taste of heritage & Ancient grains
An Advanced Baking Course with Grain Story Bakery
How do heritage and ancient grains behave in a professional bakery?
What makes one variety different from another, and how can bakers bring out the best in each grain?
Grain Story Bakery invites experienced bakers to explore these questions in an intensive, hands-on course focused on working with heritage and ancient grains. Known for using exclusively heritage and ancient grains dating to before the 1880s, Grain Story Bakery will share the techniques, knowledge, and practical experience behind its approach to baking with these distinctive grains.
All baking will be done with 100% freshly stone-milled whole grain flour, using the same grains featured in the bakery's own production.
TUITION:
$1,500 per week-long session, including:
Bread for breakfast
A light lunch featuring grains prepared in different ways
A binder with recipes and lecture notes
Bread and pastries to take home
COURSE SESSIONS:
January 11-15
January 18-22
January 25-29
February 1-5
This course is offered independently by Grain Story Bakery, a member of CGA. All inquiries, applications, payments should be directed to Grain Story Bakery, grainstorybakery@gmail.com
What You'll Learn
This advanced course combines lectures, demonstrations, and hands-on practice. Topics include:
*Tasting and understanding the flavor characteristics of different grains
*Testing new harvests and grain varieties in a bakery setting
*Understanding the importance of grain genetics
*Developing products that highlight the qualities of different grains
*The connections between farming, milling, and baking
*Preparing grain porridges and scalds
*Nixtamalization
*Troubleshooting sourdough starters and managing acidity in fermentation
*Working with the Total Dough Formula
*Additional techniques and considerations for baking with stone-milled heritage and ancient grains
What You'll Make
Students will work with a range of grains and baking applications, including:
Test bakes exploring the grains used throughout the course
Sourdough breads such as pain au levain, baguettes, pain de mie, and single-variety grain breads
Sourdough brioche
An introduction to Swedish viennoiserie
A significant part of the course will involve students working together to develop and bake several breads independently, applying what they've learned.
Students are also welcome to bring their own organic flour or grain (which can be milled on site) for testing and practical application. This is an opportunity to explore how a particular grain performs and tastes using the techniques covered in class.
Who Should Attend
This is an advanced course designed for experienced professional bakers.
Previous work experience is highly recommended, along with a good understanding of the fundamentals of bread and viennoiserie baking.
Applicants should be prepared to describe their current bakery experience and demonstrate their familiarity with these fundamentals when expressing interest.
To express interest and receive information about upcoming class dates, email Joe Kim at: grainstorybakery@gmail.com
Classes are filled on a first-come, first-served basis. Full payment of $1,500 is required to secure a place. Each class requires at least two applicants to proceed. If there are insufficient applicants, the class may be canceled.
Cancellation Policy: Cancellations made more than seven days before the class date are eligible for a refund. Cancellations within seven days of the class are nonrefundable. Waitlisted applicants will be notified as soon as a place becomes available.
Stay Connected: Follow @grainstory_bakery on Instagram for class announcements and updates.
How to Apply
PLEASE NOTE: This course is offered independently by Grain Story Bakery, a member of Common Grain Alliance.
Course inquiries, applications, and payments must be directed to Grain Story Bakery, grainstorybakery@gmail.com.