Sourdough Summer Camp

A week of sourdough baking fun at Pine Mountain

July 20th - 24th

Level: Beginner

When: July 20th - 24th 2020

Have you always wanted to make great sourdough bread, but don’t know where to start? Join us from July 18th to July 24th for a week of all-sourdough baking fun in the Eastern Kentucky mountains. This camp is designed for the beginner in mind and no previous bread experience is necessary. Together we will mix six different doughs ranging in ease and flavor. You will leave with a basic understanding of the fundamentals and confidence in the physical motions that divide a good loaf from an excellent loaf. Baking will be done in our outdoor, mobile, wood fired oven and indoors with typical ovens so you can apply the knowledge in your own kitchen. Classes will be taught by author and baker, Tara Jensen, along with her trusted colleges and guest chefs.

All information is covered in an approachable, conversational style and there will be plenty of time to answer questions. We purposely keep our groups small for an immersive and intimate experience.

The hours flew by and I’m walking away with skill and confidence and a little pep in my step.
— Kate Bradshaw




Topics covered

  • Sourdough starter: what is it and how is it made?

  • Kinds of starter: liquid or stiff, white flour or rye, whole grain or not?

  • How to maintain a starter and care for it when not in use.

  • How to pick the best flour for your final goal

  • Fresh flour and how to work with it.

  • Milling flour at home.

  • Shaping and scoring bread.

  • Baking in a home oven.

    Breads covered

  • Work Week Sourdough

  • Miche

  • Purple Grit Bread

  • Oat Porridge Loaf

  • 100% Rye Bread

  • 72 Hour Pizza Dough

  • Focaccia with seasonal toppings



  • Coffee, juice + tea are included

  • Dinner comes with a glass of wine

  • Make Your Own Pizza Party on Thursday night

  • Breakfast 7:30 A.M. to 8:30 A.M.

  • Lunch 12:30 A.M. to 1:30 P.M.

  • Dinner 6 P.M. to 7 P.M.

Our private chef takes great care to nourish us with well balanced, whole food meals accompanied by plenty of fresh greens and protein to keep us fueled for the week.

We are happy to work with vegans, vegetarians and those with food allergies and other concerns.


Take Away

  • An autographed copy of A Baker’s Year

  • A custom Smoke Signals t-shirt and tote bag

  • Six loaves of sourdough bread

  • A booklet of our formulas and tricks


Tara Jensen

Smoke Signals, Planet Earth

I am a baker, teacher and author who is passionate about sourdough and the environment. I started my career on the commercial side, working in bakeries making over 2,000 loaves of bread a day. I immediately fell in love with the process and the people. These early years of instruction have proven invaluable, as I was in taught in the apprenticeship model, diligently mastering each step of the entire process. Why professional bakers structure their formulas the way they do and use certain ingredients and methods is a deep part of my working knowledge. I have been teaching sourdough baking around the country and in the Southeast for the past five years. My book, A Baker’s Year was released by St. Martins Press in 2018.

Our guest teachers and chef for the week will be announced closer to the date.