This Sourdough Class is an immersive, 3-hour journey into the world of wild yeast and artisan bread. Students will learn the technical foundations of maintaining a starter, the initial mixing, the process of "stretch and folds", shaping the loaves, and finally baking to perfection. This class will walk you through everything you need to know, and send you home with a recipe, the tools you'll need, as well as your own starter so you can immediately begin your Sourdough journey in your own home.
What You Will Learn
- The Living Starter: Master the lifecycle of a sourdough starter, including terminology, how to identify a "ripe" starter, and the essential feeding schedule.
- Dough Development: Learn the "stretch and fold" technique to build strength and structure in your dough without traditional kneading.
- Flour Science: Discover the roles of different grains, such as how whole wheat adds flavor while bread flour provides a stronger rise.
- Shaping & Scoring: Practice professional pre-shaping and final shaping techniques to ensure your loaf has the proper tension for a beautiful oven spring.
- The Perfect Bake: Master the home-baking process, from using a Dutch Oven to create steam to scoring designs with a bread lame for controlled expansion.
Class Schedule
- Mixing & Starter Care (35 mins): Welcome, hands-on feeding of the starter, followed by a demonstration on mixing the base dough.
- Developing the Dough (135 mins): A series of three "stretch and folds" interspersed with lessons on starter maintenance, discard uses, and the fermentation timeline.
- Break & Tasting: Leg stretch and a guided tasting of pre-baked sourdough loaves with butter, balsamic vinegar, and Italian olive oil.
- Pre-shape & Final Shape (20 mins): Students learn to handle their risen dough, performing the final shaping before placing their loaves into bannetons.
- Score & Bake Demo (10 mins): A technical demonstration on how to flip, score, and bake the dough at home using a 500°F preheated oven.
Amenities Included
- Refreshments: Access to a snack counter including house-made non-alcoholic drinks, charcuterie and fruit skewers, a dessert, and a Keurig coffee station.
- Tools & Equipment: Class aprons and use of professional tools needed during the session.
- Sourdough Tools: Every student takes home the basic tools needed to prepare sourdough, including a banneton, plastic bowl cover, dough scraper, and 20g of active sourdough starter.
- Take-Home Dough: Participants leave with their handcrafted dough in their new banneton, ready for cold fermentation and baking at home.
- Recipes: All recipes and instructions needed to recreate this sourdough at home.
Notes:
- Tickets are NON-REFUNDABLE! If you are unable to attend the class, you may transfer the ticket to another person. Tickets are not transferable to another class.
- Doors will open 10 minutes before listed class start time. Students wishing to grab seats together are encouraged to arrive when doors open, otherwise we cannot guarantee reserved seating regardless if tickets were purchased together or not.
- Absolutely no experience is necessary
- For questions and inquiries please contact us at:
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