Techniques for Flour-Milling Bakers

Name: Techniques for Flour-Milling Bakers
Start: 2026-03-28T15:00:00-04:00
End: 2026-03-28T16:30:00-04:00
Location: 4600 whale rock

Schedule

Sat Mar 28 2026 at 03:00 pm to 04:30 pm

UTC-04:00

Location

4600 whale rock | Richmond, VA

UPDATE: class is full! See April’s date (link is in ticket field) to snag your spot at the next class!
So you bought the mill…but using “FMF” isn’t as straightforward as a simple one for one ingredient swap.
Because freshly milled integral flour is different from both white flour, and store-bought wheat flour, there is a learning curve.
Since I’ve been doing this very thing exclusively for the last 11 years, I have a unique position as an “FMF sourdough expert”! I wasn’t doing it to become an expert, I did it to nourish my family the way I instinctively knew was best, learning by trial and error in most cases because when I started, there weren’t many resources to be had.
I’ll share my favorite techniques for FLUFFY sweet breads, tall, perfectly fermented crusty sourdough loaves, crisp & bubbly pizza crusts and English muffins. I’ll also share my favorite varieties for different breads, tortillas, pie crusts, pasta etc.
Real leavening is the key that unlocks the highest nutrient potential AND the best flavor of bread, and while many have recently been hooked on sourdough—there are enough differences with fresh flour that can leave even an experienced sourdough baker downright frustrated! Maybe you tried to convert your healthy white starter, and she flat refused to eat. I can help!
I will have a FRESH MILLED leaven (starter) for those who need one, some baked goods and a dough-mixing workshop to help you become a little more confident and enthusiastic about having SUCH a valuable asset in your kitchen!
Please RSVP with $30 by Venmo, by 3/20 if you intend to join us! Space is limited to 10, for parking space.