Curious about baking with more whole grain flour and exploring other types of grains and flours? Want a better understanding of how flour and grain influences dough characteristics and product quality?

Join food scientists at Oregon State University’s Food Innovation Center and the Wheat Marketing Center for an immersive workshop designed for enthusiastic hobbyists, home bakers, and professionals seeking a deeper scientific understanding of grains, flour, and baking. This workshop will be held at Oregon State University’s Food Innovation Center and the Wheat Marketing Center both located in Portland’s Pearl District.

The bulk of the course will be dedicated to hands-on baking using various types of grains and flour to evaluate their impact on hydration, appearance, texture, and flavor. We will cover an overview of grains and cereal chemistry for bakers, explore how different flours behave within the same recipe, explore different types of preferments, and practice baking by feel in addition to formulating with baker’s percentages. Together we will be baking and tasting artisan sourdough, breads using different types of whole grains & inclusions, whole grain sandwich bread, focaccia, and pizza.

Light morning snacks and lunch will be provided both days. Lastly we will finish the workshop on the second day with a pizza dinner that we prepare together as a group from 5:00 PM - 7:30 PM.

Space is limited to only 20 people.