Learn to craft whole rye, spelt and kamut breads in the desem tradition using a live sourdough culture and a wood-fired brick oven. Baking with these three grains produces exquisite breads which are free of any added wheat, an advantage for those with wheat intolerances. A thorough understanding of baking with sourdoughs as well as milling grain and grain's nutritional qualities will be covered. Previous bread baking experience is recommended.