If you’ve been introduced to the notion of soaking and sprouting your grains and nuts, it can be pretty intimidating to begin applying these skills in your kitchen. If you haven’t been introduced to this traditional cooking method, you may be interested to join us and learn about how the gluten and glycemic index is altered and more nutrition becomes available to us in our baked goods. Together we will learn the ins and outs of basic soaking and sprouting. Proper preparation of foods can be just as quick, and fold as seamlessly into your daily routine, as opening up that bag of flour! We will be baking and tasting a different recipe each time.
I really enjoyed this laid-back and informative workshop. It was a great introduction to soaking and sprouting, and now that these methods have been "demystified" for me I am excited to incorporate them into my kitchen routine. Thanks!