Whole Grain Sourdough featuring Farmer Mai Wheat
Take your sourdough baking to the next level by exploring the flavor and character of freshly milled, locally grown whole grains. In this hands-on workshop, Dan Ferreira of Bedstone Baking will guide you through baking with stone-milled wheat from Farmer Mai, featuring Sonora and Marquis wheat with an introduction to Abruzzi rye. We'll begin with a guided grain tasting, comparing each variety's flavor, baking qualities, and best uses before mixing, fermenting, and shaping your own whole grain sourdough dough to bake at home. Along the way, you'll learn how freshly milled flour behaves differently from commercial flour and how to successfully incorporate whole grains into your baking. In this workshop you'll: Taste and compare Sonora, Marquis, and Abruzzi rye grown by Farmer Mai Mix, ferment, and shape a whole grain sourdough loaf to bake at home Learn how to adapt white flour recipes for freshly milled whole grains Explore stone milling, grain selection, and the nutritional benefits of whole grains Build confidence baking naturally leavened bread with fresh-milled flour You'll take home: A shaped loaf of red wheat Marquis ready to bake and A portion of white wheat Sonora dough to work with at home either as a focaccia, rolls, or another loaf. Prerequisites Some bread baking experience is recommended. Previous sourdough experience and familiarity with baker's math are helpful but not required. What to Bring Please bring 2 containers to transport your dough! One bowl with a lid for the dough, and a lined banneton (or an additional bowl or colander lined with a tea towel) Cost: $165 New to sourdough? Start with our Sourdough Basics workshop before diving into fresh-milled whole grains. Please read our cancellation policy below