Bread Making 101
Jun
24
10:00 AM10:00

Bread Making 101

Cost: $75 per person

Dough Knowledge Level: Beginner

This is an introduction to baking naturally leavened breads at home. This class is a lecture/observation based class, with a few chances to get your hands doughy. Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

 

Topics covered:

  •    Milling, assessing grains and flour qualities  
  •    How to maintain a sourdough starter
  •    Hand mixing, folding, shaping
  •    Proofing and retarding naturally leavened breads
  •    Baking in a dutch oven, on a stone, and a wood fired oven

Rough Timeline:

10am – Welcome/Intro and flour talk

11am – Meet your mother and mixing dough

1230pm – Cutting, pre-shaping, and forming loaves

1pm – Lunch Break

2-4pm – Oven talk and baking loaves

 

Class size limited to 15 people.

You can sign up here to get on our Wait List for future classes!

View Event →
Bread Making 101
Jul
8
10:00 AM10:00

Bread Making 101

Cost: $75 per person

Dough Knowledge Level: Beginner 

This is an introduction to baking naturally leavened breads at home. This class is a lecture/observation based class, with a few chances to get your hands doughy. Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

 

Topics covered:

  •    Milling, assessing grains and flour qualities  
  •    How to maintain a sourdough starter
  •    Hand mixing, folding, shaping
  •    Proofing and retarding naturally leavened breads
  •    Baking in a dutch oven, on a stone, and a wood fired oven

Rough Timeline:

10am – Welcome/Intro and flour talk

11am – Meet your mother and mixing dough

1230pm – Cutting, pre-shaping, and forming loaves

1pm – Lunch Break

2-4pm – Oven talk and baking loaves

 

Class size limited to 15 people.

You can sign up here to get on our Wait List for future classes!

View Event →
Ciabatta: One dough, endless possiblities
Jul
13
4:00 PM16:00

Ciabatta: One dough, endless possiblities

Cost: $65 per person

Dough knowledge level: Intermediate/Advanced

This class is a Intermediate/Advanced class, and is a continuation from what we learned from the Bread Making 101 class. Ciabatta is a very versatile, classic Italian bread, with endless possibilities. In this "Hands on" class, we will be mixing, forming, and baking 100% naturally leavened Ciabatta and a few variations.  

Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

What you will go home with:

  • Knowledge of how to bake ciabatta at home
  • a piece of your own couche
  • freshly baked bread we bake in class

We will also provide a light casual dinner and drinks.

Topics covered:

  •    Mixing Highly Hydrated doughs
  •    Hand mixing and using a stand mixer
  •    Variations on Ciabatta

Rough Timeline:

4pm – Welcome/Start Mixing

5pm – Folding and mixing continued

6pm – Exploring Variations and Baking

7pm – Light Dinner

 

Class size limited to 15 people.

Email Ryan for more information!

You can sign up here to get on our Wait List for future classes!

View Event →

Ciabatta: One dough, endless possiblities
Jun
1
4:00 PM16:00

Ciabatta: One dough, endless possiblities

Cost: $65 per person

Dough knowledge level: Intermediate/Advanced

This class is a Intermediate/Advanced class, and is a continuation from what we learned from the Bread Making 101 class. Ciabatta is a very versatile, classic Italian bread, with endless possibilities. In this "Hands on" class, we will be mixing, forming, and baking 100% naturally leavened Ciabatta and a few variations.  

Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

What you will go home with:

  • Knowledge of how to bake ciabatta at home
  • a piece of your own couche
  • freshly baked bread we bake in class

We will also provide a light casual dinner and drinks.

Topics covered:

  •    Mixing Highly Hydrated doughs
  •    Hand mixing and using a stand mixer
  •    Variations on Ciabatta

Rough Timeline:

4pm – Welcome/Start Mixing

5pm – Folding and mixing continued

6pm – Exploring Variations and Baking

7pm – Light Dinner

 

Class size limited to 15 people.

Email Ryan for more information!

You can sign up here to get on our Wait List for future classes!

