On a cold winter’s day, what could taste better than a homemade, slow-fermented, crusty, chewy sourdough loaf fresh from the oven? Join home bakers Jon & Emily for a beginner’s sourdough bread class designed to demystify the process and provide the tools you need to make your own sourdough bread at home.

In this 2-hour class, we will get our hands dirty mixing and shaping a traditional sourdough bâtard (an oval-shaped loaf).

You will leave class with:
• a shaped dough to bake at home the same afternoon as class
• a bonus dough to practice another shape & bake at home
• your own sourdough starter (+ feeding instructions)
• banneton proofing basket + cloth liner + bench scraper
• printed and PDF versions of the recipe and instructions taught in class
• support from your new sourdough bread baking friends!

At home, you will need an oven that reaches 450 degrees F and an oven-safe vessel in which to bake your dough. We highly recommend using a cast iron Dutch oven with a tight-fitting lid (raw or enameled, roughly 5-7 quarts). The cast iron retains high heat and the lid traps steam while baking. That being said, any high-walled pot with a lid will work — as long as it can withstand 450-degree heat, you can bake in it!

Note: If you are unable to bake your bread shortly after class (or have a 45+minute drive home), bring a cooler with ice/icepacks to refrigerate your dough. The cooler will need to be at least 10×10 inches with at least 6 inches of height (24 can/15-20 quarts).