From Grain to Loaf: Sourdough Baking with Fresh-Milled Organic Flour with John and Halee Wepking



Date:  November 14, 2020

9 am – 4 pm

Skill Level: Beginner/Intermediate

Class Registration Fee:  Early bird – by October 23, 2020: $80.00

After October 23, 2020: $90.00

The class will start off with a tour of the farm where John, Halee, and Paul raise organic grains, corn, and beans – Meadowlark Organics – which is just across the road from Folklore Village.  Then everyone will head back to the Folklore Village kitchen and get to work, starting with the basics of sourdough baking, talking about the science (and mystery) of fermentation, and watching a demonstration of a home-sized grain mill.  Finally, students will get hands-on experience mixing, shaping, scoring, and baking your own sourdough loaf to take home.

Materials fee: (Paid directly to instructor during class):  $10

Students need to bring the following supplies:  A glass pint jar with a lid (to take home sourdough starter), notebook, and pencil.

Coming from a background in restaurants, John and Halee Wepking have a unique perspective that allows them to cross the line between farmers and chefs.  With their boss’s mentorship, and access to beautiful and productive land in the Driftless, together they are committed to farming the land organically.  They are producing not only quality feed for organically raised animals, but are also committed to growing delicious and nutritious staple foods like milling grains and dry beans.

Registration includes your lunch, and one free admission to Saturday night’s Healthy Hoedown.

Hear John and Halee talk about why they chose the organic farming of grain: