The only bread making class in the US
using freshly milled flour
Learn how to make bread that is easier to digest, contains more fiber and vitamins, and tastes better. (But we teach all kinds of other classes, too!)
“One of the best things to do in LA”
–LA Magazine
Taught personally by Roe, thousands of Angelinos have learned how to bake bread in this three-hour workshop. Roe takes you step-by-step through his weekly bread baking routine:
- Selecting the right grains
- Milling the grains
- Making, feeding and using starter
- Mixing dough
- Shaping and slashing
- Baking the dough (and of course, eating)
- Churning butter from scratch
This is a hands-on class, so you will practice everything taught, and get to taste test that day. You’ll leave with dough you mixed in class, to bake at home, and some of Roe’s wild sourdough starter to maintain on your own.
It doesn’t matter where you are in your bread making journey
Whether you’re a professional baker or someone who has never baked before, this workshop will offer new information in a fun, digestible way.
You don’t need to have a mill
Even if you don’t plan to mill flour (yet), you’ll still learn so much about the tools and possibilities to give you confidence and inspiration to keep baking.
What do I need?
You’ll need to bring a mixing bowl, a small mason jar for your starter. Optionally, you can bring an apron and your favorite jam or cheese to share with the freshly baked bread. Don’t worry if you forget anything, we’ve got extras.
Do I need to live or travel to Los Angeles for this class?
This is an in-person class, but we now offer our online class, which you can take anytime, from anywhere, without losing any of the magic of Roe’s in person charisma.
Encyclopedic knowledge, palpable enthusiasm, wonderful way to spend a few hours and learn about the best food. Highly recommend! -Matthew L.
The Sourdough Bread class is more than what you expected. You are not only making bread, you are indulged in a lesson of grains as well as making your own flour (for the bread) from grains! How cool is that! In the end you become at ease with all that it takes to make bread at home with ease and understanding simple steps and tips for a perfect delicious loaf that satisfies. Roe shares his insights and guides you through the process in a much more comfortable way that other bread making classes (and videos) can provide. I’m so thankful to him and thankful I took this class. – Paul M
Roe was amazing. I learned so much and the time just flew by. Thank you! -Caitlin W.
Fantastic class, we went from being complete beginners to making two delicious loaves of bread 😉 Highly recommended for all levels of bread makers. -Tim B.
I had one of the most rewarding experiences taking the sourdough making class. I left feeling inspired by the wealth of knowledge Roe has and the generosity, compassion and care he has. I was so fascinated and curious with all the knowledge he shared. Such a respectable guy who knows so much about good quality grains / sourdough making methods and just wants to share all of it with the people around him! Have highly recommended this class to so many people in my life already, I definitely will come back for grains and take another class in the future! -Annabel V.
This class was packed with information! It was interesting to learn the science of whole grains versus processed flour and the nutrients we are missing when eating store bought flour. There was also some history on how the manufacturing of bread over the decades has changed and why. A truly fascinating class taught by someone enthusiastic and dedicated to eating healthy with simple ingredients. I would absolutely recommend taking this class if you want to learn how uncomplicated and nutritionally beneficial it is to bake sourdough with fresh milled grains. -Jenny N.
Super sourdough class! Information-dense enough to be a great use of my time, but also very relaxed and informal. It seems like there’s something in this for everyone, regardless of skill level; I think that’s the mark of a knowledgeable and engaged instructor who clearly loves the subject. 10/10 recommend. -Lisa W.
A wealth of information, conveyed with energy and enthusiasm. Understanding the background of bread making and how it’s evolved (in the wrong direction, largely) truly stokes motivation to bring the old traditions back to the home kitchen, so truly healthy bread can be had once again. I left with the knowledge and supplies to begin preparing my own loaves, as well as an excellent source for bread-making tools and healthy, well-priced whole grain. This experience was worth 100 hours of YouTube videos, and then some. I’m new to bread-making and do not want or need a fancy specialist training. This is an excellent class for anyone who is ready to jump in and get started right away.
-Mark M.
Roe is an engaging, hilarious and knowledgeable teacher. The class was well-paced, full of background information on the history of wheat and flour, and good hands-on time. I’m a seasoned sourdough bread maker and I still learned a lot, and had a good time. Also, the new classroom space is bright and open and very inviting. I’ll be back for a sourdough pizza class! -Sherry M.
This class, taught by Roe was such a fun learning experience. I’ll start with Roe who is energetic, passionate, and bursting at the seams with knowledge. He keeps the class light and flowing and was able to pack in a lot of information that was still digestible. I had no idea the history of flour milling or how to navigate all the different options available to us (and the difference between bad flour and good flour). I loved starting at the ingredients and working our way from there to the starter and the method. I went into the class thinking I’d learn a little and left feeling completely inspired and wanting to continue my bread making journey forever!!! Highly recommend this class to people who are just getting started or people who have been doing it for years. -Hannah S.
Sign up for the next in-person class before it sells out
“This experience was worth 100 hours of YouTube videos, and then some.”
-Mark M.
