Level 3 sourdough classes will focus on whole grains, rye, and long fermentation techniques. These upcoming classes are designed for bakers who are comfortable with basic sourdough baking and want to explore flavour, nutrition, and structure more deeply.
Level 3 classes will dive into working with higher-extraction flours, rye fermentation, and doughs that behave differently from white flour breads. Expect thoughtful pacing, clear explanations, and plenty of hands-on learning.
Whole grain and rye sourdough classes coming soon.
