Hand-Mixed Sourdough: From Starter to Finish

What to Expect

This is a high energy, hands on class focused on the tactile experience of making bread. We will focus specifically on hand mixing dough without the use of machines, giving you a true feel for gluten development. Because sourdough is sensitive to its environment, we will discuss how factors like humidity and ambient temperature affect your results. You will participate in every step of the basic paradigm of sourdough, from feeding the culture to the final bake.

Skills You’ll Acquire

• Starter Maintenance: How to feed, maintain, and successfully use a sourdough starter.
• Planning and Timelines: Understanding the schedule and paradigm required for a successful bake.
• Gluten Development: Master mixing and folding techniques by hand for the perfect crumb.
• Shaping Techniques: Learning how to tension and shape your dough for a professional look.
• Baking Essentials: Understanding how to use home equipment like Dutch ovens or baking sheets for the best crust.

What’s Provided

• All ingredients including flour, salt, filtered water, and sourdough starter.
• Tasting supplies: Honey, butter, garlic, and ricotta for enjoying fresh bread in class.
• Parchment paper and communal baking equipment.
• Expert guidance and troubleshooting for home baking.

Who Should Attend

Anyone interested in the science and craft of traditional bread making. No prior baking experience is required! 18+. (Participants 13 to 18 are welcome with parental or guardian supervision).

Prerequisites and Safety Information

None. Please wear comfortable clothes you do not mind getting a little flour on and closed toe shoes.

What to Bring

• A container or bowl for transporting your dough to bake at home.
• A small jar or container for taking home your own portion of sourdough starter.