Baking with Freshly Milled Flour (February 22, 2026)

Price includes HST.
In this hands-on 3-hour class, students will learn and work with different grains- Einkorn, Red Fife, Hard Red, and Rye. A hands-on class exploring baking with freshly milled flour. Students will use the fresh flour to create three products: sourdough crackers, rye chocolate ginger cake, and einkorn fife shortbread cookies

In this class you will learn:

• How fresh milling impacts flavor, texture, and nutrition.
• Mixing methods suited for whole grains.
• Substitution from conventional flour to whole grains.
• How to mill grains.
• How to bake with wholegrain.

You will leave this class with:

• Sourdough starter 
• Recipe booklet 
• Products baked in class

All ingredients and equipment are provided in the class, as well as the apron and hairnet. 

Due to the workshop being held in a compact microbakery space, spots are limited.

Location: 904 Dundas St. W, Toronto, ON (Moments Cafe)

Date: February 22 (Sunday) 

Time: 2PM-5PM