Your first steps into authentic fermented bread
This is more than a class. It is an invitation to slow down.
An invitation to return to your kitchen and gather at the table. In this three hour immersive class, we come back to the roots of traditional sourdough and learn it the way it has always been done. By hand, in community, and using all five senses. We will be making, learning, conversing, and eating together. A true immersive experience.
Saturday, February 21st
10:00am to 1:00pm at the Well Folk Farm (directions will be sent directly to your email once you register.
Snow date: Sunday, February 22nd | 1:00pm to 4:00pm
If winter weather rolls in, please check your email the morning of class for updates.
This class is designed for beginners, those new to sourdough, or those struggling to make a good loaf of bread.
You will learn
• What a sourdough starter is and how to use it with confidence
• The difference between active and inactive starter
• How to feed and care for your starter
• How to read your dough and understand fermentation
• A hands on session to mix and shape your own loaf
You will leave with clarity, confidence, and a rhythm you can repeat at home.
All supplies are provided.
You will go home with
• An organic sourdough starter in a beautiful Weck jar
• A banneton for proofing the dough
• A bread lame for scoring the dough
• A wooden spurtle for stirring the starter
• Your finished dough ready to bake at home
• My printed recipe book to guide you at home
Please bring
• One heavy bottom glass mixing bowl
• An apron
Everything else will be ready for you.
The full experience is valued at $300.
Your investment today is $149.
Space is limited to keep the class intimate and unhurried.
Reserve your seat and step into a slower way of living.
*All classes are non-refundable*
Your first steps into authentic fermented bread
This is more than a class. It is an invitation to slow down.
An invitation to return to your kitchen and gather at the table. In this three hour immersive class, we come back to the roots of traditional sourdough and learn it the way it has always been done. By hand, in community, and using all five senses. We will be making, learning, conversing, and eating together. A true immersive experience.
Saturday, February 21st
10:00am to 1:00pm at the Well Folk Farm (directions will be sent directly to your email once you register.
Snow date: Sunday, February 22nd | 1:00pm to 4:00pm
If winter weather rolls in, please check your email the morning of class for updates.
This class is designed for beginners, those new to sourdough, or those struggling to make a good loaf of bread.
You will learn
• What a sourdough starter is and how to use it with confidence
• The difference between active and inactive starter
• How to feed and care for your starter
• How to read your dough and understand fermentation
• A hands on session to mix and shape your own loaf
You will leave with clarity, confidence, and a rhythm you can repeat at home.
All supplies are provided.
You will go home with
• An organic sourdough starter in a beautiful Weck jar
• A banneton for proofing the dough
• A bread lame for scoring the dough
• A wooden spurtle for stirring the starter
• Your finished dough ready to bake at home
• My printed recipe book to guide you at home
Please bring
• One heavy bottom glass mixing bowl
• An apron
Everything else will be ready for you.
The full experience is valued at $300.
Your investment today is $149.
Space is limited to keep the class intimate and unhurried.
Reserve your seat and step into a slower way of living.
*All classes are non-refundable*
