Sourdough Series, "From Starter to Slice" January 31st and February 7th, 2026. 4:00 pm

Class 1: January 31st 4:00 pm

We’ll cover mixing flour and water, the science of wild yeast and bacteria, and what happens during feeding, starving, and growth cycles using our sourdough starter pack. Learn how and when to feed your starter, what different flours do, how temperature affects activity, and how to recognize healthy signs like bubbling, and rising. We’ll also discuss common problems like mold or inactivity, and how to troubleshoot them.

Class 2: February 7th 4:00 pm

You will learn how to tell when a starter is ready to bake, how to build a levain, and how to mix dough using proper hydration and timing. We’ll walk through stretching and folding, shaping, proofing, and baking. Emphasis will be placed on reading the dough, understanding fermentation cues, and adapting the process to different schedules. By the end of this class, you will

understand how to transform your starter into a finished loaf to bake at home.

Class includes a sourdough starter

$65.00 per person for both classes

$165.00 to include both classes and a Nordic Ware Sourdough Essential Kit

Class is limited to 14 students.  Please register in advance.