Where home bakers come to learn. Sourdough classes in Kingston, Ontario.
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Whole Grain Sourdough Class

Step into a warm, working kitchen in Kingston, Ontario, for a full-day Whole Grain Sourdough Baking Class. This advanced workshop is designed for experienced home bakers who want to master heritage grains, fresh-milled flour, and long fermentation.

Together we will explore the flavour and texture of Red Fife wheat and 100% rye sourdough bread, while learning how to mill your own grain and work with flour at its freshest. Through hands-on practice, you will gain confidence in fermentation tracking, shaping, and baking, and discover how freshly milled flour transforms both taste and nutrition.

If you have been searching for a whole grain sourdough class in Ontario or a way to bring ancient grains into your home baking, this immersive course will give you the skills, inspiration, and tools to take your bread to the next level.

$33500 $39500

What You'll Learn
  • Fresh Milling: Each student mills their own whole grain rye and red fife flour using our Mockmill 200 and learns to sift and balance flour for optimal flavour and dough strength.
  • 100% Rye Bread: Mill, mix, and bake a hearty, old-world rye loaf in a small tin pan. Learn about scalding, hydration, and how rye fermentation differs from wheat, from sticky beginnings to firm, sliceable ends.
  • Red Fife Sourdough: Mix and shape a Red Fife dough using Fat Chance Farmstead or 1847 Stone Milling’s Canadian-grown Red Fife wheat. You’ll take this loaf home in your own bread tin to cold-proof and bake the next day.
  • Whole Wheat Dough: Shape a naturally leavened dough made with flour from Moulin de Charlevoix and take it home in a gifted banneton, ready for its final rise and bake.
  • Sourdough Galette: Learn to make a rustic whole grain sourdough galette using 1847’s soft red winter wheat flour—described as "light and fluffy as the Southwestern Ontario clouds where the wheat was grown." Each student mixes, fills, and bakes their own galette in class. A second galette, baked in advance, is shared during our long-table lunch, filled with seasonal fruit and baked to flaky perfection.
  • Whole Grain Bread Tasting: Compare 50%, 80%, and 100% whole grain loaves made with different flours to develop your baker’s palate. Understand how extraction rates, fermentation, and milling impact texture and flavour.

What’s Included
  • 7-Hour In-Person Class taught in a professional kitchen
  • Maximum 6 students for a relaxed, hands-on pace
  • 4 Take-Home Items:
    • Baked 100% rye loaf
    • Red Fife dough in your own bread tin
    • Whole wheat dough in a gifted banneton
    • Baked sourdough galette with seasonal fruit
  • Whole Grain Bread Tasting + Printed Workbook with formulas, baker’s math, dough temperature tips, and scoring insights
  • Long Table Lunch featuring a fresh-baked 2 lb Red Fife loaf, local cheeses, preserved vegetables, salad, and galette
  • Gifted Banneton: a professional proofing basket for your whole wheat dough

What To Bring
  • Bread Tin: Please bring one oven-safe bread tin rated for 500°F. We recommend the Tiger Crown 2397 Silver 1-Loaf Pan with Lid. A larger tin is fine, you’ll simply double your dough to fit.
  • Insulated Bag or Small Cooler with ice pack for transporting your dough and baked goods home safely—especially if you’re travelling more than 30 minutes.

Location

📍 Kingston, Ontario

Class Size

Limited to 6 students per session to ensure personal attention and a relaxed pace.

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