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9:00 AM – 12:30 PM | $100
Forget the complicated internet tutorials. Sourdough is an intuitive, rhythmic craft, and the best way to learn is to feel it with your own hands. In this small group (limited to 5 students), we’re stripping away the mystery and focusing on the tactile "feel" of great bread, combined with some light science on the ferment that makes it work.
From feeding your starter to the final shape, you will physically perform every single step of the process. No watching from the sidelines—you'll be at the bench, learning the stretch-and-folds and shaping techniques that create that perfect airy crumb.
Tasting Table: We’ll start with warm house sourdough, hand-churned cultured butter, and local jams to see (and taste) what we’re aiming for… and of course coffee and tea!
Tactile Learning: You’ll work through the full lifecycle of a loaf, mastering temperature, timing, and the art of "reading" your dough.
Discard Crackers: While our dough rests, we’ll bake a batch of gourmet sourdough crackers so you know exactly how to use every bit of your starter.
A Loaf Ready to Bake: You’ll head home with a loaf you shaped yourself, resting in a professional banneton basket, ready for its final cold-ferment and a fresh bake tomorrow morning.
Your Own Starter: A jar of our active heirloom sourdough culture to kickstart your home bakery.
Baker’s Blueprint: A simple, jargon-free guide to ensure your future loaves are just as successful as today’s.
Come ready to get flour on your hands and leave with everything you need to bake with confidence.
9:00 AM – 12:30 PM | $100
Forget the complicated internet tutorials. Sourdough is an intuitive, rhythmic craft, and the best way to learn is to feel it with your own hands. In this small group (limited to 5 students), we’re stripping away the mystery and focusing on the tactile "feel" of great bread, combined with some light science on the ferment that makes it work.
From feeding your starter to the final shape, you will physically perform every single step of the process. No watching from the sidelines—you'll be at the bench, learning the stretch-and-folds and shaping techniques that create that perfect airy crumb.
Tasting Table: We’ll start with warm house sourdough, hand-churned cultured butter, and local jams to see (and taste) what we’re aiming for… and of course coffee and tea!
Tactile Learning: You’ll work through the full lifecycle of a loaf, mastering temperature, timing, and the art of "reading" your dough.
Discard Crackers: While our dough rests, we’ll bake a batch of gourmet sourdough crackers so you know exactly how to use every bit of your starter.
A Loaf Ready to Bake: You’ll head home with a loaf you shaped yourself, resting in a professional banneton basket, ready for its final cold-ferment and a fresh bake tomorrow morning.
Your Own Starter: A jar of our active heirloom sourdough culture to kickstart your home bakery.
Baker’s Blueprint: A simple, jargon-free guide to ensure your future loaves are just as successful as today’s.
Come ready to get flour on your hands and leave with everything you need to bake with confidence.