Join us for a hands-on workshop, where Keith Goyden will guide you through the nuances of naturally leavened bread baking with ancient grains, namely, Indian Dwarf Wheat (Paighambari) and Finger Millet (Ragi/Madua).

Whether you're a curious beginner or an experienced baker, you’ll surely walk away with a richer understanding of bread-baking.

At the end of the session, take home a loaf that you'd have crafted yourself and a bag full of material you'll need to get started on your next!

On: 10 March, 2024
Time: 2.00 PM to 5.30 PM