This Grain Gathering (GG) 2016 workshop aimed to demystify the technique and formulation involved in creating whole-grain pastries that showcase the grain and stand out on their own.
It was taught jointly by Jeff Yankellow (who was a member of Bread Bakers Guild Team USA 2005, which won a gold medal at the Coupe du Monde de la Boulangerie,) and Jonathan Bethony (who until recently was baker-in-residence at The Bread Lab).