With Judy Mancini
Join Judy for a hands-on evening learning the secrets to flaky, tender pastry crusts using our fresh stone-milled flours right in time for the Holidays.
Our flours contain more bran ( and more nutrients!) than supermarket brands, and the taste is incomparable. But, it does need to be handled a bit differently.
In this class you will learn how to create a flaky pastry crust by hand- much easier than you think, and a rich, tender, sweet crust in a food processor, using our own freshly milled flours: wheat, whole wheat, pastry and einkorn.
In this Hands-On class we will:
-discuss tips to get the best results from our flours, and how to swap in different flours for slightly different flavors
-learn how a properly hydrated dough should feel
-practice how to roll a crust evenly, and line a tart or pie pan properly
-learn how to avoid tough, gummy or shrunken crusts
-discover ways to use up dough scraps
AND there will be treats to eat!
Everyone will go home with a filling and their pie crust ready to be chilled and baked at home.