BAKED GRAINS is a study of baking with grains. It focuses primarily on multiple wheat varieties but will include other grains as well. We will explore all aspect of grain baking – with a particular focus on the world of breads. We will explore:

  • The world of grain milling and creating high extraction flours
  • Types of wheats and other grains
  • Sourdough starters – creating and maintaining them
  • Fruit and Flower Water Wild Yeasts
  • Baking Breads – Methods and Outcomes
  • The Science of Bread
  • Creating your own recipes – basic principles
  • Whatever else we come across that seems interesting


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