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Discover the unique flavors and baking techniques behind three remarkable ancient grains: einkorn, rye, and buckwheat. In this hands-on sourdough class, we explore how each grain behaves in fermentation, how it affects dough structure, and the distinct flavors it brings to bread.

You’ll mix and shape dough, learn practical techniques for working with these grains, and taste breads that highlight their individual character—from the soft, buttery notes of einkorn to the earthy depth of rye and the nutty flavor of buckwheat.

The workshop also covers starter troubleshooting and maintenance, helping you recognize signs of a healthy culture and diagnose common issues such as sluggish fermentation, excessive acidity, or weak rise. We’ll discuss feeding schedules, flour choices, and environmental factors that affect starter performance.

Perfect for sourdough bakers who want to expand their skills and explore the rich diversity of ancient grains.

Please confirm your availability before booking. Cancellations made within 48 hours of the class are non-refundable.

Click here to register.