100% Whole Wheat Sourdough Bread

I love the flavor of 100% freshly milled, whole wheat bread, with nothing taken out and nothing but salt and water added in. I'll take you step by step through my regular weekly bread baking routine, from selecting and blending grains, milling the grains, using and feeding the starter, mixing the dough, shaping, slashing and baking (and of course, eating). This is a hands-on class, though we will bake a couple loaves that I prepped the day before. We will sample the bread with butter we churn in class.

You will go home with:

• The dough you made in class to bake later
• Some of my own wild yeast starter that has been going for 45 years.
• 500g of freshly milled bread flour to bake your next loaf or feed your starter with

It doesn't matter if you have a mill or not, you'll learn a lot about bread baking in this class that you can apply to your own baking. The purpose of this class is to give you a complete overview and the tools, knowledge, confidence, and most of all, the inspiration to keep baking bread.

WHAT TO BRING:

1. A mixing bowl. You can make your dough in and take it home in the same bowl. I am happy to provide a bag to take your dough home in, but let's save the planet!

2. A starter container. You will take home starter in a plastic disposable ramekin. But if you have a pint or quart jar to keep your starter in, why not skip the single use plastic?

3. An apron. Flour will be flying around.

4. For fun if you want to bring your favorite jam or cheese or whatnot to eat with the fresh bread.

Note: All four items above are optional. I've got you covered 100% if you forget any or all of the above!