“Bread As It Was Meant To Be…”
Unlock Real Flavor & Nutrition: Fresh-Milled Bread Baking with Lydia Daniel

Discover the truth about whole wheat flour and why fresh-milled makes all the difference.

Many people assume all whole wheat flour is equally nutritious, but modern commercial milling tells a different story. Much of today’s flour is heavily processed, stripping away freshness, flavor, and many of the nutrients that make whole grains so beneficial. The answer isn’t giving up bread, it’s returning to the way it was traditionally made.

Join Lydia Daniel for this hands-on class as we explore the differences between commercially milled and fresh-milled flour, learn about a variety of whole grains, and follow a live bread-baking demonstration from start to finish. You’ll gain practical skills for selecting quality grains, working with fresh-milled dough, and baking wholesome, flavorful bread right in your own kitchen.

You’ll leave with:

• A deeper understanding of modern flour and milling practices

• Confidence in choosing and milling whole grains

• Tips and techniques for handling fresh-milled dough

• The knowledge to bake nutrient-rich, delicious bread at home

Come experience bread the way it was meant to be: fresh, flavorful, and full of life

Wednesday, October 21.
5:30 - 7PM

BAC Members:  $15/ Non Members $20.  (Includes all materials plus a “take and bake” sample)
Space is Limited - Register early!