Flour and Grain Science Digital Course

A comprehensive self-paced digital course exploring the science of flour and grains as the foundational ingredient in all baking. Modules cover wheat kernel anatomy and milling processes, protein content and gluten network formation, ash content and extraction rate implications, starch gelatinization and retrogradation science, ancient and alternative grain properties including spelt, rye, einkorn, and kamut, flour blending strategies for achieving target performance characteristics, and storage and freshness management. Includes hands-on testing exercises for evaluating flour samples and a reference library of flour specifications by type and mill. Designed for head bakers, bakery owners sourcing ingredients, and serious home bakers who want to select and handle flour with the same precision and understanding that winemakers bring to grape selection, transforming their most basic ingredient from a commodity into a strategic choice.