From Berry to Bread: A Fresh Milled Flour Class & Tasting

Most flour on grocery store shelves has been stripped, bleached, and sitting on shelves for months. Fresh milled flour is something else entirely: whole, living, and full of flavor and nutrition that fades soon after milling.

Join me for an afternoon all about fresh milled flour. We'll cover:

• Why fresh milled matters: what happens to grain after it's milled, and why freshness changes everything
• A brief history of flour: how we went from village stone mills to shelf-stable white flour, and what we lost along the way
• My milling process: a look at how I turn whole grain berries into flour for every bake
• Getting to know the grains: the flavor, texture, and baking differences between six grains (Hard White Wheat, Hard Red Wheat, Soft White Wheat, Khorasan, Spelt and Einkorn)
• Nutrition of fresh milled flour: fiber, vitamins, minerals, and why whole grain done right can support blood sugar, digestion, and overall health
• Baking with intention: how I design each product as a functional RD, choosing ingredients for both nourishment and flavor

You'll sample fresh milled sourdough and other baked goods throughout the class, and full-sized products will be available for purchase to take home.

Whether you're curious about milling at home, looking for more nourishing bread, ready to be informed about your food, or just love good food, this class is for you.

Space is limited to keep the class small and hands-on, so reserve your spot early!

When: Saturday, November 7, 2:00–3:30 PM
Where: Gratefuel Smoothies (inside Torch Yoga)
Includes: Samples, Q&A, and first access to take-home products