What this course offers:

-Hands-on guidance from a longtime professional bread baker and former Director of Bread for Tartine Bakery in San Francisco

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- Recipes and instruction for sourdough country bread, whole-grain sourdough pan loaf (sliced bread), and fresh- fruit galette (dough from scratch)

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-Two night stay in the beautiful farmhouse at Green Valley Farm in Sebastopol

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-Food and refreshments Friday night, all day Saturday (farm dinner Saturday night) and Sunday morning

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-Sourdough starter with feeding instructions

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-Discussion of how to integrate two ways of thinking about bread, informational (time and temperature) and observational/intuitive

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-Booklet with recipes, history and text related to sourdough bread and grain farming

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-Basic introduction to baker’s math, how to write and adjust your own recipes and formulas

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-How to use a tabletop stonemill

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-How to incorporate fresh-milled whole grain

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-Guidance about different types of heirloom, landrace, and ancient grains

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-Farm walk with a grain farmer, discussion about farming and regenerative agriculture

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-Unlimited Q&A and discussion over breakfast, lunch and dinner.

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Arrive 4 pm, Friday Sept.1, Sendoff at 12 pm, Sunday September 3.

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Please reach out with any questions or comments. I love to hear from you.