Pastry Making with Wild Yeasts - SOLD OUT

Date Saturday August 13 from 10 am - 2 pm
Instructor Heike Meyer
Level Beginner to Advanced
Costs $145 per person - All materials, refreshments and tasting supper included
Location Brot Bakehouse School and Kitchen, 38 Meade Rd., Fairfax VT 05454

Baking with wild yeasts is fun - but where do you start? In this class we will look at the history, use and endless possibilities of baking with a natural starter culture the way it has been used for centuries and the way it is used today. By understand the assembly of microbial communities and their impact on baking, your home-baked baked goods will have amazing flavor, balanced nutrition and improved digestibility.

In this workshop we will explore

  • The alchemy of starter cultures in baking
  • Making both classic and modern Sourdough Pastries with sourdough
  • Understanding the use of wild and commercial yeast in baking
  • Exploring recipes for sourdough cakes
  • Sourdough discard recipes for home use (scones, biscuits, cookies and more)

We also learn about the history of baking with wild yeasts and how techniques have changes over the centuries. Our class will end with a sensory tasting of the baked goods we made in class and from the bakehouse.

Event Date
Cancellation Policy

Please be aware of our class & 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 - one week or less of the class date -  a full refund will be offered if we can refill your booking. Otherwise no refund can be issued, but we can offer a class credit; valid for 3 years.

  • No refund if cancelled less than 24 hours before class date.


COVID-19 Pandemic Safety Notes Summer 2022

This is an in-person class which will be mostly inside in a well-ventilated bakery and outside (tastings, breaks) - weather permitting.

As with all classes, we will place the safety and well-being of all attendees first. At this time we have the following steps in place to ensure everyone can have a safe and pleasant experience baking with us.

In addition to having a maximum number of 10 participants in the classes, and we want everybody to feel comfortable in class, so face coverings are optional. To protect yourself, your family and our shared human community from becoming infected with the virus we ask that you stay home if you are feeling sick or have any symptoms of COVID-19.

We will always follow the rules and guidelines of the Vermont Department of Health when holding our classes. This could mean travel restrictions for people arriving from out-of-state, or new quarantine requirements before class starts. We reserve the right to cancel any class should it be deemed necessary. In this case, a full refund will be given.