Join Mark Grant to learn the basics of home milling and baking with freshly ground whole wheat. We will discuss the different types of mills available for home use, sourcing whole grains, the benefits and drawbacks of using home-milled flours, and how to mill and crack grains. We will then put our noses to the grindstone and learn how to bake whole wheat bread, cakes, and cookies. Pair baked goods with homemade soup using produce from Mark’s garden.