Artisan bakery baking naturally leavened bread and pastries using heirloom grains from regional farmers
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” James Beard
My name is Tylor Alexander. I am the founder and head baker of Pilgrim Bread. We will soon travel together on this pilgrimage toward making sourdough bread with regionally grown freshly milled flour at home. I address you as a beloved tribe, because your participation in this class connects you with an expansive community of people who participate in the magic of bread making. Farmers, Millers, Bakers, and more. Welcome. In this class we will explore fermentation, starter maintenance, shaping techniques and learn about the journey a seed of grain takes to becoming a loaf of bread. You will leave equipped with experience, knowledge and equipment for baking sourdough bread with fresh milled flour at home!