UPDATES on the baking classes: We’re almost full! One space left on Saturday, and possibly three on Sunday. If you’re planning to take part, I’d say: JUMP!
We will have a waiting list, but it’s not the same as being IN. Again, the person to contact, if you are interested in coming, is Elizabeth Dyck. You can reach her by email at email@example.com, or by phone at 607 895 6913.
It’s been a while since we’ve been active on the site. It’s not been for lack of interest, it’s just that we’ve barely had a minute to spare!! We’ve got lots of stories to tell from these past months, and I’ll be trying to get them posting in the coming days. For NOW, though, I wanted to let you know that we will be offering two days of baking classes in early November!
We offered a similar weekend of baking classes last January, and the response was overwhelming. the classes were booked within a few days, and we had a waiting list going by the end of the week. The classes themselves were an inspiration for all of us. We met folks just starting their journey to baking, and we met professional bakers who were hoping to learn more about local flours. Hobbyists, curious first-timers… it was a full house and lots of fun.
I won’t go on here, but I will post the blurb that is currently up at the OGRIN site. What, you ask, is OGRIN? It’s the Organic Growers’ Research and Information-Sharing Network! They’re helping us with the workshops, and we’re proud to be part of their work supporting organic grain growing in the northeast. It’s a good thing!
Some basic things worth knowing: To register for the course or to apply for a scholarship, contact Elizabeth Dyck. You can reach her by email at firstname.lastname@example.org, or by phone at 607 895 6913. Elizabeth can give you more information about the courses and about registration. She is the person to talk to about all your registration questions. I say this because while we’re happy to talk to you on the phone, we’re often very busy, too busy to give you a thorough answer at the time you call. So.. Call Elizabeth and see if she can help!
To Register, contact Elizabeth Dyck. You can reach her by email at email@example.com, or by phone at 607 895 6913.
A Shortcourse on Breadmaking with Locally Grown Grains- Encore!
Two sessions available:
Saturday, November 9, 8am-5pm
Sunday, November 10, 8am-5pm
Comments from some of the participants who took the baking shortcourse last January:
- “Loved the hands-on examples, learning by doing, hearing the passion people have for their work. Wonderful day!”
- “Took my fear away of using local wheat.”
- “Outstanding approachability and knowledge base of the instructors! I am super inspired to put into practice what I’ve learned.”
Back by popular demand, bakers Stefan Senders and David McInnis of Wide Awake Bakery will again offer intensive, one-day courses on baking with locally grown and milled wheat. They’ll share insights and techniques that stem from their collaboration with local farmers and a new milling enterprise, Farmer Ground Flour. The course will include a practice-based session in the wood-fired bakery working with flours from the local mill, discussion of best practices in baking with “challenging” flours, and an introduction to baking with the ancient grains einkorn, emmer, and spelt. Plus, Stefan and David will share their experiences with their community-supported-baking or Breadshare.
This course is for artisan bakers, home bakers, farmers, millers, students, and all those interested in experimenting with locally grown grain. Space is limited: we have room for 12 participants per session. Cost for the course is $160, which includes breakfast and lunch, handouts on best baking practices and working with local grains, and samples of flour made from locally grown wheat and ancient grains. A limited number of scholarships are available for farmers interested in developing on-farm bakeries and for students.
To register, apply for a scholarship, or for more information contact Elizabeth Dyck (firstname.lastname@example.org, 607 895 6913). Wide Awake Bakery is located at 4361 Buck Hill Road South, Trumansburg, NY 14886, about 10 miles west of Ithaca, NY. You can learn more about the bakery at wideawakebakery.com.This shortcourse is sponsored by the Organic Growers’ Research and Information-Sharing Network (OGRIN) and is funded in part by the USDA/OREI Grant “Value-Added Grains for Local and Regional Food Systems.”
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