About this class
Sourdough has a reputation for being fussy. It isn't — it's just patient. In three relaxed hours we demystify the whole rhythm of a naturally leavened loaf, from feeding a starter to reading the dough with your hands instead of a timer.
You'll work one loaf start to finish, learn the stretch-and-fold, and taste the difference a long, slow ferment makes. No experience needed — just a little curiosity and an appetite.