Sourdough Basics Bootcamp (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.

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If you want to better understand the science of sourdough, start or save a starter or manage some baking mishaps, this virtual course is for you. Sourdough bread baking is as simple as it is complicated. Through science and theory, live demonstrations, experiential learning and collective trouble shooting, you will make sense of sourdough. By the end of this 2-part series, you will have an active starter, understand how to care for it, and will be ready to bake the perfect sourdough boulé using my tested foolproof recipe. You will learn no waste methods for developing and nurturing your sourdough starter so that he or she nurtures you for years to come. You will also be equipped to take Advanced Sourdough Baking.

Sourdough Basics Bootcamp is a condensed version of our Sourdough Bread Baking for Beginners. It is just 2 live virtual classes on Sunday 9/20 and 9/27 3:30-5:00pm. We ask that you commit to attending each class, however, if you must miss the session, you can refer to the recordings and resources that will be provided. As a part of this class, you also gain access to ongoing real-time personal baking coaching from Chef Laura.

In the course, you will learn about what is needed to bake sourdough bread and how to use what you have. I have adjusted and converted my recipes to account for lack of access to commonly used sourdough tools. But, if you must know, here is a list of suggested materials. An asterisk is next to those that are highly recommended.

The only items you truly NEED are FLOUR and WATER. We can figure out the rest…

  • water*

  • flour (ideally whole meal, whole or from 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)

  • bench/dough scraper* or large metal or plastic spatula

  • kitchen scale* or measuring cups and spoons

  • baskets and bowls for shaping bread

  • parchment paper

  • lame, razor blade or very sharp knife

  • oven* or grill

  • dutch oven

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