Once you have a sourdough starter or culture, the possibilities are endless! In this virtual class, learn how to use your starter to produce a wide variety of baked goods, including thin crust pizza, big soft pretzels, focaccia, seed and fruit studded loaves, & cinnamon rolls. Practice a few more good uses for discard, such as crepes and bechamel sauce. Finally, take your shaping and scoring skills to new heights with baguettes, batards, and artistically scored boulés. In addition, you’ll have a forum for addressing any and all of your sourdough questions, like caring for your starter, troubleshooting bread fails, handling higher hydration, and weather changes.

Advanced Sourdough Baking is a weekly series of 6 virtual classes, meeting on Thursdays from 6:30-8:00pm Eastern Standard Time. It’s best that you commit to attending each class, however, all classes will be recorded for your convenience, and Chef Laura is available for ongoing personal baking coaching! And, for those interested in just one or two topics, you can “drop in” for $25 per session:

1. October 1st: Thin Crust Pizza, Shaping & Tests

2. October 8th: Focaccia, Folds & Hydration

3. October 15th: Ciabatta, High Hydration & Pre-ferments

4. October 22nd: Cinnamon Rolls, Enriched Dough

5. October 29th: Bagels, Proofing

6. November 5th: Baguettes and/or Artfully Scored Loaves, Scoring

A detailed list of ingredients will be provided at least 1 week before each class session. Each session involves live interactive demonstration, hands-on baking and requires some advanced prep and follow up steps.

Here is a list of suggested materials for the recipes covered in advanced sourdough baking:

The only items you truly NEED are an active SOURDOUGH STARTER, FLOUR and WATER. We can figure out the rest…

• an active sourdough culture or starter

• water

• flour (ideally from whole or ancient grains, like varieties of wheat, spelt or rye, stone or farmer ground, or bread flour, all purpose, or tipo “00”)

• glass jars or containers with lids

• mixing bowls or large plastic containers, (ideally with covers or kitchen towels or plastic wrap)

• electric stand mixer, recommended but not essential

• bench/dough scraper or large metal or plastic spatula

• kitchen scale or measuring cups and spoons

• baskets and bowls for shaping bread

• clean kitchen towels

• parchment paper

• lame, razor blade or very sharp knife

• dutch oven

• round baking dish

• sheet pan, baking sheet, or pizza stone

• oven or grill

All ages welcome and encouraged.

This course is for a limited number of students so that I can provide ongoing personalized instruction and coaching.

Class is live and online and meets via google meet. Sessions recordings and materials will be made available to all students, so if you miss anything you can easily catch up!

To register, complete the form below.

$95 per email address - your entire household can join.