Would you like to bake a more flavorful bread with better keeping quality-- but you don't want all the fuss of maintaining a sourdough culture?  "Preferments" are just the ticket; learn how to mix single-use make-ahead ferments aka biga, poolish or pate fermentee to give your breads more flavor and character. We'll make and taste a variety of loaves made with different preferments.


* class is limited to 6 participants to ensure everyone receives individualized attention *

During this class participants will learn: (via lecture, demonstration and hands-on practice

how to make and use 3 kinds of preferments

techniques for shaping and scoring breads

steps for successful fermenting, proofing and baking

Participants will leave with:

freshly-baked bread

handouts of recipes techniques, recipes, resourc


Know before you sign up:

you will definitely get flour-y all over your clothes and shoes.

age 16 or older, please

wear closed -toe shoes with traction (flour is slippy)

wear short sleeves or sleeves that can be pushed up and stay pushed-up

please no wrist or hand jewelry or nail polish (wedding bands ok)

things to bring--- apron and head covering ie cap or head scarf

pen and paper or notebook

optional camera, calculator, water bottle


Cancellation/Refund Policy:

In the case that Going With The Grain cancels the class due to weather or illness, all participants will receive a 100% refund.

We will be happy to send you a full refund if you cancel on or before Sept 22 and we are able to re-fill your booking. Otherwise, we will refund 50%.


Complete the mandatory fields, then pay with Paypal.


If you do not have Paypal please email me immediately at baker@goingwiththegrainbakery.com so I will know that you have signed up, however, your place in the class is not guaranteed until we have received your full payment.


Class is sold out and you would like to be placed on the Wait List?

email me baker@goingwiththegrainbakery.com with 'Wait List' in the subject.



Preferments: Biga, Poolish, Pate Fermentée Sept 29 1:00 - 4:30 pm


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