Activities: 1. Discussion of baking and milling history; ingredients and methods used in each. Context of localities and regions in shaping bread and milling traditions. Tasting of store bought bread and flour. 2. Demonstration of stone milling. Explanation with different grains and the flour spectrum (fine, medium, coarse) and extraction rates. Tour of BELLEGARDE's stone mill. 3. Introduction to the basic tools of baking (suitable for home use.) 4. Hand-mixing and baking with freshly stone-milled flour. In this class we will be baking: Multigrain Country Bread with Red Fife, Rye and Cornmeal Sweet Potato Baguette Durum Loaf with Local Honey Please note: no refunds will be given 72 hours before the class.