Marcia Dowdy

Learn to bake naturally leavened, slowly fermented bread using freshly milled whole grains.

Sourdough. I call it ‘real bread’.

In this class you will learn the art and skill of creating a loaf of sourdough bread from start to finish.

This includes how to use and maintain a starter, mixing and shaping the dough, and baking techniques to achieve a hearty hearth loaf.

We will also make starter ‘discard’ crumpets and ‘discard’ blender multigrain waffles.

You will begin a loaf of bread to take home and bake the next day.

Charcuterie with freshly baked whole wheat and cranberry pecan sourdough bread will be served for lunch so come with an appetite and ready for a fun time together!

Bring a pint size jar to take home some starter. I will also have some jars and a few supplies for sale.

Freshly milled grains are at the heart and soul of all the breads we bake at Gathered Grains.

In this class you will learn the craft and techniques of baking hearth country bread using whole grains. This includes milling the grain, mixing, kneading, shaping, and baking the dough.

Not only will you make bread but also pizza, focaccia and fougasse.

The skills taught in this class will prepare you for the next step, sourdough bread!

Come ready to learn the timeless art of baking bread and bring your appetite!

Freshly milled grains are at the heart and soul of all the breads we bake at Gathered Grains.

In this class you will learn the craft and techniques of baking yummy dinner rolls using whole grains. This includes milling the grain, mixing, kneading, shaping, and baking the dough. But lets add a little cinnamon and brown sugar and make some cinnamon rolls too!

Come ready to learn the timeless art of baking bread and rolls and bring your appetite!

There is a world of grains to explore, but some of the most unique and amazing ones have been around for hundreds, even thousands of years. These are the ancient grains. Kamut, spelt, einkorn to name a few. This class will highlight these special grains in sourdough breads, sweets and desserts, and breakfast specialties. Learn how to incorporate these flavorful and highly nutritious grains into your favorite recipes in place of flavorless, all purpose white flour.