Britta Blain – Head Baker at Castlerock Sourdough

Britta Blain – Head Baker at Castlerock Sourdough

Britta Blain is a passionate baker with over 40 years of experience in traditional bread baking. For more than two decades, she has been dedicated to the art of sourdough baking—a craft that requires time, patience, and a deep understanding of natural fermentation.

At Castlerock Sourdough, Britta creates bread using time-honored techniques, completely free from artificial additives or industrial baking aids. She firmly believes that real bread starts with the best ingredients—and for her, that means controlling the process from the ground up. To ensure the highest quality and freshness, she mills her own flour using her Salzburg Grain Mill MT 12. More than just a tool, this mill is an essential part of her baking process, preserving all the valuable nutrients in the grains, enhancing flavor, and making her breads easier to digest.

But Britta is not only a baker—she is also a passionate teacher. She loves sharing her knowledge through workshops and courses designed for all skill levels. Whether you’re a home baker eager to master the art of sourdough or an aspiring cottage baker looking to start your own micro-bakery, Britta’s hands-on classes provide not only techniques and recipes but also a deeper understanding of time, temperature, and the natural processes that make sourdough so special.

Her goal is to equip her students with both skills and inspiration. Everyone who attends her workshops leaves with newfound confidence, practical knowledge, and the motivation to bake incredible sourdough—whether for personal enjoyment or as a foundation for their own business.

To learn more about Britta’s bread, her baking courses, and everything Castlerock Sourdough has to offer, visit www.castlerocksourdough.com.