Sourdough Bread 101
Scared of sourdough? Let’s change that! Step-by-step class turns beginners into confident bakers. Learn to craft beautiful, crusty, and airy loaves using only flour, water, and salt.
You’ll be baking highly digestible, protein-rich, and probiotic-packed sourdough bread in no time for pennies on the dollar.
What You Will Learn:
- Starter Care: How to feed, maintain, and troubleshoot your wild yeast culture.
- The Workflow: Managing a standard sourdough timeline around a busy schedule.
- Dough Development: Preparing the sourdough by stretching and folding.
- Scoring & Baking: Using a razor lame to create beautiful patterns and the perfect oven spring.
What is Included:
- Live Sourdough Starter: A wide mouth qt jar of active, mature house starter culture to take home.
- Extra Wide Mouth Qt Jar: For mixing liquids for sourdough mixing.
- Fresh Dough: One batch of dough you mix in class, ready to ferment and bake at home the next morning.
- A 1 Page ‘Cheat Sheet’: Easy to read/ interpret baking sourdough bread instructions.
Required Baking Tools to bring to Class:
- 1 x 4 QT glass or pottery bowl (no plastic)
Recommended tools to purchase but not required to take the class:
- 5 QT Cast Iron Dutch Oven with lid: Round or oblong
- Banneton proofing basket with cloth
- Clear shower caps
- Bread flour (cheapest is at Sams Club)
- Bread lame (for making designs into your bread)
- Kitchen scale that reads in grams
- Parchment paper
*Following sourdough steps are as taught in the ‘The Sourdough Whisperer’ Book written by Elaine Boddy.
Ages: Middle School & Up, Participants under 16 must be accompanied by a registered adult
Location: Entrance #4, left to the foods room #275
Instructor: Cheryl Corbeille
I am a Tomahawk-based Sourcing Manager managing raw materials for a leading European hygiene and personal care company.
My life outside of work is fueled by family and active pursuits: I am married with seven children and seven grandchildren, a year-round endurance athlete (running, biking, swimming, skiing, and snowshoeing), and a passionate sourdough baker who hasn't bought store-bought bread in three years.
Dates: Thursday October 15th
Times: 6:00-9:00 PM
Fee: $10.00
Registration Deadline: October 14th
