Over the past ten years, we have learned much about baking our own naturally leavened breads using whole wheat and natural yeast (not commercial yeast). The focus of this hands-on workshop is to teach the basics of making breads and maintaining a natural yeast starter. You’ll gain practical experience as we actually mix the ingredients, knead, prepare and bake a variety of naturally leavened whole wheat breads. Each student will take home a sourdough starter, a hearth loaf of regular sourdough bread, a loaf of cinnamon raisin sourdough, pita breads and pizza with sourdough crust.
This class also includes a visit to our 1700’s restored gristmill (circa 1760) where you will watch our water-powered stone mill grind wheat berries into flour.
This class is from 9 a.m – 5 p.m.