Do you want to learn the basics of 100% freshly milled whole wheat sourdough bread? Many folks have trouble digesting commercial bread here in the US, but are able to eat bread in other countries. Why might that be? Perhaps because American bakeries use poor quality wheat or it could be because commercial bakeries here never ferment their breads and use instant yeast instead. But handmade, fresh milled, sourdough takes a ton of work right? Nope - I've developed a simple method to make a wonderful naturally leavened, overnight-fermented, 100% whole wheat boule in about 15 minutes of active working time. No experience necessary. In this class, I come to you with everything we need. The grains, the mills, the steam oven, the starter, literally everything. The only thing you need to provide is a table and a power outlet! While it helps to do it in a private kitchen, I've actually done this class in a boardroom, and I've even set up bakes in a field with an extension cord. We'll bake two loaves that I prep the day before, then mill flour, mix and prepare your loaves. You get to keep the bread, and a starter, and as a bonus, we'll churn some fresh butter to go with the bread. Private classes are $500 for up to 4 people. Travel time applies if you are over a half hour away from Silverlake. Please contact me for more information.