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Fri, Apr 12

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Green Valley Farm + Mill, Sebastopol CA

Baking Retreat at Green Valley Farm (April 12-14)

Have you ever wanted to hang out in on a farm all weekend and bake with friends? We’re doing it. Learn to bake sourdough bread, mill your own flour and make a farm-fresh fruit galette from scratch. Stay, bake and eat in the farmhouse at beautiful Green Valley Farm in Sebastopol, CA.

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Baking Retreat at Green Valley Farm (April 12-14)
Baking Retreat at Green Valley Farm (April 12-14)

Time & Location

Apr 12, 2024, 4:00 PM – Apr 14, 2024, 10:00 AM

Green Valley Farm + Mill, Sebastopol CA, 13024 Green Valley Rd, Sebastopol, CA 95472, USA

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About the event

UPDATE: This course is fully booked. To get on the waitlist, please click RSVP and let me know that you'd like to be added. The May course is also fully booked, but check out the March course! I have a few spots left. Summer dates will be added later in the spring.

Ticket prices range from $1250 to $1550 based on whether you're booking a solo or shared room or a large or small room. Prices include all course materials, instruction, lodging and meals, including a sit-down dinner Saturday night cooked by a Chez Panisse alumna with all ingredients sourced from on or around the farm. Please RSVP through the link on the page and let me know what your preferences are for accomodations and I will send you a payment link for the corresponding ticket price. Here are more details about the course:

-Hands-on guidance from a longtime professional bread baker and former Director of Bread for Tartine Bakery in San Francisco

- Recipes and instruction for sourdough country bread, whole-grain sourdough pan loaf (sliced bread), and fresh- fruit galette (dough from scratch)

-Two night stay in the beautiful farmhouse at Green Valley Farm in Sebastopol

-Food and refreshments Friday night, all day Saturday (farm dinner Saturday night) and Sunday morning

-Sourdough starter with feeding instructions

-Discussion of how to integrate two ways of thinking about bread, informational (time and temperature) and observational/intuitive

-Booklet with recipes, history and text related to sourdough bread

-Basic introduction to baker’s math, how to write and adjust your own recipes and formulas

-How to use a tabletop stonemill

-How to incorporate fresh-milled whole grain

-Guidance about different types of heirloom, landrace, and ancient grains

-Farm walk with a grain farmer, discussion about farming and regenerative agriculture

-Unlimited Q&A and discussion over breakfast, lunch and dinner.

Arrive 4 pm, Friday, Sendoff at 10am Sunday.

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