View Event →
Bread Making 101
May
20
10:00 AM10:00

Bread Making 101

Cost: $65 per person

Dough Knowledge Level: Beginner 

This is an introduction to baking naturally leavened breads at home. This class is a lecture/observation based class, with a few chances to get your hands doughy. Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

 

Topics covered:

  •    Milling, assessing grains and flour qualities  
  •    How to maintain a sourdough starter
  •    Hand mixing, folding, shaping
  •    Proofing and retarding naturally leavened breads
  •    Baking in a dutch oven, on a stone, and a wood fired oven

Rough Timeline:

10am – Welcome/Intro and flour talk

11am – Meet your mother and mixing dough

1230pm – Cutting, pre-shaping, and forming loaves

1pm – Lunch Break

2-4pm – Oven talk and baking loaves

 

Class size limited to 15 people.

You can sign up here to get on our Wait List for future classes!

View Event →
Bread Making 101
Mar
25
10:00 AM10:00

Bread Making 101

  • Camas Country Mill Bakery and Store (map)
  • Google Calendar ICS

Cost: $65 per person

This is an introduction to baking naturally leavened breads at home. This class is a lecture/observation based class, with a few chances to get your hands doughy. Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

 

Topics covered:

  •    Milling, assessing grains and flour qualities  
  •    How to maintain a sourdough starter
  •    Hand mixing, folding, shaping
  •    Proofing and retarding naturally leavened breads
  •    Baking in a dutch oven, on a stone, and a wood fired oven

Rough Timeline:

10am – Welcome/Intro and flour talk

11am – Meet your mother and mixing dough

1230pm – Cutting, pre-shaping, and forming loaves

1pm – Lunch Break

2-4pm – Oven talk and baking loaves

 

Class size limited to 15 people. You can sign up here to get on our mailing list for future classes!

View Event →
Bread Making 101
Feb
25
10:00 AM10:00

Bread Making 101

  • Camas Country Mill Bakery and Store (map)
  • Google Calendar ICS

Cost: $65 per person

This is an introduction to baking naturally leavened breads at home. This class is a lecture/observation based class, with a few chances to get your hands doughy. Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

 

Topics covered:

  •    Milling, assessing grains and flour qualities  
  •    How to maintain a sourdough starter
  •    Hand mixing, folding, shaping
  •    Proofing and retarding naturally leavened breads
  •    Baking in a dutch oven, on a stone, and a wood fired oven

Rough Timeline:

10am – Welcome/Intro and flour talk

11am – Meet your mother and mixing dough

1230pm – Cutting, pre-shaping, and forming loaves

1pm – Lunch Break

2-4pm – Oven talk and baking loaves

 

Class size limited to 15 people. You can sign up here to get on our mailing list for future classes!

View Event →
Bread Making 101
Jan
28
10:00 AM10:00

Bread Making 101

  • Camas Country Mill Bakery and Store (map)
  • Google Calendar ICS

Cost: $65 per person

This is an introduction to baking naturally leavened breads at home. This class is a lecture/observation based class, with a few chances to get your hands doughy. Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

 

Topics covered:

  •    Milling, assessing grains and flour qualities  
  •    How to maintain a sourdough starter
  •    Hand mixing, folding, shaping
  •    Proofing and retarding naturally leavened breads
  •    Baking in a dutch oven, on a stone, and a wood fired oven

Rough Timeline:

10am – Welcome/Intro and flour talk

11am – Meet your mother and mixing dough

1230pm – Cutting, pre-shaping, and forming loaves

1pm – Lunch Break

2-4pm – Oven talk and baking loaves

 

Class size limited to 15 people. You can sign up here to get on our mailing list for future classes!

View Event →
Bread Making 101
Oct
29
10:00 AM10:00

Bread Making 101

  • Camas Country Mill Bakery and Store (map)
  • Google Calendar ICS

Cost: $65 per person

This is an introduction to baking naturally leavened breads at home. This class is a lecture/observation based class, with a few chances to get your hands doughy. Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

 

Topics covered:

  •    Milling, assessing grains and flour qualities  
  •    How to maintain a sourdough starter
  •    Hand mixing, folding, shaping
  •    Proofing and retarding naturally leavened breads
  •    Baking in a dutch oven, on a stone, and a wood fired oven

Rough Timeline:

10am – Welcome/Intro and flour talk

11am – Meet your mother and mixing dough

1230pm – Cutting, pre-shaping, and forming loaves

1pm – Lunch Break

2-4pm – Oven talk and baking loaves

 

Class size limited to 15 people. You can sign up here to get on our mailing list for future classes!

