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Sourdough Basics: From NJ Grain to Loaf
March 12 @ 6:00 pm – 7:30 pm
This one-day introductory class offers an accessible, hands-on introduction to sourdough bread baking, designed for beginners with no prior experience. The program explores sourdough from the ground up, from New Jersey–grown grain and the science of wild fermentation to practical home baking understanding.
Led by Melanie of Fluffy Farms
Participants will learn:
- What sourdough is and how wild yeast and beneficial bacteria ferment dough,
- A brief history of sourdough and naturally leavened bread across cultures, and why these methods have endured for thousands of years
- How freshly milled flour differs from store-bought flour in flavor, nutrition, and performance
- Basic dough ingredients, ratios, and common beginner challenges
The class will include a live freshly milled flour demonstration using New Jersey–grown wheat, along with a guided explanation of the tools used in everyday sourdough baking. Participants are encouraged to bring all of their questions, and the instructor will bring and explain the tools they use—from grain mills to fermentation vessels—so attendees can see how each piece works.
Free samples of freshly milled sourdough bread will be provided, allowing participants to taste the difference fresh flour makes.
