Working with Irish Wholemeal Flour

Working with Irish Wholemeal Flour

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Working with Irish Grains

This workshop is geared toward home sourdough bakers that have already been working with sourdough and are looking to bake bread that is higher in nutritional value while utilizing what is grown in Ireland. We also welcome  ambitious sourdough newbies! 

4 hour in-person workshop at River Run

Price includes:

  • Tea, coffee, a light plant based homemade lunch including, fresh baked sourdough breads,  cultured plant based cheeses and an array of other fermented food and drinks 
  • A printed copy of the recipes and processes outlined in the workshop
  • A portion of our vigorous starter culture to take home 

What you’ll learn:

  • The techniques and processes for 3 distinct  Irish loaves, including a rye loaf, a stout wholemeal loaf and a 100% spelt loaf
  • Some of the associated health benefits of using wholemeal flours
  • How to incorporate these breads in to your baking practice 
  • The importance of supporting our local grain economy 

What you should bring:

  • An apron
  • one tea towel, one 800 gram bowl or proofing basket, two 900g tins
  • You’ll be taking your shaped loaves to proof and bake at home

Special equipment:

  • A cast iron casserole dish with a lid also known as a Dutch oven in North America. Don’t worry,  you won't need to bring it to the workshop but it will be essential for baking your sourdough at home

Note: All ingredients are organic or in conversion to organic

All workshop sales are final, we do not offer refunds or rescheduling.