Whole Grain Baking

In the Whole Grain Class, students will learn about a variety of grains beyond wheat, and how they can be adapted to white wheat recipes.  They will make whole spelt seeded crackers, red fife shortbread cookies, and learn how to make a sourdough Danish rye bread, and learn maintain the starter, with option to take home starter.

  • Whole Grain Bread with Chef Matthew Duffy

    Tuesday Jan. 23rd, 6-9pm

    114 Geary Ave.

    Le Dolci Bake Shop & Culinary Classroom
    1006 Dundas Street West Toronto Ontario M6J 1W6