Heritage Grains & Sourdough Bread Workshop COMING SOON

Notify me when this product is available:

Artisan Sourdough Bread Baking Class

COMING SOON

Join Abby Jane Bakehouse's owner/baker Abby Love for a hands-on artisan bread making class! She'll cover everything from heritage flours and slow ferments, to working with a natural yeast starter.

Roll up your sleeves and dive into the basics of kneading, shaping, and baking several different loaves.

Understanding a little of the science behind bread-baking improves your chances of making a delicious and successful loaf every time, so plan on taking home some chemistry knowledge as well.

You will:

  • Learn the difference between stone-milled and store-bought flours
  • Have an opportunity to work with our own freshly milled grains, stone-milled right here at Barton Springs Mill

BYOB is encouraged for prime Sunday afternoon fun!

Tickets are non refundable but definitely transferrable up to 5 days before the class date. 

This class is for all levels, so don't be intimidated! If you want to make better bread, this is the class for you!

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
M
M.M.
Amazing Flour

the best quality of flour I've ever purchased. Will Purchase from this company many more times.

J
J.H.
Excellent Products

First time buying from you and I won't change. The delivery/packaging and quality-variety-freshness and flavors are just perfect

BSM Reviews

See what customers say

3040 reviews
98%
(2986)
1%
(45)
0%
(7)
0%
(1)
0%
(1)
E
Marquis
E.P.

Can’t believe it’s whole grain flour you sent me, the fermentation is amazing. This flour is a stunner.

Rye Flour

Love the flour and the super timely delivery. Hope to visit soon. Please keep up the great work.

I love it!

The taste is great! Perfect texture and flavor for my tortillas. I think I'm hooked!

Love this flour!

I am using it in my sourdough loaves. I love the sweet undertones.

D
TAM 105
D.K.
Great for hot cross buns

I bought TAM 105 to make hot cross buns. The enriched dough rose very well - first rising for about 3 hours, kneaded in mixed peel and diced apple for the second rise, formed the buns and let rise a third time. They are beautifully soft, tender and delicious.