Learn how to maintain a sourdough starter, bake sourdough bread from a starter, and make use of discard! During this 3-hour course, participants will perform the steps of a bulk fermentation, resulting in one loaf which participants can take home to bake at the end of the course. You will need a Dutch oven to bake the loaf at home. During class, you will also cover the microbiology behind sourdough starters, all of the steps necessary to create the perfect sourdough loaf, information on how to customize and troubleshoot your recipes, and helpful tips for making use of your discarded starter. This course is appropriate for bakers of all skill levels.

Students will go home with the dough to bake one loaf of bread in the bowl that they brought, a tea towel for proofing, a jar full of active starter, and a few handouts. 

*Price of the course includes a sourdough starter (in a jar), proofing materials, and ingredients.

**Participants to provide their own large glass mixing bowl (about 4 quarts in size) and their own kitchen scale (that can weigh in grams), as you will be taking the bowl home, and routinely using these two materials if you plan on continuing to bake bread.