time: December 5th

• Length: 10-12pm

• Location: 151 W Main St, STE B, Rigby, ID 83442