In an effort to be "healthier", I want to bake using recipes that include whole grains. If I can only pick one class, as a novice, am I better off trying to adapt your class on Artisan breads, or will I also be able to get the basic understanding of bread baking chemistry from this class on Ancient grains too. I'm not planning to sprout grains--I want to use spelt, whole wheat and other easier to purchase grains. Thanks!!