This workshop will explore traditional grains like Sonora White Wheat, Mexican June Corn, Barley, and Rye.

We will learn how these grains have been traditionally used and how you can incorporate them into your everyday baking. Altitude can play a significant role in baking and present challenges for home bakers.

This class will provide trusted resources for high-altitude baking and include a hands-on baking lab. Participants will make their very own sourdough starter to take home.

This class requires advance registration. 

Registration: Online registration is available to pay with a credit card.

Fee: $20

Deadline: Apr. 19

If you are an individual with a disability who is in need of an auxiliary aid or service, please contact Amber Benson-Lehmer by 04/11/24 at ambenson@nmsu.edu or 505-243-1386.

New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.