Take your sourdough baking to the next level by using freshly milled, locally grown, whole wheat flour. We will learn about differences between wheat varieties, how to mix them, and how to naturally ferment them with sourdough. We'll explore converting white (refined) flour recipes to whole grain, stone milling vs. industrial milling, and the nutritional benefits of locally grown freshly milled flour. We'll get hands-on measuring, mixing, and shaping whole grain doughs. Each student will take home a class-made dough to continue nurturing, proofing, and baking in their own oven the next day.

Dan Ferreira is the founder and baker at Bedstone Baking in Novato. When he’s not baking for the weekly farmers markets, you can find Dan sourcing grains from local farms, playing chamber music with friends, or at home tending to his growing collection of apple trees.

All students will receive a 10% discount on post-workshop purchases in our store. The minimum age for our workshops is 14 years old.

All Workshop Sales are final. Reschedule requests require 5 days advanced notice. Review our complete Cancellation Policy here.