Advanced Sourdough Baking (ONLINE)

Laura Scheck
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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.

Six Thursdays, 10/1, 10/8, 10/15, 10/22, 10/29, and 11/5, 6:30-8:00pm Eastern Time via Zoom

Location: Online Class

Once you have a sourdough starter or culture, the possibilities are endless! In this virtual class, learn how to use your starter to produce a wide variety of baked goods, including thin crust pizza, big soft pretzels, focaccia, seed and fruit studded loaves, & cinnamon rolls. Practice a few more good uses for discard, such as crepes and bechamel sauce. Finally, take your shaping and scoring skills to new heights with baguettes, batards, and artistically scored boulés. In addition, you’ll have a forum for addressing any and all of your sourdough questions, like caring for your starter, troubleshooting bread fails, handling higher hydration, and weather changes.

Advanced Sourdough Baking is a weekly series of 6 virtual classes, meeting on Thursdays from 6:30-8:00pm Eastern Standard Time. We ask that you commit to attending each class, however, all classes will be recorded for your convenience, and Chef Laura is available for ongoing personal baking coaching!

A detailed list of ingredients will be provided at least 1 week before each class session. Each session involves live interactive demonstration, hands-on baking and requires some advanced prep and follow up steps.

Here is a list of suggested materials for the recipes covered in advanced sourdough baking:

The only items you truly NEED are an active SOURDOUGH STARTER, FLOUR and WATER. We can figure out the rest…

  • an active sourdough culture or starter

  • water

  • flour (ideally from whole or ancient grains, like varieties of wheat, spelt or rye, stone or farmer ground, or bread flour, all purpose, or tipo “00”)

  • glass jars or containers with lids

  • mixing bowls or large plastic containers, (ideally with covers or kitchen towels or plastic wrap)

  • electric stand mixer, recommended but not essential

  • bench/dough scraper or large metal or plastic spatula

  • kitchen scale or measuring cups and spoons

  • baskets and bowls for shaping bread

  • clean kitchen towels

  • parchment paper

  • lame, razor blade or very sharp knife

  • dutch oven

  • round baking dish

  • sheet pan, baking sheet, or pizza stone

  • oven or grill

All ages welcome and encouraged.

This course is for a limited number of students so that I can provide ongoing personalized instruction and coaching.

Class is live and online and meets via google meet. Sessions recordings and materials will be made available to all students, so if you miss anything you can easily catch up!


Cancellation policy