Wheat varieties are available in all colors, shapes and sizes these days. Before we deconstruct them and turn these flours into 'streams', let's see what we've got. They may be best left whole. Dave will demo how he mixes, ferments, shapes and bakes doughs made from freshly-milled whole grain flours. He'll discuss all aspects of the Miller's Bake House process from working with growers to on-site milling and the many connections we can make as bakers.