Scheduled for next Sunday, the workshops will feature demonstrations of how grain is milled into flour, which will then be used to bake tailored sourdough creations.

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The workshops will be presented by AMM board member John McCorquodale, who will demonstrate the milling process, and The Itinerant Baker owner Fiona Green, who will lead the sourdough tutorial.

Ms Green started The Itinerant Baker last year as a COVID-inspired business venture, and hopes the workshops will generate intrigue around the milling and breadmaking process.

"There's so many possibilities when it comes to local flour, and sourdough bread is one of the numerous products that can be generated through the milling process," she said.

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Ms Green said sourdough breadmaking opens itself up to a wealth of possibilities, blending patience with creativity.

"It's quite a complex process; all of these fascinating elements [temperature, water, microorganisms] require a fine balance to produce sourdough loaves, and the final product is different every time," she said.

"There's ample room for possibility when it comes to making sourdough, with so many ways to put your own individual stamp on the craft.

Ms Green sources her flour from locally grown ancient grains.

AMM CEO and Bathurst councillor Jess Jennings said the workshops will combine Ms Green's expertise with Mr McCorquodale's vast history and knowledge of the milling profession.

"He [John McCorquodale] is a descendant of the family business [McCorquodale Bros.] who supplied Arnott's with their flour for biscuit production," Cr Jennings said.

"It's quite likely a vast majority of Australians have eaten biscuits made of McCorquodale flour, as they were Arnott's main supplier for several decades."

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Cr Jennings said the workshops will also team well with Tremain's Mill's historical status in the community.

"It's a nice synchronicity, and to get community activities happening in this heritage industrial building is exactly what Tremain's Mill is all about," he said.

"Both workshops will end with a loaf of baked bread coming out of the oven."

The workshops will take place on Sunday, June 13 from 10am to noon, and from 2pm to 4pm. Tickets cost $20 per person or family, and include a year's membership to the AMM. For more information, call 0423224750.

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