Sourdough Series, "From Starter to Slice" May 2nd, and May 9th, 4:00 pm

Class 1: 

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: 

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 16 students.  Please register in advance.