Expand your baking horizon by learning to craft tasty whole grain breads using soakers and pre-ferments to coax the most flavor and nutrition from the grain. Students will create whole grain wheat and rye breads, some supplemented by seeds and grains for extra texture, flavor, and health. The focus of at least one recipe will be how to bake with sprouted grain flour -- a naturally sweet, nutritious, and easily digestible alternative to standard whole grain flour. Breads will be baked in North House's harbor side wood-fired oven and the teaching kitchen ovens. Information will be included about creating a hearth oven baking experience in your own home oven. Participants will go home with bread, recipes, one wild yeast culture, and the knowledge to bake these breads with confidence. Open to beginning and intermediate bakers, this course requires the ability to stand for periods of time, to knead dough by hand, and to walk to and from the teaching kitchen and the outdoor wood-fired oven.

You will need the following tools for this class:

2 cloth or paper bags to take your bread home in **IMPORTANT** a bag lunch. The Oven and the Bread are in charge of our day. There is no guarantee there will be time to go out and get lunch. There won't be a formal dinner break, but you are welcome to snack as you need. Students are welcome to bring a bag dinner or snack for the evening session scheduled from 5-9 pm.

one quart-size container with lid, if you want to take sourdough home bench knife/scaper electronic kitchen scale camera apron small coiled or wicker baskets (without handles) any favorite bread baking tool you would like to use during class.