Advanced Sourdough Baking Course (Online)

Laura Scheck
4ed71360 seeable

Taught by Laura Scheck

Laura Scheck is the founder of Teaching Table, a culinary education platform that aims to inspire others to cook foods that are better for their bodies, their families, and their communities. Laura previously worked as a teacher and adult educator and was trained at the Natural Gourmet Institute, making her uniquely suited to share her passion for food in an educational way. Teaching Table provides public cooking demos and workshops, lessons targeted towards individual needs and special diets, private cooking classes & events for cooks of all ages and experience levels, as well as tips, techniques, and recipes via a blog and social media.

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This class might be over, but get first dibs on new sessions and brand-new classes by signing up on our ultra-rad mailing list.

Advanced Sourdough Baking is an online live baking intensive for the serious sourdough baker who wants to challenge themself to the next level. Master hydration, inoculation, fermentation, timing, gluten development, artisanal flour and more. Apply these concepts to Teaching Table’s tested recipes and while converting and creating your own recipes. This course combines live virtual sessions (8 meetings every other week) with guided independent practice and experimentation.

In addition, you’ll have a forum for troubleshooting and addressing your everyday sourdough concerns. You will gain a responsive sourdough community.

WHAT WILL I ACHIEVE BY THE END OF THIS COURSE?

By the end of this course you will have:

  • Baked at least 8 new bakes using sourdough.

  • Mastered the timing of your starter, levain and fermentation.

  • Identified the properties of flour and be able to use a wide range of grains in your sourdough baking.

  • Applied advanced techniques in sourdough baking, such as using baker’s percentages, higher hydration, tangzhong, inclusions of vegetables, infusions, seeds and spices.

  • Created your own sourdough recipe from scratch.

  • Converted a recipe from a non-sourdough leavening method (i.e. commercial yeast, chemical leavener) to sourdough leavening.

  • Increased your confidence as a baker.

 

WHAT DO I GET WHEN ENROLLING IN THIS COURSE?

  • LIVE bi-weekly sessions via zoom.

  • Lifetime access to all course materials and recipes.

  • Recordings of each live session.

  • Personalized on-demand sourdough coaching throughout the course.

  • Baking tips and reminders via email.

  • Access to Teaching Table’s Sourdough Community on Slack.

  • Priority for registration into other Teaching Table classes and events (virtual and in person).

  • Students provide their own ingredients and materials: A detailed list of ingredients is provided at least 1 week before each class session. The only items you truly NEED are an active SOURDOUGH STARTER, FLOUR, WATER and a KITCHEN SCALE. We can figure out the rest…

WHAT WILL WE BAKE?

Advanced Sourdough Baking features 1 bake each session that highlights the advanced level sourdough concepts you will master. The schedule is as follows:

Session 1: Vegetable Loaf, Intuitive Baking Practices, Color

Session 2: Sourdough Twists (Chocolate, Cinnamon Raisin, Olive, Seeded), Sourdough Formula

Session 3: Cast Iron Naan or Soft Pretzels, Converting Recipes

Session 4: Dinner Rolls, Sesame Seed Buns, & Soft White Sandwich Bread, Tangzhong Technique

Session 5: Artisanal Loaf, Flour Properties, Freshly Milled Grains

Session 6: Rugbrød (Nordic Seeded Rye Loaf), Rye and other grains

Session 7: Pan de Cristal, Super High Hydration

Session 8: YOUR Recipes

Specific menu items or timeline subject to change, although unlikely. All bakes are either 100% plant-based or can be adapted to be 100% plant based.

 

WHAT DO I KNEAD TO KNOW?

  • Participants must have an active sourdough starter and know how to bake a variety of recipes with it.

  • There is some prep required for each session. We give advanced notice and help you plan around your schedule.

  • There will be follow up baking and “homework” after each session.

WHEN DOES THIS CLASS MEET?

  • Monday evenings

  • Sessions start February 21st and meet every two weeks, except for the last session which meets 3 weeks after session 7 to skip over Memorial Day

  • 6:00 PM - approximately 8:00 PM (some sessions will end earlier, some might go a little over)

  • EASTERN TIME

MUST I HAVE TAKEN TEACHING TABLE’S INTERMEDIATE SOURDOUGH BAKING COURSE TO TAKE THIS CLASS?

No, we do not require that you have taken Teaching Table’s Intermediate Sourdough Baking Course to take this class, however it is highly recommended. If you did not take Intermediate Sourdough Baking, we do require that you have an active sourdough starter and have been baking with it for at least 5 months, producing a variety of bakes. You need a general foundation of sourdough and how it works.

 

Cancellation policy