From Grain to Loaf

A 2-Day Sourdough, Milling & Ancient Grains Camp at Sunset Highway Farm

·  Friday & Saturday, December 4-5th
· 9:30am–2:30pm both days
· Located at Sunset Highway Farm
· Over $600 in value
· Only 10 seats available 

Maybe you’ve tried sourdough before. You fed a starter for a week, baked a loaf that came out flat (or a little like a brick), and quietly gave up.

Or maybe you’ve been dreaming about fresh-milled flour and ancient grains, but the mill, the grains and the “how” of it all felt like too much to figure out on your own.

I’m not going to lie to you: there’s a pretty big learning curve to baking sourdough with fresh-milled flour. But it doesn’t have to take you years to figure it out, like it did for me.

My sourdough story

When I got started 7 years ago, almost no one was talking about fresh-milled sourdough online, and definitely no one was teaching it in classes. I made brick after brick after brick… and eventually, I gave up.

After taking a year off, I was determined to figure it out. I scoured every book, resource and video I could find. Along the way, I discovered a whole lot of little tips and tricks that made a huge difference.

Finally, I was making bread my family was excited to eat. Then I started hearing, “This is the best [bread] I’ve ever had!” That’s when I knew I’d finally cracked the code.

I kept getting requests to teach a fresh-milled bread class, so I put together a curriculum with everything I wish I’d learned on day one. It would have saved me years of frustration (and a whole lot of wasted flour)!

To date, I’ve taught over 150 women in my kitchen, and even more online. And this 2-day sourdough camp has been one of my most requested classes (ever)!

Now it’s your turn

For two days, you’ll experience every part of the sourdough process, start to finish. And you won’t just be watching me. You’ll take a loaf from wheat berry, to fresh-milled flour, to feeding a starter, to mixing, shaping and baking, right alongside me.

By the end of camp, you’ll have baked my most-loved recipes with your own hands. You’ll go home confident you can bake bread your family will love.

And the best part? It’s bread that will truly nourish them, too.

Why two days?

Real sourdough takes time, and that’s the beauty of it. With two days, you’ll get to feed your starter, mix and knead your dough on day one and then prep it and bake it on day two. This way, you experience the whole rhythm of sourdough from start to finish, right alongside me. No shortcuts, no “and here’s one I made earlier.”

What we’ll cover together

🌾 Day 1: Grain, starter & dough

• How to source, store and mill grains at home for the freshest, most nourishing flour
• What makes ancient grains different, and how to bake with them successfully
• A demonstration of how my electric and manual mills work and help figuring out how to choose the best mill for your situation
• Caring for your sourdough starter: feeding, timing, and how to adjust for fresh milled flour
• Mixing, stretching and folding your own dough and how to ferment for better nutrient absorption

🍞 Day 2: Shape, score & bake

• Shaping and scoring your loaf for that beautiful oven spring
• Baking it all the way through to a golden, crackly crust
• How to do boule inclusions
• How to make the perfect sandwich loaf with ancient grains
• How to make soft and delicious dinner rolls
• Using your discard: no more pouring it down the drain
• Building a simple sourdough rhythm that fits real family life

Sourdough lunches (and lots of samples!)

Both days, you’ll enjoy a sourdough-themed farm lunch, plus plenty of sourdough samples: breads, discard recipes and treats made with fresh-milled and ancient grain flours. You’ll taste exactly what’s possible in your own kitchen.

And you’ll be doing it around the table with other women who love this way of life. Because every woman needs a village, and bread is always better shared.

What you’ll take home

🫙 Your own live ancient grain sourdough starter

A healthy, active ancient grain starter from my kitchen, ready to bake with the moment you get home. No waiting weeks to get one going.

📖 My 60+ page sourdough recipe booklet

Every recipe and technique from camp, plus my family favorites: loaves, discard recipes, ancient grain bakes and more. It’s the book you’ll keep on the counter, flour-dusted and well-loved.

🎥 My online Sourdough, Milling & Ancient Grains Course

Video lessons you can watch at home whenever you need a refresher, so you’re never baking alone. Stuck on shaping? Starter acting funny? Just pull up the lesson.

Everything that’s included

Your price: $397

This camp is for you if…

• You've never baked sourdough
• You regularly bake sourdough and you're ready to take it to the next level
• You’re curious about milling your own flour but don’t know where to start
• You want to bake with ancient grains for more flavor and nourishment
• You want to finally feed your family homemade bread, made from scratch
• You’d love two days in the kitchen with like-minded women

No experience needed. Total beginners and “I’ve tried and failed” bakers are so welcome here.

Questions you might have

Do I need a grain mill or any equipment?
Nope! Everything is provided at camp. I’ll also share what to look for if you decide to buy a mill later.

I’ve never baked bread before. Will I be lost?
Not at all. We start with the basics and build up together.

Do I need to attend both days?
Yes. Day one sets up the dough you’ll bake on day two, so you’ll want to be there for both.

Is lunch included?
Yes, both days! And there will also be other samples so come hungry.

Save your seat

📅 Friday & Saturday, December 4-5th
🕤 9:30am–2:30pm both days
📍 Sunset Highway Farm: 1011 N Craig Rd, Spokane, WA 99224
💵 $397, all supplies, both lunches and samples included
🎁 Take home your live ancient grain starter, the 60+ page recipe booklet, and the online Sourdough, Milling & Ancient Grains Course
👩‍🌾 Limited to 10 people we keep the class small because it is VERY hands on 

Can't make it to this one?

Join the wait list to be the first to know when another Canning Camp is scheduled.