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DTSTART;VALUE=DATE:20270115
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UID:758599-1799971200-1800230399@centralmilling.com
SUMMARY:Whole Grain Baking: A 3-Day Intensive with Graison Gill & Allison White
DESCRIPTION:A Three-Day Class \nFriday-Sunday\, 8:00 am to 4:00 pm every day \n\n\nIn this three-day intensive\, Graison Gill and Allison White will bring together their distinct approaches to naturally leavened baking\, fresh milling\, and thoughtful production. This is a hands-on class designed for serious home bakers\, cottage bakers\, and professionals who want to move beyond simply following formulas and gain the confidence to build breads with clarity\, flavor\, nutrition\, and consistency. \n\nThroughout the class\, we will work with freshly milled whole wheat\, Central Milling high-extraction base flours\, and a range of heritage and alternative grains. We will explore how these grains behave in levains\, scalds\, preferments\, and finished doughs\, and how to use them intentionally. \nRather than treating each bread as an isolated formula\, we will build a connected production system. Students will learn how one dough can become the foundation for another: using mother doughs\, levain variations\, and strategic fermentation to create a broader bake with greater efficiency\, less waste\, and more flavor. \n\nTogether\, we will mix\, shape\, and bake: \n\nWhole-grain baguettes\nNaturally leavened country loaves with fresh-milled whole wheat\nA tin loaf built for everyday slicing\, toast\, and sandwiches\nOne pastry featuring whole grains\nWhole grain levains and scalds\nAdditional breads and components developed from our shared dough systems\n\nSkills and concepts we will cover: \n\nBuilding flavor through fresh milling\, high-extraction flour\, scalds\, and preferments\nUsing alternative and heritage grains without sacrificing dough strength or loaf volume\nUnderstanding how different whole grains behave differently in fermentation\nUsing mother doughs to create a more efficient\, flexible\, and intentional production schedule\nMixing and developing doughs with varying levels of whole grain\nReading fermentation and making decisions based on dough behavior—not the clock alone\nManaging hydration\, strength\, folds\, shaping\, and proofing across different dough styles\nApplying whole grains successfully to baguettes\, country loaves\, tin breads\, and pastry\n\nThis class is built around the idea that whole grain baking can be expansive\, beautiful\, and practical. You will leave with more than a collection of formulas: you will leave with a working understanding of how to create a cohesive bake using the grains\, tools\, and equipment available to you. \nBecause this is an intensive taught by two instructors\, students will receive unusually close guidance throughout mixing\, fermentation\, shaping\, baking\, and evaluation. Expect detailed demonstrations\, hands-on repetition\, side-by-side comparisons\, and plenty of time to ask questions and troubleshoot your own baking challenges. \n\nThis class is best suited for: \nIntermediate to advanced bakers with solid bench skills and a working understanding of sourdough maintenance\, baker’s math\, mixing\, shaping\, and basic fermentation. It is especially valuable for cottage bakers and small-scale professionals looking to incorporate more fresh-milled and whole-grain flour into a consistent\, compelling product line. \n\n\n  \nA light breakfast and lunch are included.    \n\n\n\n\nInstructor Bios:\n\n\n\n\n\nGraison Gill founded Bellegarde Bakery in New Orleans in 2011 and was a finalist for a James Beard Award in 2020\, In 2022\, he co-founded Alma Bakery and Mill in London. He has traveled around the country and the world — France\, Italy\, Japan\, Mexico\, the Middle East\, Denmark\, and Australia — teaching baking\, milling\, and foodways. His work has been featured on the cover of Food & Wine\, Forbes\, British Vogue\, and The Wall Street Journal. Graison is currently pursuing a M.F.A. in Creative Nonfiction from the University of Iowa. He won a Pushcart Prize in 2026 and his first book — Breadcrumbs: A Baker’s Journey through Soil and the Soul — will be published by HarperCollins in 2028. \n\n\n\n\n\n\n\n\nAllison White\, owner of Matriarch Bread in Morgan Hill CA\, has been running her cottage bakery for 5 years. She focuses on using a variety of local freshly milled whole grains to create delicious and wholesome bread for her community. With a background in food science and fitness\, her unique approach to bread baking has allowed her to carve out a niche product that keeps her customers returning weekly.
URL:https://centralmilling.com/class/whole-grain-baking-a-3-day-intensive-with-graison-gill-allison-white/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2026/06/GG-3.png
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