We are excited to announce this two-day immersive, hands-on workshop focusing on all things sourdough bread with fresh, stone milled flour, led by Grace Garay of Nomad Bakehouse.

Over the course of two days you will hand craft a variety of breads like crusty hearth style loaves, whole grain porridge breads, focaccia and more as well as dip your toes into some pastry recipes like simple cakes and cookies. You’ll work with a variety of fresh flours from Carolina Ground to truly experience the approachability and versatility of stone-milled flour. 

In between a whirlwind of bread production we’ll cover a range of topics like starter cultivation and maintenance and deep dive into the bread making process from mixing, to bulk fermentation, shaping and baking. During the lecture portion of the class we’ll also cover the basic topics necessary for successful bread baking like baker’s math, desired dough temperature with an intro into the properties that make up gluten and its role in baking. Along with plenty of fresh baked bread, you’ll leave with a new set of bread making skills, all the formulas used in class and a new community of like-minded bread friends. 

Many of the topics covered in class will be best understood by those with at least some sourdough bread baking and dough handling experience, but this class is built with the beginner in mind and so it is fully open to all interested in a deep learning experience! Both days will offer ample opportunity for Q&A.