Kneading Conference 2025

Sourdough baking is incredibly rewarding both as a slow-food practice and because of the delicious and nutritious loaves it yields, especially when you use heritage wheat flours. These wheats not only offer incredible flavor, they support more sustainable farming and biodiversity.

In this workshop, we’ll cover the fundamentals of sourdough fermentation and gluten development, and how to read your sourdough starter and dough. We’ll dive into bread making by examining dough at each stage of the process and you’ll have the opportunity for hands-on mixing of your own dough. Finally, while our demo-dough bakes, we’ll discuss the unique properties of heritage wheats and how to adapt recipes to suit your grains and taste.