Sourdough Bread Level Two - November 22, 2025

Building on the Sourdough Bread Level One workshop, this course dives into breads using alternative flours and grains.  Participants will learn how to start and maintain a rye starter, incorporate grain and flour combination additions, as well as explore alternative shaping, rising, and baking techniques. At the end of this workshop, you'll be equipped with the knowledge of how to experiment with various flour and grain additions, thereby adding to your bread repertoire.

The day will include:

• Making a rye starter
• Prepping grain and flour additions
• Sprouting grains for baking
• Lunch
• Alternative bread shaping techniques
  
• Baking shaped and risen bread
• Bread and wine tasting

At the end of the workshop, participants will take home their own rye starter, two loaves of freshly milled sourdough bread, and a bread basket for home baking.

Location: Bittersweet Farm, Weston, MO

Upon signing up, participants will receive an email with further details about the workshop, location, timeline, and preparation.  For questions regarding our workshops, please email us at chris@bittersweetfarmstead.com.