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Workshop: 2-Day Sourdough Course


  • The Learning Kitchen 209 Edgewood Avenue Southeast Atlanta, GA, 30303 United States (map)

Type of Course: Hands-on | Course Length: 2 days | Time: Friday 10AM - 3PM | Saturday 9AM - 1:30PM

Space: 6 students | $180

In this two day baking course, you will not only gain a new understanding of baking with wild yeast cultures but also expand your hands-on baking knowledge and your overall bread repertoire.

We will cover a variety of bread baking techniques and applications through mixing, shaping, and baking a selection of sourdough baked goods: sourdough bread, nordic rye, honey-sesame loaves, sourdough crackers, and focaccia.

Class includes recipe handouts, presentations, hands-on instruction, and light refreshments and vegetarian meals. Students will also leave with their own starter, 1lb. bag of flour, a proofing basket, and the loaves they mixed, shaped, scored and baked (sourdough loaf, nordic rye, honey-sesame loaves).

Principles that will be covered

  • The history of bread making, the commercialization of bread, and the old-world approach of bread making

  • Understanding our agriculture systems regarding flour and how flour is considered a ‘produce’

  • Types of grains and flour, baking with freshly milled flour, sourcing local flours, understanding milling methods

  • Creating a wild yeast culture (starter) and maintaining its health

  • Recipe building and baker’s percentages to formulate your own recipes

  • Creating a baking schedule that works for your lifestyle, and managing the starter to fit your baking schedule.

  • Discovering how slow fermentation process transforms bread into an easily digestible, gut-friendly food

  • In-depth and hands-on approach to mixing, fermentation, shaping, and proofing

  • Baking bread at home in a dutch oven or cast-iron

REGISTER AT THE LEARNING KITCHEN

Earlier Event: September 27
Workshop: Pies + Rustic Galettes
Later Event: October 25
Workshop: Pies + Rustic Galettes