Learn Sourdough Bread Making at Home

If you've recently acquired a sourdough starter but aren't sure where to start, you can take the first step into your new hobby with this virtual workshop. Learn how to make sourdough for beginners in this fun and convenient workshop from home! This class is suitable for everyone who already has a sourdough starter and is looking to learn more about the sourdough bread-making process. You may be a complete newbie, or you might have baked some loaves already, it doesn't matter.This virtual class is a complete learning experience with step-by-step guidance through the entire bread-making process. This is an opportunity to get answers to all your questions, meet other home bakers, and share your experience. Bake alongside your instructor and meet others who are passionate about sourdough breadmaking! This live session is intended to mirror a face-to-face experience, where you have the chance to go through the entire process, from initial dough mixing to preparing the dough for the final proof.We will prepare a dough together, each of us in our kitchen, with our tools, and sourdough starter. There will be breaks from time to time too, whenever required.By the end of class, you'll be equipped with the right information that will help you gain confidence in the process. Ultimately, you should be able to adjust recipes to your particular environment, flours, and tools you may be using.Understanding the process and the why behind each step is the key to an unlimited number of recipes. After this class, you can open the doors to more complicated and creative sourdough recipes or simply have a delicious go-to recipe!What you'll learn:

• Everything about the sourdough starter (maintenance, storage, troubleshooting, difference between starter and leaven, etc.)
• Flours explained. Different flours will yield different results (texture and flavor); how to adjust the recipe depending on the flour used
• The importance of autolyse and bulk fermentation
• The role of the folds during bulk fermentation
• The different folding techniques and how to choose one over the other
• Dough transformation during bulk fermentation, and the signs to look after
• Sticky dough and how to deal with it
• The role of pre-shaping
• The final proofing: ambient vs overnight in the fridge
• How to score and bake your loaves?
• Most common troubleshooting questions (e.g., dough goes flat when flipped out of the banneton. What am I doing wrong)

and of course, all the other questions you might have.

Please note: Public dates for this class require at least 5 guests to run. In the unlikely event that we don't reach this number, we'll cancel the class; in this case we'll inform you and allow you to get a refund or reschedule, so please watch your email/SMS one day prior to the class.

All skill levels welcome.
  Your own sourdough starter!
  This class is great for team building and can also be enjoyed on your own.