Naturally Leavened Bread Class

Have you always wanted to learn how to make and keep your own sourdough starter? Does the thought of creating your own little microclimate for wild yeast to thrive in fill you with joy? Do you aspire to have your own ‘crumb shot’ to share on social media? If so, join us for this virtual multi-day class*, where we'll demystify naturally leavened bread for you, teach you how to make and maintain your own sourdough starter, mix and treat the dough, and finally bake loaves of crusty, flavorful bread at home. 

Together, we’ll take you through the perfect environment for capturing wild yeast, talk about hydration levels and how different types of flours behave, protein percentages, creating steam, troubleshooting, and more. And we look forward to answering all of your questions along the way. 

We’ll show you two types of starters: our tried and true Zingerman’s Bakehouse starter, as well as another starter made with whole grains, in alignment with our new vision here at the bakery. In two class sessions (Days 7 and 14), we'll bake loaves of Bakehouse Farm bread and whole-grain sourdough bread with levain made from the starters you've been building in class. 

All you ‘knead’ is a desire to learn and a lot of flour; we’ll take you through the rest!

For more on sourdough fermentation and naturally leavened artisan bread, head to our blog and read: "In Search of Naturally Fermented Bread?"

You'll leave the BAKE! class with our detailed guide to making and maintaining a sourdough starter (both the Bakehouse's and whole grain), our bread recipes, the knowledge to recreate everything at home, and the sourdough starters and bread you made in class. 

* Please note, this class takes place over two consecutive weeks. It has active days when we are feeding our starters and/or baking, and passive days when there will be optional check-ins. On the days we don't actually meet, we'll be available via email and will let you know in class how to proceed. If you cannot attend all the class days but are still interested, send us an email at [email protected] and we can figure it out with you.