Join longtime baker Lisa for an introduction to some of her favorite local flours. She'll walk you through flour attributes, from types of wheat to extraction levels, protein and ash content. Using Edison All-Purpose Flour from Skagit County’s own Cairnspring Mills, she’ll bake up Cheesy Drop Biscuits and Buttermilk Currant Scones. Explore different formulas and techniques for creating mouthwatering baked goods, and learn how flour can play a major role in the final product.
Vegetarian with dairy, eggs and gluten.
About the instructor: Lisa has loved the kitchen for as long as she can remember. While she has experience teaching regular school subjects to kindergartners through sixth graders, as well as cooking and baking professionally, Lisa finds real delight helping people of all ages connect to food. Through her business, The Tiny Kitchen, Lisa works to empower cooks young and old to use great ingredients and transform those ingredients into meals for the whole family. Lisa is a member of the Bread Bakers Guild of America.
This is a demonstration class offered live via the Zoom app. Class details and recipes will be sent before class; after class we’ll share a recorded version. One spot in class is good for one kitchen. Online classes are nonrefundable.
Wednesday, March 31, 12:00 - 1:00 pmRegister for class