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Sprouted Flour in Yeasted & Pastry Formulas: Melina Kelson (Kendall College)

July 29, 2017 @ 10:20 am – 12:00 pm
King Arthur Flour Baking School
Join Melina to learn how to use Super Sprout flour in a variety of yeasted and pastry applications. From hearth loaves to laminated doughs, sprouted wheat flour packs flavor and nutrients into each delicious bite. Students will understand the processes of flour substitution, and they will walk away with new techniques for beautiful baked goods. Most of all, it will be delicious!
Melina Kelson
Melina has been teaching Baking and Pastry Arts since 2005 at Kendall College in Chicago.
She is a Certified Bread Baker through the BBGA, a Certified Executive Pastry Chef and a Certified Sous Chef through the ACF, a Certified Master Baker through the RBA, in her 9th year on the Board of Directors of the Bread Bakers Guild of America.  She served on the Advisory Board of Growing Power, a not-for-profit that focuses on food security through sustainable agriculture, about which she feels so strongly that she converted all of her personal land to sustainable landscaping, growing the majority of her family’s food during the growing seasons. The keystone of this property is her production wood-fired oven from which she operates a micro-bakery, Bootleg Batard.