View Event →
Bread Making 101
Sep
24
10:00 AM10:00

Bread Making 101

  • Camas Country Mill Bakery and Store (map)
  • Google Calendar ICS

Cost: $65 per person

This is an introduction to baking naturally leavened breads at home. This class is a lecture/observation based class, with a few chances to get your hands doughy. Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

 

Topics covered:

  •    Milling, assessing grains and flour qualities  
  •    How to maintain a sourdough starter
  •    Hand mixing, folding, shaping
  •    Proofing and retarding naturally leavened breads
  •    Baking in a dutch oven, on a stone, and a wood fired oven

Rough Timeline:

10am – Welcome/Intro and flour talk

11am – Meet your mother and mixing dough

1230pm – Cutting, pre-shaping, and forming loaves

1pm – Lunch Break

2-4pm – Oven talk and baking loaves

 

Class size limited to 15 people. You can sign up here to get on our mailing list for future classes!

View Event →
Bread Making 101
Aug
27
10:00 AM10:00

Bread Making 101

  • Camas Country Mill Bakery and Store (map)
  • Google Calendar ICS

Cost: $65 per person

SOLD OUT!

This is an introduction to baking naturally leavened breads at home. This class is a lecture/observation based class, with a few chances to get your hands doughy. Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

 

Topics covered:

  •    Milling, assessing grains and flour qualities  
  •    How to maintain a sourdough starter
  •    Hand mixing, folding, shaping
  •    Proofing and retarding naturally leavened breads
  •    Baking in a dutch oven, on a stone, and a wood fired oven

Rough Timeline:

10am – Welcome/Intro and flour talk

11am – Meet your mother and mixing dough

1230pm – Cutting, pre-shaping, and forming loaves

1pm – Lunch Break

2-4pm – Oven talk and baking loaves

 

Class size limited to 15 people. You can sign up here to get on our mailing list for future classes!

View Event →
Bread Making 101
Jul
23
10:00 AM10:00

Bread Making 101

Cost: $65 per person

This is an introduction to baking naturally leavened breads at home. This class is a lecture/observation based class, with a few chances to get your hands doughy. Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

 

Topics covered:

  •    Milling, assessing grains and flour qualities  
  •    How to maintain a sourdough starter
  •    Hand mixing, folding, shaping
  •    Proofing and retarding naturally leavened breads
  •    Baking in a dutch oven, on a stone, and a wood fired oven

Rough Timeline:

10am – Welcome/Intro and flour talk

11am – Meet your mother and mixing dough

1230pm – Cutting, pre-shaping, and forming loaves

1pm – Lunch Break

2-4pm – Oven talk and baking loaves

 

Class size limited to 15 people. You can sign up here to get on our mailing list for future classes!

View Event →
Bread Making 102 (Advanced)
Jun
4
10:00 AM10:00

Bread Making 102 (Advanced)

Cost: $85 per person

This is an advanced class in baking naturally leavened breads at home. This class is heavily based off of the 101 class. We will be building on what we covered on flour characteristics, maintaining your sourdough starter (mother), and hand mixing. We will continue our discussion of the many uses of our flours, scoring, and baking in different ways. I encourage you to take the first class if you are unfamiliar with our products, hand mixing or not unfamiliar with baking 100% naturally leavened breads.

Breads we will make:

Baguette

Ciabatta

Toasted Porridge Bread

 

Topics covered:

  • A closer look at different flours and grains
  • Fresh milling flour
  • High hydration levains and doughs
  • Shaping, Shaping, Shaping
  • Getting to know the couche

 

This is an RSVP event only! Please email Ryanm@camascountrymill.com for more info and to reserve your spot.

To get on the list for our next set of classes sign up here!

View Event →
Bread Making 101
Apr
23
8:00 PM20:00

Bread Making 101

Cost: $65 per person

This is an introduction to baking naturally leavened breads at home. This class is a lecture/observation based class, with a few chances to get your hands doughy. Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!

 

Topics covered:

  •    Milling, assessing grains and flour qualities  
  •    How to maintain a sourdough starter
  •    Hand mixing, folding, shaping
  •    Proofing and retarding naturally leavened breads
  •    Baking in a dutch oven, on a stone, and a wood fired oven

Rough Timeline:

10am – Welcome/Intro and flour talk

11am – Meet your mother and mixing dough

1230pm – Cutting, pre-shaping, and forming loaves

1pm – Lunch Break

2-4pm – Oven talk and baking loaves

 

There are no future scheduled Bread 101 Classes as of now, But you can sign up here to get on our mailing list for future classes!

View Event →