Wholegrain Pastry
Explore the unique textures and flavors of stoneground whole grains as the star ingredient in your pastry bakes.
Propietaria de Evergreen Butcher + Baker, Atlanta, EE.UU.
Course Content
Course Content
2 - Introduction to Wholegrain Pastry
3 - Apple Turnover with Whole Wheat Pie Dough
Free
4 - Kouign Amann with Spelt Puff Pastry
5 - Rye hazelnut shortbread
6 - Chewy Emmer Cake
7 - Einkorn Brioche
8 - Butterscotch Millet Cookies
9 - Buckwheat Flaxseed Cookie
About this Course
Gain the confidence to incorporate whole grains into your baking
Did you know that you can incorporate healthy whole grains into your pastries without sacrificing levity and texture? Discover how whole grains can bring moreish textures, complex flavors and increased nutritional value to your cookies, cakes and pastries.
With Emma Schacke of Evergreen Butcher + Baker, Atlanta, USA, you will gain the knowledge and confidence to incorporate whole grains into your baking routine, creating healthier and more flavorful products without sacrificing texture and levity, whether you’re baking at home or in a professional kitchen.
At the end of this course you will:
- Understand the benefits of utilizing whole grains and the importance of sourcing quality grains.
- Know how to incorporate a range of stone ground whole grains into your pastry products.
- Learn how to choose different whole grains based on desired texture and flavor.
What's included?
- 1h 20 mins HD video
- 7 recipes
- 30 lessons
- 7 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Owner, Evergreen Butcher + Baker, Atlanta, USA
Crafter of accessible and unpretentious products, with each ingredient thoughtfully chosen, sourced as locally as possible, and grown sustainably and responsibly.
Explore the world of Wholegrain Pastry
What you'll learn
Make a versatile Whole Wheat Pie Dough and use it to create wholesome Apple Turnovers.
Discover the tips you need to make a dependable Puff Pastry with Spelt. Layer it with sugar, and bake it into a classic Kouign Amann with a crisp caramelized crust and a soft interior.
Bring toasted flavors and substantial texture to your Rye and Hazelnut Shortbread with this simple, yet delicious creation.
Bake a traditional Dutch Emmer Cake using Emma’s family recipe. This versatile cake can incorporate various fruits for a rustic cake with a chewy texture.
Create a super buttery and soft Einkorn Brioche, perfect for toast with butter and jam.
Master moreish Butterscotch Millet Cookies. Add brown butter for a deep rich flavor, and pair with rye flour and brown sugar for a chewy interior.
Use the reverse creaming method to make surprisingly tender Buckwheat Flax Cookies with a super delicate crumbly texture.
In addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.
The techniques you will learn are:
- Make flaky whole wheat pie dough
- Laminate spelt puff pastry
- Shape Kouign Amann
- Reverse creaming method
- Learn to brown butter
- Shape a brioche loaf
- Make a poolish starter
What our students say
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Earn your Certificate
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Frequently Asked Questions
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Ratings and Reviews
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andefrayser
Very informative Class
I liked seeing ways that whole grains could be integrated into pastries successfully. I learned a lot about the different characteristics of the different grains and I am looking forward to trying several of these recipes and using this information to develop some of my own.
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Very informative Class
I liked seeing ways that whole grains could be integrated into pastries successfully. I learned a lot about the different characteristics of the different grains and I am looking forward to trying several of these recipes and using this information to develop some of my own.