Bread-Baking 101: Whole Grains, Sprouted Grains & Alternative Grains | Community Teaching Kitchen, City Market, Onion River Co-op (Burlington South End) | Food & Drink | Seven Days | Vermont's Independent Voice

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Food & Drink

Bread-Baking 101: Whole Grains, Sprouted Grains & Alternative Grains

When: Wed., May 16, 5:30-7:30 p.m. 2018

What is gluten? How does it affect bread-baking? Brotbakery's Heike Meyer tackles these and other questions.

Price: $5-10.