Naturally Leavened Bread Class

this class is being offered virtually. 

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 via Zoom to learn how to create, care for, and make your own naturally leavened starters and breads in your own 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.  

All you ‘knead’ is a desire to learn and a lot of flour; we’ll take you through the rest! Please note that on the days that we are not meeting we will be available via email and will let you know in class how to proceed.

Please note that this class has active days when we are baking/feeding our starters and passive days when there will be optional check ins. If you cannot attend all the active days but are still interested, send us an email at [email protected] and we can figure it out with you. 

Dates for the Class Class Format Price Class Status Register
Sunday, February 7, 2021 - 9:00am - 12:00pm EST
Monday, February 8, 2021 - 6:00pm - 8:00pm EST
Wednesday, February 10, 2021 - 6:00pm - 7:00pm EST
Friday, February 12, 2021 - 6:00pm - 8:00pm EST
Saturday, February 13, 2021 - 9:00am - 5:00pm EST
Tuesday, February 16, 2021 - 6:00pm - 8:00pm EST
Friday, February 19, 2021 - 6:00pm - 7:00pm EST
Saturday, February 20, 2021 - 8:00am - 5:00pm EST
Sunday, February 21, 2021 - 9:00am - 11:00am EST
Virtual $275.00 9 spots left