Sourdough bread baking is part science, part craft, and entirely delicious. In this hands-on four-day class, students dive into the living world of wild yeast fermentation — creating and nurturing their own sourdough starter from day one, then using it to mix, shape, score, and bake a full sourdough loaf by Thursday. Each session blends practical kitchen skills with real food science concepts: wild yeast and fermentation, gluten development, hydration ratios, and the chemistry behind a great crust. No prior baking experience is needed — just curiosity, a willingness to get your hands floury, and an appetite for learning.
$35 Materials & Supplies is due to instructor on first day of class.
Fee includes: All ingredients and equipment are provided. Students should wear closed-toe shoes and bring an apron if they have one. Each student receives a take-home bread baking kit, including fresh & dried starter, flour food, stone-milled flour, dough spatula, banneton and cover, and their finished loaf on the last day.
Learning Objectives
By the end of the four-day session, students will be able to:
- Create and assess the health of a sourdough starter
- Mill whole grains and blend flours for a classic country loaf
- Mix, bulk-ferment, shape, score, and bake a sourdough boule from scratch
- Apply basic baker's math to understand hydration and ingredient ratios
- Explain the role of wild yeast, bacteria, and gluten in sourdough baking
- Use proper kitchen safety, sanitation, and equipment handling
- Reflect on their bake through a group tasting and peer discussion
