Sourdough Club: Advanced Sourdough 3-Day Intensive
This class is for seasoned sourdough bakers (professional or home) looking to explore the world of whole-grain and stone-milled flours, wood-fire baking, and more!
Join Granor Head Baker, Jill Morgan, as she guides you through the entire sourdough process from feeding starter, shaping, proofing, scoring, and baking in both a wood and electric oven. In addition to the instruction this package includes all meals including a Welcome Dinner on Thursday night, breakfast and lunch on Friday and Saturday, and a Granor Dinner + Drinks on Friday Night. Throughout the class you'll have full access to the Granor Kitchen and Team to learn all of our tricks and techniques.
Students can expect to work with a diverse array of sourdoughs, ranging from porridge loaves to naturally leavened brioche and many others in between. Students will mix, observe, fold, shape, and bake a variety of breads. This is a very hands-on workshop, you will get your hands in the dough and have the opportunity to investigate whole grain and inclusion influences on sourdough bread making.
Students will leave with a sourdough workbook filled with recipes and theory for further reinforcement. Students will also get to bring home a bag of fresh baked bread! Participants in the Advanced 3-Day Intensive also receive a promo code at the time of booking for 10% of the subsequent Sourdough Club tutorials throughout the year.
- Contact:
- Granor Farm Events Team
- Email:
- events@granorfarm.com
Jill Morgan has been leading the Granor Baking program since 2023. Every week she handles the production of our bread, baked goods, and plated desserts. She came to Granor Farm after time in kitchens around the country including Alaska, New Jersey, and Hawaii where she ran her own sourdough bakery.
This intensive will cover these topics and more:
- All Steps of the Sourdough Process including (starter, mixing, proofing, shaping, and baking)
- One Dough - 3 Breads
- Fermentation and Flavor
- Grains of the Midwest
- Nutrition of Sourdough
- Stone Milled vs Conventional Flour
- Sweet Sourdough Applications
The general itinerary will be-- this is subject to adjustment.
- Thursday; 5 - 9 pm
- Introductions + Dinner
- Sourdough Overview
- Grains of the Midwest
- Starter Feeding
- Friday; 9 am - 4 pm
- Breakfast
- Dough Mix
- Lunch
- Campus Tour
- Dough Shape
- Friday; 7 pm - 10 pm
- Dinner + Drinks at Granor Farm
- Saturday; 9 am - 3 pm
- Breakfast
- Bread Bake
- Lunch + Bread Tasting
- Closing Reflections
- Contact:
- Granor Farm Events Team
- Email:
- events@granorfarm.com
Getting to Granor Farm
Farm Store & Farm
3480 Warren Woods Road
Three Oaks, MI 49128
Greenhouse & School House
3520 Warren Woods Road
Three Oaks, MI 49128
From:
Downtown Three Oaks: Three Oaks Rd. (north) to Warren Woods Rd.
St. Joseph & Chicago: I-94 Exit 6 (Union Pier)
New Buffalo: Red Arrow Highway (north) to Warren Woods Rd.
Niles: Highway 12 West to Pardee Rd. to Warren Woods Rd.
We are located 7 miles east of Red Arrow Highway or 3 miles north of Highway 12 on Warren Woods Road, between Log Cabin Road and Pardee Road.
Events , What's happening on the farm this season
There’s a bunch of great reasons to visit the farm all year round, from our annual Seedling Sale, to visiting the Farm Store, to participating in our CSA or Farm Camp programs. Join us on Fridays and Saturdays for dinner in our state of the art Greenhouse!
Taste of Granor Dinner
Join us in our Greenhouse for multi-course tasting menu that showcases the best of Granor's crops and other ingredients from local farms and global producers. Each menu is a snapshot of the farm at that moment in time, never to be repeated, showcasing our farm at that moment in time and paired with Granor wines and spirits.
