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UID:121@wakelyns.co.uk
DTSTART:20220709T090000Z
DTEND:20220709T160000Z
DTSTAMP:20220618T070830Z
URL:https://wakelyns.co.uk/events/walk-talk-wheat-n-bake/
SUMMARY:Wheat\, Walk\, Talk 'n' Bake
DESCRIPTION:We can't wait to welcome our friends\, farmer Helen Holmes\, se
 en below\, and plant breeder\, Nick Fradgley\, to the Wakelyns Agroforestr
 y alleys and to our bakery again this year for\, Wheat\, Walk\, Talk 'n' B
 ake.\n\n\n\nThe course will start at 9am\, finishing around 5pm. Ticket co
 st includes morning elevenses\, lunch and refreshments throughout the day\
 , as well as taking home the wholegrain YQ tin loaf that you bake and all 
 this - seeing\, milling\, tasting\, walking\, talking and learning\n\n 	ab
 out Wakelyns Organic Agroforestry and the climate resilient YQ and Q popul
 ations wheats developed here\, with a walk to the crop alleys to see the w
 heat growing\n 	about other grains growing at Wakelyns this year - Fred Pr
 ice's   alley of his research into creating another population wheat\, i
 nspired by the YQ\, using heritage grains\; Nick's Alley of Wonder Year 2 
 that he will tell you more about on the day\n 	how to bake a sourdough and
  wholegrain YQ population wheat tin loaf\; maintaining your sourdough star
 ter\; what the whole grain contains and why we should be eating and baking
  with them more\; the difference between roller and stone milling\n 	how t
 o sow\, grow\, harvest and look after your own\, diverse grains\n 	about r
 egional grain networks\, the work they are doing to work towards a more ju
 st and resilient food system\, and the grain network nearest to you\n\n\n\
 nWe’ll start in the bakery\, mixing freshly milled wholegrain YQ populat
 ion wheat sourdough bread dough with Henrietta and Maisie. They will expla
 in the milling process – the difference between roller milling and stone
  milling - and why they love using wholegrain flours in their bakery. We
 ’ll understand the goodness and nutrition contained in the bran and germ
 \, which are stripped from the grain to produce starchy white flour made f
 rom the central endosperm. We’ll also learn about the process of sourdou
 gh\, the numerous benefits such as flavour and health\, and each guest wil
 l take home some sourdough starter as well as your own wholegrain YQ tin l
 oaf.\n\nWe’ll then move onto a tour of the Wakelyns alleyways with Henri
 etta\, Maisie\, Helen and Nick\, outlining how diverse grains such as popu
 lations\, ancient varieties and everything from ryes to spelts can be grow
 n even on a small scale for home consumption.\n\nFrom sowing\, looking aft
 er and harvesting your grain\, preparing the starter to mixing\, shaping a
 nd baking the loaves\, after the class you’ll feel equipped with the inf
 ormation you need to continue growing grains and sourcing grains and flour
  and baking bread at home. We’ll also discuss the importance\, joy and d
 eliciousness of using local grown grain from a local grain network and our
  role as farmers\, bakers and bread consumers in the transition to a regen
 erative farming future\, supporting agroecological farms\, soil health and
  human health.\n\nWe’re looking forward to sharing a communal day of lea
 rning\, milling\, baking\, and breaking bread together!\n\nThis course is 
 for everyone from those who’ve never baked before to those who are profe
 ssional bakers\, to those who’ve never grown grain before to those who a
 re experienced farmers who might want to learn about growing more climate-
 resilient\, low input cereals.\n\n\n\n&nbsp\;
LOCATION:Wakelyns Bakery\, Wakelyns\, Fressingfield\, United Kingdom
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Wakelyns\, Fressingfield\, 
 United Kingdom;X-APPLE-RADIUS=100;X-TITLE=Wakelyns Bakery:geo:0,0
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