cooking lessons

cooking lessons

because the ingredients, especially flour are unique since I am farmer so my cereals, my soil because the wheat remains blond while cooking.
moreover it is very rare that in the same place there is the mill and the processing laboratory next to it. the trainer uses leaven, which gives off incomparable aromas, a preservation and digestion unequaled to this day.
As I am French and the bread is part of the culture, do not forget it will be led to the baguette ....

Itinerary
This is a typical itinerary for this product

Stop At: Moulin a farine d'Entrevaux, 04320 Entrevaux France

I will explain to them the peculiarity of the old varieties that I use, the cleaning, the ventilation of the grain, the crushing with the millstone, the flour which they will use and the leaven which will be used

Duration: 20 minutes