What better way to usher in fall than by learning how to bake your own bread? And there's no better place to do so than Brooklyn Bread Lab, where they're grinding fresh wheat flour using a 10,000-pound stone mill in an effort to get bread back to its roots as a hearty staple food — not a dangerous carb to be avoided. In the small ten-person class "Bread for Beginners," you'll learn from chef Adam Leonti how to hand-mix dough and bake a "country style" loaf while hearing a bit about the science of wheat, as well as how it's farmed and why it's not the enemy of a healthy diet.


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