Sourdough Basics: From Starter to Loaf (Hands-on Class)

Hands-on sourdough class using organic bread and whole grain flour. Students take home organic starter, WG flour and a loaf to bake.

Join me for a cozy, hands-on sourdough class in the heart of downtown Snohomish at the Snohomish Senior Center kitchen.

In this small group (7-8 people) 2‑hour class, we’ll walk through the whole process together: caring for your starter, mixing, folds, shaping, and scoring, connecting each step to the science and biology of fermentation so it makes sense. My goal is to bust common sourdough myths, answer your questions, and give you practical techniques you can actually repeat at home.

You’ll go home with:

• An organic whole‑grain starter (my bakery culture)
• A loaf shaped in a banneton to bake at home
• A whole‑grain flour to feed your starter and bake with
• A Sourdough Bread Baking Guide

This class is perfect for beginners and home bakers who have never baked sourdough bread before, or who have tried and struggle, and wants clearer guidance. Think of it as a cozy winter night out: bring a friend, make it a fun evening activity, or gift the experience to someone who loves good bread. See you there!

If you have questions, email katya@dubuquebakery.com