NEW! If you want to better understand the science of sourdough, start or save a starter or manage some baking mishaps, this virtual course is for you. Sourdough bread baking is as simple as it is complicated. Through science and theory, live demonstrations, experiential learning and collective trouble shooting, you will make sense of sourdough. By the end of this 2-part series, you will have an active starter, understand how to care for it, and will be ready to bake the perfect sourdough boulé using my tested foolproof recipe. You will learn no waste methods for developing and nurturing your sourdough starter so that he or she nurtures you for years to come. You will also be equipped to take Intermediate Sourdough Baking.

Sourdough Basics Bootcamp is a condensed version of our Sourdough Bread Baking for Beginners. It is just 2 live virtual classes on SUNDAY 11/7 AND 11/14, 7:00-8:30pm, primarily demo and discussion with minimal hands on. We ask that you commit to attending each class, however, if you must miss the session, you can refer to the recordings and resources that will be provided. As a part of this class, you also gain access to ongoing real-time personal baking coaching from Chef Laura.

“I took the two day sourdough class and learned soooo much! Laura is a great teacher and so very patient! She truly wants everyone to succeed and goes above and beyond to answer questions! I would definitely take more classes from her!”

— Kym, Brooklyn

In the course, you will learn about what is needed to bake sourdough bread and how to use what you have. I have adjusted and converted my recipes to account for lack of access to commonly used sourdough tools. But, if you must know, here is a list of suggested materials. An asterisk is next to those that are highly recommended.

The only items you truly NEED are FLOUR and WATER. We can figure out the rest…

• water*

• flour (ideally whole meal, whole or from 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 proofing bags)

• bench/dough scraper* or large metal or plastic spatula

• kitchen scale* or measuring cups and spoons

• baskets and bowls for shaping bread

• parchment paper

• lame, razor blade or very sharp knife

• oven* or grill

• dutch oven

$58 per email address - your entire household can join.

All ages welcome and encouraged.

To register, complete the form below. If you are interested in Intermediate Sourdough Baking, which starts on Sunday November 21st, please register separately.

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 zoom. Session recordings and materials will be made available to all students, so if you miss anything you can easily catch up!

Schedule:

Part 1: Getting Started (pun intended), Flour and the science of natural yeast, Developing & Maintaining your Starter, Maintaining your Starter

Part 2: Active Starters, Creating a Levain, Bread Baking Process, Mixing and Kneading, Shaping, Proofing and Baking, Common Pitfalls