June 5th - 6th | Beginner's Sourdough Intensive

Consider this your Sourdough Boot Camp. Learn the entire process of sourdough from feeding starter, shaping, proofing, scoring, and baking in both a wood and electric oven.

What's included in your ticket:

One-on-one, hands-on instruction with Granor's Head Baker, Jill Morgan 

All meals during the intensive, including farm-fresh breakfasts and lunches

A ticket to Dinner + Drinks with Verdant Hollow on Friday evening

In-depth study on regional, stone-milled Midwest Grains

10% off the subsequent Sourdough Club tutorials throughout the year

Students will leave with a sourdough workbook full of recipes and theory for at home reinforcement, along with a bag full of fresh baked bread and the confidence to begin (or continue) their sourdough journey.

Along with designing and leading the Sourdough Intensive Series, Jill Morgan is Granor's Head Baker and Education Lead. Since joining the team in 2023, Jill has championed the use of whole grain flours, successfully stocking the kitchen exclusively with them, many of which are Granor-grown. Her work embodies a deep respect for natural fermentation and stone-milled, regional whole grains. 

After studying nutrition science at George Washington University, Jill pursued vegetable farming and sourdough baking all over the world, from Hawaii to Alaska. Today, her work at Granor continues to connect the soil where food is grown to the mouths fed by it, whether she's loading bread into the wood-fired oven, cooking for our dinners, or teaching our Sourdough Club Workshops and other classes.

September 24th - 26th | Advanced Sourdough Intensive

This intensive is designed for experienced home bakers and professionals alike looking to explore the world of whole-grain and stone-milled flours, wood-fire baking, and more!

What's included in your ticket:

Comprehensive, hands-on instruction from Granor's Head Baker, Jill Morgan.

Opportunity to work with a diverse array of sourdoughs, including porridge loaves and naturally leavened brioche, with a focus on whole grain and inclusion influences. This intensive will produce around 13 different sourdough styles. 

All meals during the intensive, including farm-fresh breakfasts and lunches.

A ticket to Dinner + Drinks with Artisan Grain Collaborative on Friday evening.

Full access to the Granor Kitchen and Team to learn professional tricks and techniques.

10% off the subsequent Sourdough Club tutorials throughout the year.

Students can expect hands-on instruction and to leave with a sourdough workbook full of recipes and theory, as well as a bag of fresh baked bread.