Exploring the Science and Art of Baking with Sourdough + Alternative Grains

Exploring the Science and Art of Baking with Sourdough + Alternative Grains September 24-27 2026 Join us for a few days in the Adirondacks to gain hands-on experience diving into the world of baking and grains. This course will unfold over several days on campus with local instructors sharing knowledge on sourdough baking tips and tricks, baking with a variety of grains (such as rye, einkorn, and buckwheat), and wood-fired pizza baking. This workshop combines a blend of educational learning from experts, getting your hands deep in dough, and a field trip to a local grain mill and farm. Bakers of all levels are welcome to register; however those with existing experience of at-home baking may gain the most from the retreat offerings. The Details Craigardan is built around creativity in community. The weekend will be spent connecting and learning with fellow bakers, as we expand our collective knowledge and try new things. PROGRAM. Learning from several experts throughout the weekend, this workshop will focus on leveling up your confidence in baking with sourdough and a variety of alternative grains. The goal is to share in the beauty and opportunity of experimenting with all different types of grains and techniques. The program will begin with an introduction to grain as a crop followed by a deep dive into the science and techniques of sourdough baking. Afternoon sessions will focus on baking with a variety of grains such as rye, einkorn, and buckwheat. We will get our hands dirty with dough throughout each day and enjoy the fruits of our labor all weekend. We’ll learn to prepare a pizza sourdough for a wood-fired pizza party, visit a nearby grain mill and farm, and return to the campus in the evening for a hands- on wood-fired baking session. We’ll be working in Craigardan’s fabulous pavilion kitchen with both traditional and wood-fired ovens. Attendees will leave campus with warm loaves, new baking inspiration and techniques, and a greater baking community. FOOD. Cabin and on-site camping participants will enjoy self-serve breakfasts including yogurt, granola, eggs, bread, coffee, tea, etc. Lunches will be prepared by program staff and participants from the group farm share and fully stocked pantry. Dinners will include local produce and products from our farm and partner farms, fresh-baked bread, and wood-fired pizzas. Day-participants are invited to join lunches and dinners only. ACCOMMODATIONS. In-residence participants sleep in their own tiny Artist Cabins, designed as a very modern take on the Adirondack Lean-to. Each beautiful cabin has a bed, writing table, good lighting, outlets, heat, closet space, and a small entry porch. The cabins are located on the main campus site, 1/3 mile drive or walk into the property from the farm and Farmhouse. They are situated at the top of the campus clearing next to a Bathhouse which has four individual full bathrooms. All participants have access to shared living space in the beautiful Applebarn. O...