Lamination with Whole Grains: Jeff Yankellow (King Arthur Flour), Dawn Woodward (Evelyn’s Crackers)

When:
July 27, 2017 @ 2:20 pm – 5:00 pm
2017-07-27T14:20:00-07:00
2017-07-27T17:00:00-07:00
Where:
King Arthur Flour Classroom (KAF)

Learn by doing in this hands-on production workshop on whole grain enriched and laminated dough using only 100% whole grain flour. Participants will be guided through the preparation and make up of a variety of items that will be baked the following morning to serve to all attendees. Finished items will likely include plain and chocolate croissant, morning buns, seasonal fruit and savory brioche tarts, and more! Please note that the baking will be done the following morning; participation in the bakeoff will be optional.

Jeff Yankellow

Jeff manages Bakery Flour Sales for King Arthur Flour in the western region. He is currently Chairman of the Board of the Bread Bakers Guild of America. He was part of Team USA that captured gold in Paris at the Coupe du monde de la Boulangerie in 2005. He brings a wide array of experience that includes cooking, artisan baking, consulting, and teaching.

Dawn Woodward

Dawn and her husband co-own Evelyn’s Crackers, based in Ontario, Canada.  They come from the worlds of professional baking, restaurants, catering, home cooking, and teaching.  They believe in the local, organic and good-farming movements.  And by applying artisan bread traditions and using nutritionally rich heritage grains such as Red Fife wheat, spelt, rye, and buckwheat, they showcase this simple idea in an approachable way – with a cracker.  In 2008, named after their young daughter, Evelyn’s Crackers were born. In 2016, Dawn was the keynote speaker at the Grain Gathering.

Washington State University