Grain to Loaf Bread Class

Taught by Suzan Triplett

Revival Mill & Bread Co. — Classes

I’m Suzan Triplett, and I’ve spent many years baking bread from the grain up. I’ll be running this class start to finish, milling included. I can’t take all the credit, though: generous mentors and fellow bakers helped me along the way. I’ve taught more than 500 people how to bake their own bread. I’d love for you to join me.

Robinson's Family Feed
7451 S Lakeside Dr, Amarillo, TX
October 10, 2026 at 10:00 AM

Baking Bricks with Fresh-Milled Flour?
Let Me Show You What It Really Needs!

Watch fresh grain become flour, follow every step before the oven, learn how we source and blend our grains, discover what wholegrain dough really needs, and join the Revival Mill & Bread Co. baking community. With this live class, you’ll leave with fresh-milled flour, the recipe, and the confidence to bake a real loaf at home!

Course Overview

Why Join This Course?

Ever bought a bag of fresh-milled flour, gone home excited, and pulled a dense little brick out of the oven? Wondered why the same dough that behaves for everyone else fights you at every turn? Fresh-milled, stoneground flour plays by different rules than the store-bought bag, and almost nobody tells you that going in.

This class fills the gap. You’ll watch whole grain become flour and follow every step that comes before the oven, from mixing and autolyse* through kneading, rising, and shaping. You’ll learn how we source and blend our grains, what the mill settings actually change, and what wholegrain dough needs from you. You’ll leave with fresh-milled flour, the recipe, and the confidence to bake a real loaf at home.

*Autolyse is a short rest at the start of mixing: you combine just the flour and water, then let it sit for twenty minutes to an hour before adding salt and starter. While it rests, the flour fully absorbs the water and the gluten begins to develop on its own, so the dough turns supple and stretchy with far less kneading. It matters even more with fresh-milled wholegrain, which drinks water slowly and needs that time to come together.