Sourdough Bread Baking for Beginners • Ages 16+

Sourdough is more than baking — it’s fermentation science. In this class, we’ll cover the fundamentals of time, temperature, and ratios so you understand the process (not just a recipe). Everything will be taught in a beginner-friendly, step-by-step way — and you’ll leave feeling confident and capable. Because sourdough is a process, you will need time after class to continue the remaining steps at home to complete your loaf. Bread and other ingredients to accompany bread will be served for tasting, please notify your instructor of any food allergies. Helpful tools to have at home: Dutch oven, food scale, parchment paper, and bread flour.

Session Date
June 13

Day & Times
Saturday
1:00 – 3:30pm

Location
Lind Park Field House

Fee
$40 per person

What You’ll Learn

• How to maintain a sourdough starter
• Mixing your dough in class (hands-on!)
• Understanding bulk fermentation (and how to read your dough)
• Shaping techniques
• Cold proofing
• How to bake a standard artisan sourdough loaf

What You’ll Get

• Sample fresh warm sourdough bread in class
• Multiple take-home handouts
• Your own sourdough starter and glass jar
• Your dough to take home and bake
• 48-hour post-class chat group support for questions + guidance

What to Bring

• One medium-sized mixing bowl (2.5–3.5 qt is ideal)
• Apron (optional)