Sourdough Basics & Whole Grains

There’s something about watching someone pull their first loaf out of the oven. It’s a little bit of pride, a little bit of disbelief, and almost always a “wait, I made that?”

This Saturday, November 7, I’m teaching a small, hands-on Sourdough Basics & Whole Grains workshop in Four Corners from 10am to 12pm. We’ll cover the whole rhythm of sourdough: caring for and feeding a starter, fermentation schedules, and shaping and scoring. We’ll also spend time with the grains themselves. Every bag of flour I bake with is grown here in Montana, and I want to share why that matters. Choosing local, regenerative grains keeps money with the farmers and mills down the road, supports the soil, and gives the bread a depth of flavor you can taste. The primary flours we’ll be using are from Living Sky Grains.

You’ll go home with a jar of starter, a banneton, a lame and razor, dough to bake in your own kitchen, and a guide full of instructions, recipes and resources. I’m also around afterward for questions, because the real learning usually starts on your second or third loaf.

The class is capped at 10 people so everyone gets their hands in the dough. It’s $95, and sliding-scale spots are available. Just text me at (406) 344-8430, no explanation needed.

Registration is open on Hotplate and closes at 12pm on Friday. Scan the QR code on the first slide or use the link in my bio.