Sourdough bread making classes have never been so popular, but most sourdough classes use store bought flour, while freshly milled flour is at the heart of what makes Roe’s classes different. Our brand new online bread making class expands on our in-person class, leaning on Roe’s warm and easy-going teaching style to make bread making possible for every kind of learner. Spanning 6 hours that you take at your own speed, you’ll learn:
- Selecting the right grains
- Milling the grains
- Making, feeding and using starter
- Mixing dough
- Shaping and slashing
- Baking the dough (and of course, eating)
- Churning butter from scratch
When you purchase the class, you’ll choose a date for us to ship you your own freshly milled flour and sourdough starter to use as you follow the class. A perfect gift for you or someone else, you will leave this class with everything you need to make fresh bread that is easier to digest, more nutritious than store-bought, tastier and better looking.
What’s included
- One year access to all 10 chapters of our online sourdough making class.
- Class Kit shipped directly to your home when you’re ready to start.
- 2 flours that were selected and milled fresh the day they were shipped to you
- Enough fresh starter for your first two loaves
- Pre-measured salt to improve your chances of success
Frequently asked questions:
You don’t need a mill to take the class, or succeed after. Your class includes all the freshly milled flour you’ll need for the assignments, mailed to your home. If you decide you’d like to mill flour after the class, we’d be very excited to help you choose a mill.
Nope. Infact, being inexperienced may give you a surprising leg up. Fresh milled flour is so different from using store bought or commercial bread flour that experienced bakers sometimes have to break ingrained habits. In short, you’ll find everyone, regardless of experience, in much the same boat.
Experienced bakers have called this class “life-altering” (not kidding!). Baking bread with fresh milled flour is a completely different experience. Doing so yields better tasting, easier to digest, more nutritional bread. With the cost of flour rising dramatically, it can also be economical. It’s not unusual for us to have professional bakers come through this class with a positive experience. Recently, a baker of 20 years explained he’d attended class under duress, at his wife’s suggestion. He didn’t think he had much to learn about bread, but afterwards, he realized, he knew nothing about “real bread”, and his entire approach has changed.
This class uses freshly milled flour, which contains gluten, and there is airborne gluten in our classroom and store. But, one of the reasons many people have gluten sensitivity is the amount of digestion required of modern flours. By using freshly milled grains, where all parts of the grain are still present, as well as sourdough starter instead of quick-rising yeast, much of the digestion required is done by the fermentation before the bread is even made, instead of requiring someone to do so after eating the bread. Many people with bread sensitivity (not Celiac’s) find bread from freshly milled flour digestible, where other bread they’ve bought isn’t. We hope you try!
We’re going to send you two specific flours we’ve made just for this class, and a starter made with those flours. We would not recommend using your own starter or flour. After the class, you’ll understand how to mill your own flour, and make a starter using our methods.
You’ll need an oven capable of reaching/keeping a temperature of 500 degrees F, a mixing bowl, and a dutch oven for best results. We can help you source anything you don’t already have.
Our class is hosted on the Kajabi platform. Kajabi is compatible with a wide range of devices and browsers. For desktop and laptop users, Kajabi supports the latest versions of Google Chrome, Mozilla Firefox, Safari, and Microsoft Edge. It is important to note that Internet Explorer is not supported, as it is no longer being updated by Microsoft.
For mobile device users, Kajabi is compatible with both iOS and Android devices. This includes smartphones and tablets. However, for the best user experience, it is recommended to use the latest version of the device’s operating system and browser. Kajabi’s mobile app is also available for download on both the Apple App Store and Google Play Store.
You do not need any specific hardware or software to use Kajabi. Kajabi is a cloud-based platform, which means you can access it from any device with an internet connection, such as a computer, tablet, or smartphone. It is compatible with all operating systems, so whether you’re using Windows, MacOS, iOS, or Android, you can use Kajabi without any issues.
In terms of software, all you need is a web browser to access Kajabi. This could be Google Chrome, Mozilla Firefox, Safari, or any other browser of your choice. There’s no need to download or install any additional software. However, for the best experience, it’s recommended to keep your browser up-to-date.
Send us an email at info@kingsroost.com, and we’d be happy to answer your questions.
Learning to bake bread together could be your next corporate teambuilding workshop
Accommodates up to 40 participants
Starting price at our storefront: $6,000
Starting price at your location: $10,000+travel
Roe has taught his ground-breaking class in churches, cooking schools, corporate offices and even private homes, but we can also customize a class at our shop for your organization.
- Every participant mills flour and goes home with both the dough to bake later as well as their own starter. This class always stimulates an energetic discussion on the modern food system and milling your own sourdough bread flour is just one way to upgrade our overall approach to healthier eating.
- Discussion section on the health benefits of whole grain milling relative to the ultra-processed flour available in stores and used in most commercial bread products.
- The history of wheat, modern wheat processing and the benefits of natural fermentation and it’s impact on flavor, health and digestibility of the gluten in modern breads.
King’s Roost is home to cooking classes for kids and adults, private classes and parties.
Chef Mary Moran, owner of The Silverlake Kitchen teaches weekly after school cooking classes for kids and hosts private parties as well as holiday cooking camps.
Chef Nina Zippay, owner of Radical Cooks, teaches private classes of all sorts with a focus on vegan and sustainable cooking.