Dive into the craft of making nutrient-dense breads using plant flours like buckwheat, sorghum, millet, spelt and rice combined with sourdough fermentation techniques. This hands-on online workshop teaches you the basics of how to work with ancient and alternative grains, while also using a sourdough starter to enhance digestibility and improve flavor.
You'll learn essential grain properties, proper hydration ratios, mixing guidance, fermentation timing, and starter feeding routines for maintaining a healthy culture.
We'll cover troubleshooting techniques for successful ancient grain breads and explore how sourdough's natural fermentation works in bread baking. Working with nutritious grains and grain alternatives makes bread easier to digest while developing complex, tangy flavors.
Gluten-Free Starter Available: You can order a rice or buckwheat/sorghum/millet sourdough starter culture from us prior to class
Perfect for: Home bakers seeking wheat alternatives, those interested in traditional fermentation, and anyone wanting to incorporate more nutritious whole grains into their bread baking.
Includes: Live demonstration, recipe handout, sourdough feeding and maintenance demo and a Q & A to answer your questions.
No prior sourdough experience required but some bread baking experience is helpful to get the most out of this class.
This class is taught by Certified Bread Sommelier Heike Meyer, owner of Brot Bakehouse School and Kitchen in Vermont and. Bio and more.
Please read more about us and upcoming workshops on our website www.brotbakery.com
