Come take a journey with us back through time – to the Neolithic era – to learn about the ancient wonders of this unhybridized, never-been-touched grain.
Throughout my previous blog post I reiterated the differences between this ancient wheat variety and our modern sources. Big changes – especially over the last 100 years – have led to maldigestion and gluten sensitivities in most people. However, baking it using traditional sourdough methods can unlock nutrients and yield an even more gut-friendly grain.
A couple of passionate Einkorn bakers, as well as Laura from At Home With Wellness (the host) and myself will take you through time, showing you hands-on how to make this delicious bread. If your interested and already versed on the baking technique, you can now stay for another series on baking Einkorn bagels, boule and pizza!
Classes do fill up so sign up today!
Lauren is a Master Nutrition Therapist (MNT) with a passion for health, wellness and real, whole foods. Join in on one of her life-changing RESTART® classes! In the meantime, get to know a little bit about her
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