Beginner Sourdough Saturdays
Learn to feed, feed, feed—and then bake—with your own living sourdough starter and first successful boule.
This session starts with the basics: how to create and maintain a healthy sourdough starter using simple ingredients like flour and water. You’ll learn signs of readiness—bubbles, aroma, float test—and how to troubleshoot sluggish fermentation. Understanding your starter’s rhythm is the first real step toward reliable, flavorful bread at home.
Next, we move to mixing and autolyse, emphasizing how hydration levels and flour choice affect texture and rise. You’ll practice bench fermentation timing and the importance of temperature control without specialized tools. By the end, you’ll know how to judge dough development by feel and sight—no meter required.
We finish with shaping: how to create tension in the dough for oven spring and structure. You’ll leave with a shaped boule ready for final proof, plus detailed notes to guide your next bake at home. You’ll also understand how to adapt schedules to fit your life, whether baking overnight or during lunch breaks.
