Bread and Butter

You'll hear about the Willamette Seed and Grain initiative, and Green Willow Farm's journey from conventional farm to certified organic farm growing food for people in Oregon. Learn how to use 100% certified organic, locally grown, locally milled, whole wheat flours in your recipes. What's the difference between all-purpose flour, pastry flour, and bread flour? When to use which flour? How does wheat variety affect finished baked good quality? How should you store flour in the kitchen? You'll learn all this and more, and you'll get recipes for bread, scones, pancakes and more. You'll also participate in making butter from Kookoolan Farms fresh raw cream. You'll hear MaryAnn's story of her family farm's efforts to become certified organic and to grow organic grains in the Willamette Valley.

Your class fee includes fresh-baked bread and raw milk butter to eat during the class, a bag of organic pastry flour, a bag of organic bread flour, and a $10 coupon good toward the purchase of anything we sell; Kookoolan Farms carries the Northwest's largest and most complete selection of supplies, ingredients and equipment for the home cheesemaker. Our classes have received national press recognition from Food and Wine Magazine, USA Today, Sunset Magazine, and Culture Magazine, plus recognition from Portland Monthly, edible Portland, the Oregonian's FoodDay, and Willamette Week, among others.

Fee: $45 per person