Sourdough Baking with Alternative Grains: Buckwheat, Millet, Sorghum & Co.

Are you eating a gluten-free diet but want to stay away from unnecessary starches, filler and additives? Are you interested in baking with alternative and pseudo-grains and want to learn more about those ingredients and how to use them in everyday-baking? Perhaps you are a beginning or advanced sourdough baker and want to enhance your knowledge and skills? Are you a curious baker and like to explore more? If yes: This is the perfect class for you.

Join us for a fun and informative summer class in the beautiful countryside setting of northern Vermont and return home with a new understanding of under-appreciated grains, pulses and pseudo-grains like millet, sorghum, buckwheat, chickpeas, chestnuts and more. Expanding the craft of artisan bread making to these grains will enhance your skills and repertoire of bread and pastry making.

There will be plenty of time for discussions and a Q&A at the end of the class, and every baker will go home with their own rice starter culture to continue the bread baking adventure at home.

***This is a class about gluten-free grain baking and we will be working with different pseudo-grains, pulses, nuts and seeds. **Please note** : The space, food and equipment in the bakery is not certified for ANY food allergies (including gluten intolerance and celiac disease), and other serious allergies due to cross-contamination in the bakery. Nuts, seeds, wheat, soy as well as dairy and other allergens are regularly used in the bakehouse and may be used in the class. Please contact us with any questions or concerns***