Welcome to the first workshop in the Level Up Your Loaf series. This intermediate-friendly session is designed to help you better understand bulk fermentation — the stage of sourdough that most bakers struggle with.
In this workshop, you’ll learn how to read your dough, understand fermentation timing, and build strength with confidence.
During this workshop you’ll work hands-on with multiple doughs at different fermentation stages so you can feel the differences in structure and readiness. I’ll demonstrate how fermentation impacts shaping and baking, show you the visual cues you should look for, and walk you through the techniques that create strong, beautiful dough.
You’ll also leave with practical tools and guides to help you understand your dough at home, no matter what your kitchen conditions are.
What’s Included:
Hands-on practice working with three doughs at different fermentation stages
Demonstrations of how bulk fermentation affects shaping, scoring & baking
Guided practice with stretch & folds and coil folds
Visual comparisons of gluten strength, bubbles & dough elasticity
A detailed fermentation tracking chart
A weekly sourdough schedule tailored to home baking
A bulk fermentation troubleshooting guide
Freshly baked sourdough to taste during the workshop
Complimentary drink option (21+ for alcohol where permitted)
What You’ll Learn:
How hydration impacts texture and dough behavior
How gluten forms, strengthens, and changes throughout bulk
How dough temperature affects fermentation timing
The differences between autolyse, mixing, stretch & folds, and coil folds
How to “read the dough, not the clock” using visual and tactile cues
How inclusions impact bulk fermentation
How to adjust fermentation for warm vs. cool kitchens
How to identify under-fermented, perfectly fermented, and over-fermented dough
How bulk fermentation influences shaping success, crumb, and oven spring
No refunds.
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