Class Series
The Sourdough Series
Sourdough is often taught in pieces — sometimes a starter class here, a baking class there, or a session that touches on several steps at once. Many of these approaches are helpful, but they don’t always show how each part of the process connects to the others.
This series was created to offer a clearer path. Rather than teaching sourdough from beginning to end in a traditional order, we move backward through the process, allowing each stage to be learned, practiced, and understood on its own before layering in the next.
Not sure where to begin? Most students start with Sourdough Starter Foundations.
Why We Start With the Starter
Everything in sourdough depends on the health of the starter. When you understand how to care for it — how to feed it, store it, read it, and recover it — the rest of the process becomes far less intimidating.
The first class in the series focuses entirely on starter care and discard use. There is no pressure to bake a loaf that day. The goal is confidence, not completion. When the starter makes sense, everything else has a place to land.
Learning Backwards — On Purpose
Once the foundation is steady, the series moves backward through the sourdough process. Each class is focused, hands-on, and designed to build on the one before it.
Sourdough Starter Foundations
This class is about building a solid relationship with your starter. We focus on feeding ratios, storage options, reading activity, troubleshooting common issues, and using discard well — so your starter becomes a dependable tool instead of a mystery.
Baking & Oven Skills
This class centers on the baking stage — ovens, heat, timing, scoring, and visual cues. We also cover what happens after the bake: proper cooling, storing, freezing, and reheating so your bread stays at its best. We talk through what a well-baked loaf should look and feel like, how to adjust for different ovens, and how to troubleshoot common issues like pale crusts.
Shaping & Proofing
Here we slow down and work with the dough itself. We focus on shaping techniques, understanding proofing stages, recognizing fermentation signals, and building structure without overhandling. This class helps you feel the difference between under-proofed, over-proofed, and just-right dough.
Mixing & Bulk Fermentation
This class ties everything together. We focus on mixing methods, hydration, timing, bulk fermentation, and reading the dough throughout the process. By this point, the earlier pieces make sense in context, allowing you to bake with understanding instead of guesswork.
Flexible Paths — With a Clear Recommendation
This series is designed to meet bakers where they are. Many students begin with the starter class and move through the full series over time, building confidence step by step.
Others — especially those with some experience — may choose a specific class that focuses on the part of the process where they feel stuck. Both paths are welcome. That said, for most beginners, moving through the series in order offers the clearest, most confidence-building experience.
Full-Day Workshops & Retreats
For those who prefer to learn the entire sourdough process in one immersive experience, full-day workshops and retreat-style classes are offered periodically. These sessions cover sourdough from beginning to end — from starter to finished loaf — and are ideal for those who enjoy a deeper, all-in learning environment or want to see how all the pieces fit together in real time.
Built for Real Life
This series was created for home bakers with real kitchens, real schedules, and real questions. There’s no rush to “get it right,” no expectation of perfection, and no pressure to keep up. The goal is understanding — so sourdough becomes something you return to with confidence, not something you start and abandon.
