Features Overview

Indiana July 20-24 (1 spot left)

This is an intensive hands-on five-day course learning to make Sourdough Bread. You’ll make three different breads per day. Our breads will be baked in a Rackmaster 2020 Brick Oven. The course will be held at WildFlour Artisan Bakery in the rural wooded setting of St. Paul, Indiana. The course fee includes all meals, course recipes, an embroidered Artisan Bread School apron, two bannetons, two dough scrapers, a thermometer and a knife to slash the dough. Dinner on Sunday, July 19 is also included, so we can gather together as a class before the start of class 9am Monday morning. The course will conclude about 2pm on Friday 24 July.