Advanced Sourdough Class - March 19th

Are you past the beginner phase of sourdough and ready to refine your skills? This Advanced Sourdough Class is designed for bakers who already understand the basics and want to take their bread to the next level.

What You’ll Learn:
• Baker’s percentages and how hydration affects dough
• Understanding whole grains & their role in bread making
• Using temperature to control bulk fermentation
• How to achieve consistent fermentation results
• Flavor development and working with inclusions

Hands-On Experience:
• Creating and topping your own sourdough focaccia

 • Proper dimpling technique 

What You’ll Take Home:

• A pan of sourdough focaccia, topped by you and ready to bake at home
• Detailed printed notes covering all topics discussed in class
•Thermometer + scoring lame

Disclaimer:
This class is for students with prior sourdough experience. Participants should already be familiar with the sourdough process, bulk fermentation, and starter care. This is not a beginner-level class.