Ancient Grains and Alternative Flours: A Sourdough Workshop with Anna Makievska
August 16 @ 10:00 am - 5:00 pm
Discover the rich flavors and nutritional benefits of baking with ancient grains and alternative whole grain flours in this hands-on sourdough workshop. Learn to work with spelt, buckwheat, and rye using specialized techniques designed to unlock the maximum potential of each grain in bread.
Learn Grain-Specific Mastery:
- Tailored hydration, dough temperature and fermentation for each grain type
- How to bring out the full potential of every grain through proper dough handling
- Troubleshooting common challenges with alternative flour sourdoughs
What you’ll make:
100% Spelt Sourdough
- Wild fermentation techniques specifically adapted for spelt
- Understanding spelt’s unique gluten structure and nutty flavor potential
Buckwheat Sourdough Country Loaf
- How do we add alternative grains to our country loaf?
- Blending techniques to maximize buckwheat’s earthy, complex taste
Ukrainian Rye Sourdough
- Traditional Eastern European sourdough recipe with authentic techniques
- Specialized methods to fully develop rye’s bread crumb structure
Lunch is included.
Instructor Bio
Anna Makievska is the founder of Bakehouse, recognized as Ukraine’s best bakery in 2020 and 2022. A master recipe developer and professional baker, Anna relocated from Ukraine to San Francisco with her two young daughters during the war and is now rebuilding her distinguished career in the Bay Area.
She completed professional training at the San Francisco Baking Institute and has extensive experience conducting masterclasses for professional pastry chefs and head chefs throughout Ukraine. Anna brings authentic Eastern European bread-making traditions combined with modern techniques learned in one of America’s premier baking programs.
Categories: Baking Class, Beginner, Bread, Cooking Class, Demonstration, No Experience Necessary