Weekend Intensive Workshop

Bake With Us

An immersive hands-on weekend intensive designed to transform your baking through the ancient science, rhythm, and soul of slow sourdough fermentation.

Limited to 12 Bakers
Hands shaping a fresh artisanal sourdough loaf covered with wild yeast flour dusting
Sourdough wild yeast culture cultivation
Module 01

Starter Cultivation Protocols

Demystifying wild microflora. Learn to balance lactic and acetic acidity while tailoring hydration scales to control yeast vitality and flavor development over generations.

Hydration and autolyse dough processing
Module 02

Autolyse & Gluten Development

Unlock the enzymatic transformation of starches and proteins. Perfect the tactile cues of passive structural building and precise ambient fermentation pacing.

Precision blade scoring of proofed dough
Module 03

Precision Scoring

Navigate depth, angle, and tension. Control the exact pathway of expansion for unparalleled crumb open-ness and ear definition.

Hearth-baked rustic sourdough loaf
Module 04

Hearth Chemistry

Harness thermal heat transfer and steam dynamics. Learn to manipulate baking surfaces for an ultra-thin, blistered, caramelized crust.

Wild yeast active culture during structural folding phase
SATURDAY • 09:00 AM — 04:00 PM

Day One: Fermentation & Structural Tension

We begin with the microscopic mechanics. You'll master initial hydration, autolyse phase nuances, and structural tension development through gentle coil folding. Explore how wild yeasts breathe, metabolize, and multiply under controlled micro-climates.

  • 09:30 AM Starter Cultivation & Cellular Activity
  • 11:30 AM Autolyse, Salt Incorporation & Bassinage
  • 02:00 PM Bulk Fermentation & Temperature Kinetics
SUNDAY • 08:00 AM — 03:00 PM

Day Two: Shaping, Proofing & The Wood Hearth

Awaken to perfectly proofed sourdough. We unlock the sensory language of final shaping—tension building, banneton placement, and cold retardation results. The workshop culminates at the roaring wood-fired stone hearth, mastering steam mechanics, decorative scoring, and intense radiant heat transfer.

  • 08:30 AM Cold Retardation Evaluation & Blade Scoring
  • 10:00 AM Hearth Loading, Steam Control & Oven Springs
  • 01:00 PM Sensory Evaluation & Slicing Analysis

8 SESSIONS ANNUALLY • INTIMATE ENROLLMENT

Reserve Your Hearth Workspace →
Fermenting wild yeast starter bubbles
01

The Observer

Immersive auditory & visual foundation. Full access to live baking theater demonstrations and professional observations.

$ 195 / session
  • Full access to all live baking theater demonstrations
  • Comprehensive digital companion syllabus & recipes
  • Sensory assessment guidelines & observation notes
Kneading elastic dough on a floured surface
02 Recommended

The Breadwright

Our hallmark hands-on enrollment. Shape, monitor, and bake at your own designated wood-fired hearth oven station.

$ 385 / session
  • Individual fully equipped workspace & hearth station
  • Hands-on material packages & masterclass add-ons
  • Heirloom wild yeast culture kit to carry home
Crisp freshly baked sourdough boules cooling
03

The Master Baker

Tailored elite-level mentorship. Complete guidance through advanced fermentation bio-chemistry and bakery business modeling.

$ 695 / session
  • Private 1-on-1 critique & structural crumb evaluation
  • Advanced wild-yeast management seminar access
  • All-inclusive farm-to-table lunch & wine pairing curation