Building Blocks: Baking with Whole Grains

October 27 | 5-6 PM ET

Explore the foundations of whole grain baking in this informative one-hour webinar led by baker, artist, and educator Kathryn Phelan. Whole grain baking presents unique challenges and opportunities for professional bakers, and Katie will break down the science and techniques for a successful and consistent bake. 

The class begins with a look at the rising popularity of whole grain breads and why whole grains matter—both for nutrition and for flavor. You’ll learn the differences between whole grain, high-extraction, and refined flours, and examine how grain choice impacts dough rheology, process, and the qualities of the final product. Topics include:  

• Hydration, mixing, and fermentation strategies for whole grain doughs to achieve the type of bread you're looking to bake 

• How to read grain variances through test bakes, and how to translate the information into practice 

• Adjusting proofing and baking times 

• How whole grains influence flavor, texture, and crumb 

• Understanding how levels of glutenin vs gliadin proteins will influence the outcome of your dough 

You’ll leave with fresh techniques and new ways to bring out the best in whole grains. Whether you’re already working with whole grain formulas or just getting started, this session will sharpen your skills and expand your approach. 

This session is part of the Guild’s Building Blocks series and is free for Guild members. 

About the Instructor:

Katie Phelan is a baker, illustrator and educator with two decades of experience in the culinary world.  For the past 8 years, her focus has been centered on naturally leavened breads and grain varieties, and is passionate about supporting small farmers and local grain economies through research and education.  Her current home base is in Vermont, working at Elmore Mountain Bread.   

www.kathrynphelan.com