8/15/26 Sourdough Bread Baking Class
We think the best way to learn is to get your hands dirty! In this 2-hour class, we will practice mixing, shaping, and baking a traditional sourdough bâtard (an oval-shaped loaf).
You will leave class with:
- your own sourdough starter (+ feeding instructions)
- banneton proofing basket + cloth liner + bench scraper
- a shaped dough to bake at home the same afternoon as class
- a bonus dough to practice another shape & bake at home
- printed and PDF versions of the recipe and instructions taught in class
- support from your new sourdough bread baking friends!
We highly recommend using a cast iron (raw or enameled) Dutch oven with a tight-fitting lid to bake your sourdough bread. The cast iron is great at retaining high heat and the tight-fitting lid allows for steam while baking.
That being said, here are some alternatives (if it can withstand 450-degree heat, you can bake in it):
- Pizza stone or baking sheet with an oven-safe steel bowl or DIY foil dome
- Stainless steel pot with oven-safe lid
- Turkey roaster with lid
- Two bread loaf pans -- one used upside-down as a lid
Necessary tools for baking at home:
- Oven and baking vessel
- Kitchen scale that measures in grams
- Mixing bowl
- Sourdough starter*
- Flour (Bread and All Purpose flour both work great)
- Water
- Salt
- Sharp kitchen knife for scoring dough before baking
Optional tools:
- Danish dough whisk
- Lame/straight blade to score dough (instead of kitchen knife)
- Bench scraper*
- Banneton proofing basket*
*Provided in class
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Classes are held in commercial kitchens in Downtown Frederick, MD. Class will be held at either:
All Saints Episcopal Church | 106 W Church St, Frederick, MD 21701
Grace United Church of Christ | 25 E 2nd St, Frederick, MD 21701
You will receive an email 48 hours prior to class with your class's kitchen location and parking information!