Saturday, July 11th, 2026, from 10:00am to 3:00pm
In this hands-on sourdough bread class we will take our basic sourdough bread formula to the next level, adding sprouted buckwheat groats, buckwheat flour and buttermilk.
We will go over the sourdough process from building the levain to scoring and baking. All students will make their own loaves from mixing to shaping and will take them home for the final cold overnight proof and bake. Students will also learn how to sprout grains at home and will leave with enough organic buckwheat groats to repeat the class formula.
Class Requirements:
Some sourdough knowledge is recommended for this class. We will cover feeding and maintaining a sourdough starter, but as an advanced class we will focus more on the inclusions and handling enrichments like gluten-free or low gluten flours and rich ingredients like buttermilk or kefir. We will only cover how to begin a sourdough culture as time allows.
*Students will need to bring an apron to wear, a proofing basket and towel for swaddling the loaf. If traveling from far away, we recommend bringing a bag and chill pack to keep your dough cool for the ride home. All other ingredients and materials will be provided by Grist & Toll.
Once purchased Grist & Toll class admission is non-refundable.
Unless otherwise stated, classes are for ages 18+
Class location:
Grist & Toll
990 S. Arroyo Parkway, Ste 1
Pasadena, CA 91105
