Sourdough baking
Wednesdays, 5:30 PM - 8:30 PM · $85 · 3 hours
I walk through hydration choice, autolyse option, and how folds build structure without heavy kneading. You shape a batard, score with purpose, and load into a steam-friendly setup. We talk about reading fermentation by volume and aroma, not only by clock time. Leftover starter becomes crackers or pancakes so nothing feels wasted.
What works well
- Starter maintenance fits a home schedule without daily waste.
- Stretch-and-fold rhythm is easy to repeat after class.
- You bake a loaf using our studio starter and take notes home.
Limitations
- Oven spring varies with home equipment; we discuss adjustments.
- Cooling bread fully before slicing is required for best texture.
For an oil-based batter technique, try the vegan chocolate cake on the blog.