Sourdough from Start to Finish!

This is a two session class:  the main work day is Saturday October 16 from 9-3 pm, but we’ll begin on Friday, October 15 from 7-8:30pm with the all important start of fermentation.

Did you try your hand at Sourdough bread during the pandemic?  Did it leave you with questions you need answered?  Or have you always wanted to learn about sourdough but were afraid to ask?  Well, this class is for you!

Learn the secrets of sourdough bread.  This is an eight-hour class, starting Friday evening and picking up again on Saturday. Students are encouraged to come on Friday to get a sneak preview and help us start the fermentation.

On Saturday master bread makers Bryce and Ross will take you through the steps of making bread without commercial yeast along with instructions for the caring and feeding of your own starter.

When you have finished this class, you will have the confidence to not only bake using your own sourdough starter, you will be ready for more advanced sourdough baking techniques which will enable you to bake all sorts of sourdough artisan breads.

Of course, everyone will also leave with bread!

Students should bring an apron, and snacks/lunch on Saturday.

Please note: We’ve changed how each student pays for the material used during each in-person class.  Each registration fee now combines the material fee and the instructor fee.  We’ve made this change based on feedback from instructors and participants: instructors can focus more on teaching their class, and students don’t need to remember to bring the material fee to pay directly to the instructor.

NOTE: Be aware we may cancel class if a minimum number of registrations is not reached. We work to balance teachers’ need to plan for a class with students’ busy schedules — not an easy task. Please register as early as possible!

How Marine Mills Folk School is keeping you safe during Covid-19.