Inspiring and expanding your approach to baking through fresh milling with Riot Rye in collaboration with Mockmill/Germany

Riot Rye Bakehouse & Bread School (run by Real Bread Ireland co-founder Joe Fitzmaurice and Julie Lockett) are delighted to be hosting this event with Paul Lebeau from Mockmill in Germany.

On this course, you will be baking with organic Irish soft and higher protein wheats, rye, spelt, Einkorn, Emmer, oats, barley and milling and blending these with an array of pulses, seeds, spices, herbs, flowers, let your imagination go wild!

Course details:

This hands-on weekend course is suitable for home bakers with an intermediate/advanced sourdough skill level, professional bakers and chefs and cooks with an intermediate/advanced sourdough skill level.

  • 8 places, €200 per person, starting 3pm Saturday 21st May and finishing 5pm Sunday 22nd May (sold out). If you would like to go on the cancellation list for this course, please email Julie on the contact page.

Price includes:

  • Organic/Fair Trade tea/coffee served throughout the weekend
  • Snacks on arrival Saturday
  • Wood-fired sourdough pizza Saturday night
  • Breakfast and lunch Sunday
  • A selection of breads you have baked yourself to bring home with you

You will learn:

Paul will be teaching his ’75+ sourdough sandwich loaf recipe’. This is 75% grain, 25% inclusions which can be pulses, seeds, spices, etc. – all freshly milled.

Paul is currently travelling extensively through the UK, the US and Canada and will share his learnings from all the bakers he is meeting on his journey who are also using the Mockmill Table Top Mill. You can follow Paul’s journey here.

Joe will be teaching a 75+ pasta recipe with freshly milled Irish grains from Oakforest Mills, Kilkenny and pulses as well as pastries using freshly milled soft Irish grains from Dunany, Co. Louth and pulses.

Kevin Dudley, founding member of Talamh Beo (an Irish farmer and grower organisation and Ireland’s only member organisation of the international La Via Campesina), will give a talk on food sovereignty. Kevin completed an apprenticeship at the Centre of Argoecology and Sustainable Food Systems at the University of Santa Cruz, Calfornia and has worked at Irish Seed Savers, Cloughjordan Community Farm and is currently running a local seed saving project.

Julie Lockett will give a tour of the ecovillage (Ireland’s only ecovillage) with a focus on food production and values: residential allotments, education areas, Community Supported Agriculture Farm, edible landscape and Cloughjordan’s ecology of food producers. Julie is co-owner of Riot Rye and a dance artist.

Julie, Joe and Paul will host you all in a social gathering in the Bakehouse on the Saturday evening where you can enjoy sourdough wood-fired pizzas in the bakery BYOB!

Overnight accommodation in Cloughjordan Ecovillage is limited to camping in our allotment area with a compost toilet or you’re welcome to bring a camper van (cost €5 per person). You will be welcome to use the shower at Julie and Joe’s house at the bakery. If you would prefer a bed for the night, we will see if anyone in our community can host you for a small fee, alternatively there is a hotel in Nenagh (20 minutes drive away). Please email Julie for more info: info@riotrye.ie.

Please see terms and conditions here.

Sourdough Baking for Chefs & Cooks
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