Sourdough Bread Baking for Beginners - 6 online sessions / Cohort 2
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.
If you just dove head first or are considering taking the plunge into sourdough bread baking, this virtual course is for you. A process that develops over multiple days, sourdough bread baking is as simple as it is complicated. By walking you through each step in live classes, with actual demonstrations and trouble shooting our collective bread baking mishaps, we will help you make sense of sourdough.
By the end of this series, you will have an active starter, understand how to care for it, and will have baked a perfect sourdough boulé using one of my tested recipes. And so that you don’t have to wait two weeks to enjoy some bread, you’ll also learn and bake a quick bread, tortillas, scallion pancakes, and sourdough crackers throughout the course. You will learn no waste methods for developing and nurturing your sourdough starter so that he or she nurtures you for years to come
Sourdough Bread Baking for Beginners is a series of 6 classes, taught at intervals, approximately the same time each day over 9 days (tentative schedule below). We ask that you commit to attending each class, however, if you or your sourdough are not ready to bake with us, you can refer to the recorded sessions and printed resources that will be provided. Chef Laura will also be available for personal baking coaching!
Throughout 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.
Friday May 15th 10:00-11:00 AM, Getting Started, pun intended, Bake: Quick Bread
Saturday May 16th 10:00-11:00 AM, Developing your Starter, Bake: Tortillas
Monday May 18th 10:00-11:00 AM, Maintaining your Starter, Bake: Sourdough Scallion Pancakes
Friday May 22nd 10:00-11:30 AM, Creating a Levain, Bake: Sourdough Crackers
Saturday May 23rd 10:00-11:30 AM, Mixing and Kneading,
Saturday May 23rd, 3:00-4:00 PM, Shaping, Proofing and Baking, Bake: Sourdough Boulé
The only items you truly NEED are FLOUR and WATER. We can figure out the rest…
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)
bench/dough scraper or large metal or plastic spatula
kitchen scale or measuring cups and spoons
baskets and bowls for shaping bread
lame, razor blade or very sharp knife