Bread Baking: Wild Yeasts and Hand-Made Breads

Next class:  Sunday, April 2 from 10 am to 2 pm
Level: All levels
Location: Brot Bakehouse Schhol and Kitchen
Costs: $95 per Person - coffee, tea and tasting lunch included

sign up here

In this class we will cover the basics of natural bread baking with a sourdough culture while taking the nature and character of different whole grains into account. 

Baking with natural yeasts is not as difficult as one might think, but it requires some knowledge of how to work with them, including mixing technique, hydration and proper handling depending on the grain. This is a perfect class for everybody who wants to learn all about bread baking with natural starter cultures from beginner to forming the loaves. All levels welcome, from beginner to more advanced home baker.

We conclude with a tasting lunch, featuring different breads and dishes made from whole grains and every participant will go home with a wild sourdough culture to start her/his bread baking adventure at home.

Please email us if you have any questions - sign up on our class page 

The next class will be on April 2, 2017 at the Brotbakery in Fairfax, Vermont


Please be aware of our cancellation policy:

- Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given two weeks or more notice we are happy to offer a full refund.

- If we need to postpone or cancel a class either a full refund will be given, or you can use your payment as a credit towards any future class.

- If you need to cancel last minute - two weeks or less of the class date -  a full refund will be offered if we can refill your booking. Otherwise a 50% refund will be issued.

Event Date: 
Sunday, April 2, 2017 -
10:00am to 2:00pm