Sourdough Baking with Alternative Grains - Buckwheat, Millet, Sorghum & Co. | Brot Bakery

Are you eating a gluten-free diet but want to stay away from unnecessary starches, filler and additives? Are you interested in baking with alternative and pseudo-grains and want to learn more about those ingredients and how to use them in everyday-baking? Perhaps you are a beginning or advanced sourdough baker and want to enhance your knowledge and skills? Are you a curious baker and like to explore more? If yes: This is the perfect class for you.

Join Brot Bakery for a fun and informative summer class in the beautiful countryside setting of northern Vermont and return home with a new understanding of under-appreciated grains, pulses and pseudo-grains like millet, sorghum, buckwheat, chickpeas, chestnuts and more. Expanding the craft of artisan bread making to these grains will enhance your skills and repertoire of bread and pastry making.

There will be plenty of time for discussions and a Q&A at the end of the class, and every baker will go home with their own rice starter culture to continue the bread baking adventure at home.

PLEASE READ our cancellation policies and current Covid Protocol on our website before booking of classes, and email us with any questions. Note that the exact start and end times of this workshop might change according to the bake schedule. Please allow time before and after the class in your travel plans.

Heike Meyer, owner of Brot Bakehouse School and Kitchen / baker will teach this class.

Find our more about Brot, the school, our workshops and our philosophy on our website