In this workshop we will start in the Wakelyns Bakery, mixing and fermenting YQ population wheat sourdough bread dough with Wakelyns resident baker and cook, Henrietta Inman, from grain that cereal grower, Helen Holmes, has harvested the week before at Wakelyns. We’ll then move onto a tour of the Wakelyns alleyways with Henrietta and Helen (seen here, but not at Wakelyns!) outlining how diverse grains such as populations, ancient varieties and everything from ryes to spelts can be grown even on a small scale for home consumption.

After lunch we will thresh with a pedal powered grain bike to loosen the grain from the chaff and then winnow in a 1912 made hand-cranked machine to blow the chaff away from the precious grains.

From sowing, looking after and harvesting your grains, preparing the starter to mixing, shaping and baking the loaves, after the class you’ll feel equipped with the information you need to continue growing grains and baking at home. We’ll also discuss the importance, joy and deliciousness of using local grown grain from a local grain network and our role as farmers, bakers and bread consumers in the transition to a regenerative farming future, supporting agroecological farms, soil health and human health.