Sourdough & Baking with Fresh-Milled Flour Workshop

One of our most popular workshops is back — and better than ever. Join resident historian and expert baker Nicole Russell of Valley Mill Bakehouse alongside fresh-milled sourdough baker Ali Marangoni of Oak Bear Farm on Saturday, June 27th for an immersive workshop exploring the art and science of fresh-milled flour, sourdough baking, natural leavening, and baking with heritage techniques for the modern kitchen.

As interest continues to grow around freshly milled grains, ancestral food skills, gut-friendly fermentation, and modern homesteading, this workshop offers a practical opportunity to learn timeless techniques adapted for today’s kitchen. Through guided instruction and live demonstrations, attendees will follow the bread-making process from grain to loaf while learning how to work with fresh-ground flour, develop strong fermentation, improve texture and rise, and create flavorful artisan bread at home.

Topics include sourdough fundamentals, natural fermentation, stretch-and-fold techniques, reading dough development, understanding proofing stages, working with whole grain and fresh-milled flour, and troubleshooting common challenges that arise when transitioning away from commercial flour.

Whether you’re a beginner curious about sourdough or an experienced home baker looking to deepen your skills, you’ll leave with practical knowledge rooted in ancient traditions and applicable to modern homestead living.

Your ticket includes workshop admission, a light lunch provided by Patti’s Place, plus an expanded digital workbook featuring updated sourdough methods, fresh-milled baking guidance, fermentation resources, and new recipes designed to become a go-to reference long after the class ends.

Space is limited and tickets are expected to sell quickly.