Baking with Whole GrainsLargeSquare

Date: Sunday, April 26
Time: 1:00 pm – 4:00 pm
Location: Flying Squirrel Bakery and Café
Class Fee: $36

This class has been canceled due to low enrollment.

This Earth Day, explore whole grains in the kitchen at Flying Squirrel Bakery Cafe. Owner Anita Golton will discuss baking techniques that work whole grains into your diet. Can whole wheat flour be used instead of white flour in a cookie recipe? Why does homemade whole wheat bread come out so dense? What can be done with left over cooked quinoa?

In this class, participants will help convert a pancake recipe to include left over cooked whole grains, taste test Flying Squirrel’s new whole grain Alaska Grown barley hot cereal, and prepare the Squirrel’s recipe for Molasses Multigrain bread. An analysis of the nutritional content of two comparative recipes will be done if time allows.

Anita Golton has worked as a baker in Vermont, Massachusetts and Alaska, accumulating over 16 years of experience. She learned on the job at cafés, restaurants, bakeries and fine pastry shops. Anita and her husband built and opened Talkeetna’s Flying Squirrel Bakery Café in 2009. The café features an Alan Scott-style commercial wood fired brick oven. She teaches baking and cooking classes for children and adults, and enjoys passing along skills, tips, and techniques to anyone that wants to learn.

For More Information
Please see our General Information & Class Policies page for more information about registration, cancellation, age requirements, and directions.

To Register
Begin the registration process by clicking the “register” button. You will be given the option to pay with a credit card using PayPal, cash, or check. Your registration is not guaranteed until full payment is received. Please note that the class may be cancelled due to low enrollment, so please register early!