📅 Upcoming Dates:
-Tuesday, October 15, 6:00–8:00 PM
-Tuesday, November 18, 6:00–8:00 PM
-Tuesday, December 17, 6:00–8:00 PM
📍 Portsmouth Olympic Harbour, 2nd Floor, 53 Yonge Street, Kingston (exterior doors to building open at 5:45 pm)
Curious about sourdough but not sure where to begin? This two-hour class is designed for absolute beginners. It is a relaxed introduction to sourdough, where you will watch the process unfold, taste a variety of baked goods, and try your hand at a few simple, satisfying steps.
✨ What to expect:
-a talk about sourdough: what it is, how it works, and how to know when your dough is ready
-a full demonstration: mixing, stretch and folds, shaping, and scoring
-a live aliquot test so you can see exactly when bulk fermentation is done
-hands-on scoring practice, you will score and bake your own loaf to take home
-bagel session: weigh, boil, seed, and bake your own bagel (shaping is demonstrated for you)
-a guided tasting of sourdough breads, bagels, a cinnamon bun, and one of our signature cookies
🍞 You will leave with:
-a fresh-baked sourdough loaf you scored and baked
-a fresh-baked bagel you boiled, seeded, and baked
-a dried sourdough starter pack with detailed instructions
-a simple, reliable sourdough pizza recipe to practise at home
This is not a full bread-making course. It is a friendly introduction and the perfect way to dip your toe into the world of sourdough. From here, many students move on to my five-hour Bread and Pizza Workshop, where you will dive much deeper and leave fully equipped to bake on your own. Advanced classes in whole grains, rye, and bagels are also available as you grow your skills.
🎟️ Limited to 10 students.
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