Ancient grains & whole grains

In this workshop, which is a companion to our artisan baking workshop, we will show you how to make outstanding sourdough bread from freshly-milled whole grain wheat, rye, spelt and KAMUT® khorasan wheat.  We’ll teach you our techniques for mixing, kneading, shaping and baking bread, and how to get the same results in your home oven.  We’ll make whole-grain pizzas for lunch in the brick oven.

Each participant will mix three different doughs using our sourdough starter and freshly stone-milled flour.  After a period of fermentation, you will shape them into six loaves of bread.  While we wait for them to rise, we will prepare the pizza lunch and delve deeper into selected topics with a slideshow, discussion, and baking demonstration in our home oven.  At the end of the class, we will bake all the loaves in the brick oven.  You will take home your loaves and a piece of sourdough starter, as well as the recipes and instructions on how to care for your starter.  Our freshly-milled whole grain flours will be available for sale.

This workshop is usually offered on a Sunday and runs 10 am to 4 pm.

Register for a workshop.

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