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Sprouted Grains

Tuesday, March 3  1:15 PM - 1:50 PM
Ingredients 2


According to author, baker, and educator Peter Reinhart, sprouted whole grain flours represent the next big frontier in baking.  Not only are they the most nutritious version of whole grains but, more importantly, the sprouting process releases the maximum flavor from the flour and produces amazingly delicous products (or, as Reinhart says, sprouting helps fulfill what he calls the Baker's Mission: "To evoke the full potential of flavor trapped in the grain").

In this presentation he will offer tastes of two products:  100% sprouted whole wheat bread and 100% sprouted corn bread, and explain the principles behind sprouted grain, how it is produced and milled, and the opportunities that lie ahead for bakers and producers.


Peter Reinhart, Johnson & Wales University

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 |
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