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DTSTART;TZID=America/Los_Angeles:20270127T123000
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DTSTAMP:20261025T192548Z
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UID:771497-1801053000-1801067400@centralmilling.com
SUMMARY:Whole Grain Sourdough to Suit Your Schedule with Hanna Noel
DESCRIPTION:If you are ready to begin your journey exploring the world of whole grain sourdough bread\, then this is the class for you! \nIn this class\, you will: \n\nGain valuable\, hands-on experience making whole grain sourdough bread.\nDevelop foundational knowledge of what it means to create a bread formula that fits into your desired schedule.\n\n \nWe will focus on two common breadmaking methods: the same-day mix/shape/bake and the two-day mix/shape/overnight cold ferment/bake. We will examine the formulas and discuss what adjustments can be made to the inoculation (sourdough levain percentage) and the amount of pre-fermented flour to achieve your desired result\, and how these two breadmaking styles can play to your advantage. \nYou will experience both of these methods in class: we will start with a bulk fermented dough that is ready for you to shape and bake in class. Then\, you will each hand-mix a dough that you will bring home to cold ferment in your fridge overnight\, ready to bake the following morning. \nBy understanding these two styles of breadmaking\, you will gain a deeper understanding of whole grain sourdough and the fermentation process as it applies to whole grain baking. You will leave class with an understanding of how to maintain a whole wheat starter with little fuss\, what it means to properly inoculate whole grain sourdough bread\, how to use a variety of Central Milling whole grain flours\, and tips for “reading” your dough to decide when it is ready to shape and bake. \nStudents with a basic to moderate knowledge of sourdough bread baking and bakers’ math will get the most out of this class.  \n\n\n\n\nInstructor Bio\n\nHanna Noel has been baking breads and viennoiserie professionally in Bay Area bakeries and restaurants since 2014. She began her whole grain journey as an intern for Craig Ponsford and has since continued her pursuit of knowledge through classes\, conversations with other bakers\, and formula development. She is certified as a holistic chef through Bauman College\, which allows her to more thoughtfully emphasize nutrition through cooking and baking. She loves creating nourishing foods and sharing her passion for whole grains with anyone eager to learn. She is the co-owner of Seasonal Kneads Catered\, a pop-up bakery/kitchen focused on seasonality and whole grains based out of San Rafael.
URL:https://centralmilling.com/class/whole-grain-sourdough-to-suit-your-schedule-with-hanna-noel/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/10/levainboule-scaled.jpg
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