Whole Grain & Ancient Grains
Master whole grain and heritage flours
What You'll Learn
Requirements
- Comfortable with basic sourdough technique (starter, mixing, shaping)
- Access to specialty flours (spelt, rye, whole wheat)
- Dutch oven or baking stone
Who This Course Is For
- Bakers seeking more nutritious bread options
- People sensitive to modern wheat who want alternatives
- Anyone fascinated by the history of grains
Free Sample Lesson
Watch before you enroll โ no account needed
Why Ancient Grains Taste Different: The Chemistry of Flavor
Sofia explains the enzymatic and mineral differences between modern bread wheat and ancient grains like einkorn and emmer โ and why those differences create deeper, more complex flavors in your finished loaf.
Course Curriculum
4 modules โข 17 lessons โข 11 hours total
Your Instructor
Chef Sofia Andersen
Whole Grain Specialist & Ancient Grain Expert
Sofia Andersen grew up on a Danish farm where her family milled their own grains. She trained at the Nordic Food Lab and has spent the last decade researching ancient grains and their baking properties. Her courses bridge traditional Scandinavian baking with modern sourdough technique.
Student Reviews
I never knew spelt could produce such an open crumb. Sofia's hydration adjustments were a game-changer for every whole grain loaf I bake now.
The rye scald lesson alone justified the entire course price. My rye bread went from a brick to something I actually want to eat.
Great content but I wish there were more sourcing guides for US-based students. Some of the grains Sofia recommends are hard to find stateside.
30-day money-back guarantee
This course includes:
- 11 hours on-demand video
- Downloadable resources & worksheets
- Access on mobile & desktop
- Lifetime access
- Certificate of completion
- Instructor Q&A support
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Whole Grain & Ancient Grains
30-day money-back guarantee