Artisan Breadmaking & Heritage Grains
June 22-26, 2020
Faculty: Richard Miscovich
Connecting to the origins of sustenance, students in Sterling College’s Artisan Bread-making course will practice the art of breadmaking using both domestic and wild yeasts. This journey starts with bread baking fundamentals but also explores diverse concepts such as long-fermented naturally leavened breads and sprouted grains and sprouted grain flours. Students will start their own starters from scratch, allowing flour and water to culture with wild yeasts. We’ll study the history, significance, and community-building power of bread around the world and throughout the ages. Students will complete the course from a distance utilizing their home kitchen and learn through a series of pre-recorded lectures and live question and answer sessions with Richard Miscovich.
Prerequisites: This course is suitable for students with a range of experience levels. No prior culinary or baking experience required. Home cooks with more passion than experience will learn the fundamentals. Aspiring and professional chefs/bakers who want to make bread with natural leaven and bake in a woodfired oven will walk away with new knowledge and skills. Small class size and individual attention make this possible.
Tuition & Fees: $1300 covers the cost of the class, most course materials, and three meals daily from our top-ranked Sterling Kitchen. Not included are airport transfers or housing accommodations.