Sourdough Classes

Welcome to your new favorite hobby… with a solid foundation!

Upcoming Class:
Saturday, October 25th, 2025 at 4:15pm
Brick House Studio
632 N Broad St. Lancaster, OH

Class is $145 per person, book here!
(5 student minimum, 15 student maximum)

This beginner-friendly sourdough course doesn’t just show you how to make amazing bread, it breaks down the science behind success. From starter biology and fermentation to gluten development and dough temperature, you’ll learn the “how” and the “why” of sourdough. Perfect for beginners who want to do it right from the start, this class will leave you confident, informed, and ready to bake beautiful, delicious bread.

Each student receives:

• Active sourdough starter

• Jar and rubber spatula

• Mixing bowl, proofing basket, and tea towel

• Bread lame (wooden, UFO style) for scoring

• Disposable bowl covers

• Sourdough starter feeding log

• My complete starter guide with ongoing text/email support for questions

• A loaf of your own sourdough bread, ready-to-bake at home!
  

Each class includes complimentary sourdough bread, compound butters, and a scratch-made buttercream cake for guests to enjoy during class!

Additional supplies you will need at home after class:

• Bread Flour (Any flour of your choice that is above about 11% protein will do!)

• Digital food scale

• Food thermometer

• Additional bowls, proofing baskets, and tea towels as needed
  
  🍞 Sourdough At The Root: Hands-On Beginner Sourdough Class

Class Length: About 2.5 hours, give or take
Format: Demonstration + hands-on practice
Includes: Printed guide, all tools listed, Q+A, fresh bread and cake.
Skill Level: Beginner-friendly but confident & ready to take on all the information!

🗂️ Class Curriculum

1. Welcome & Introduction to Sourdough

• What is sourdough?

• Benefits over store-bought breads

• Flavors

• Shelf life

2. The Starter: Feeding, Ratios, Storage

• Simple Science Breakdown

• Feeding Overview, how/when/why!

• Feeding ratios

• Temperatures and how they impact your starter

• Common questions about hydration levels

• Troubleshooting: going over common questions/concerns/issues!

3. Dough Mixing + Gluten Development

• Learn why gluten development is so important!

• My favorite gluten-strengthening techniques for great bread.

4. Bulk Fermentation & Fermentation Clues

• What is bulk fermentation?

• Ideal dough temperatures for best results, why/how?

• Cold proofing & flavor development.

• How to nail fermentation for gut health and sourdough flavor.

• Overproofed vs underproofed

• Why we DON’T need commercial yeast in sourdough… ever!

6. Basic Shaping

• Pre-shape → rest → final shape

• Creating surface tension to get your bread to rise

• Dough handling tips

7. Intro to scoring

• Learn how to score with a bread lame.

• Troubleshooting.

8. Baking Tips & Suggestions

• Dutch oven vs baking steel or stone

• Preheat temperatures.

• Steam use.

• Covered vs Uncovered baking.

• Internal temperatures.

• Troubleshooting common issues.

9. Wrap-Up

• Review

• Q+A

• Group photo… of course!

Private Sourdough Classes for Groups

Bring the art of sourdough baking right to your kitchen! Perfect for groups of friends, family, or team gatherings, my private classes are a hands-on way to learn the craft of sourdough in a comfortable and fun setting.

Each class is $145 per person and includes all the essential tools and materials already listed on this page… so you don’t need to worry about a thing. A 5-student minimum is required at $145 per person, and discounts are available for larger groups.

Together, we’ll cover everything from caring for your starter to mixing, shaping, and baking a loaf you’ll be proud to pull from the oven. By the end of the class, you’ll have the knowledge (and the confidence!) to keep baking sourdough in your own kitchen. Each and every student is provided my personal cell phone number for text-based troubleshooting as well. Sourdough can be intimidating, and I want to be there for each of you!

I am currently booking private classes for October, November, and December! Please email intheflourgarden@gmail.com
to inquire

Frequently Asked Questions

Why do you have a student max?
The maximum number of students just allows me to give the attention that each student needs during class, and also afterward during their sourdough journey. I provide e-support through your first few weeks of learning about sourdough, so I have to cap that somewhere!

What about a student minimum? What if there are cancellations?
If, for some reason, a class does not fully book or too many people cancel, the class may be rescheduled at my discretion. I do have many expenses related to hosting these classes (supplies, food/beverage, booking the venue, photography, ect) so as a business owner, I’ve gotta make good business choices!

Questions? Feel free to email me at intheflourgarden@gmail.com

Policies

By participating in any baking class, you agree to the following.

1. Photo & Media Release
I agree to allow photos and/or videos taken during the class to be used by The Flour Garden for marketing and promotional purposes (social media, website, etc.). If I prefer not to be photographed, I will let the instructor know at the start of class.

2. Refunds & Cancellations
Class tickets are non-refundable but may be transferred to another person. If you are unable to attend, please notify me as soon as possible to arrange transfer options.

3. Health & Safety
By participating, I acknowledge that baking involves the use of kitchen tools, heat, and potential allergens such as wheat, gluten, egg, dairy. I agree to follow all safety instructions provided. The Flour Garden is not liable for accidents, injuries, or allergic reactions.

5. Liability Waiver
By purchasing a ticket, I acknowledge that participation is voluntary and release The Flour Garden from liability for any injury, illness, or damages incurred during the class.

6. Private Classes
If hosting a private class in your home, you agree to provide a safe and clean environment for instruction. The Flour Garden is not responsible for damage to property or unforeseen incidents that occur in the host’s space.