Explore the art of baking fresh, delicious bread from scratch, starting with the very foundation: grains. In this hands-on workshop, participants will learn how to select and work with different types of grains, from wheat to ancient grains. We’ll dive into fermentation, kneading, shaping, and baking techniques, emphasizing the importance of high-quality, local grains for creating flavorful, nutrient-rich bread. Whether you're a beginner or seasoned baker, this workshop will give you the skills to bake bread that’s both delicious and nourishing.
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Chef Chris Ericsen is a sourdough Wizard who believes bread is best when it’s slow, simple, and shared. Rooted in traditional methods, he loves the alchemy of turning flour, water, and wild yeast into loaves that bring people together. With a down-to-earth approach, Chris makes sourdough feel approachable whether you’re starting your first jar of bubbly starter or pulling a crusty loaf fresh from the oven.
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The Nashville Food Project
5904 California Avenue
Nashville, TN 37209 -
$50.00
*Snacks provided. Limited spots available, must register below.