This class will be taught by national leaders in the fields of baking and milling. Maurizio and Graison will discuss their multi-year journeys working directly with farmers, bloggers, bakers, chefs, and mills. Graison has been at the forefront of national discussions about freshly milled whole grains in bakeries and restaurants. Maurizio, and his award-winning blog The Perfect Loaf, are consistently recognized as one of the best resources for new and aspiring bakers alike. This class will demonstrate the incredible new doors of flavor, texture, health, and possibilities that fresh flour will open in your home, your bakery, or your restaurant. We will be baking: 1. Ciabatta Bread, also to use as a pizza dough. ( 2. Einkorn Pasta. 3. Sfencioni (Sicilian Pizza) 4. Country Bread (Hard Red, Hard White, Rye) 5. Baguette dough heirloom cornmeal 6. All-butter Sonora Pie Dough. 7. Bambolini Please note: no refunds will be given 72 hours before the class.