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

I’m Katya, owner and baker of Dubuque Bakery - a licensed microbakery in Snohomish, WA. I bake old-style sourdough bread with clean, organic ingredients, fresh-milled whole-grain flours, and natural long fermentation. My idea of sourdough classes is to focus on practical techniques, using proven and interesting recipes, and to keep things friendly and collaborative so we can learn from each other. I’m happy to share what I know and debunk the myths, so sourdough bread-making becomes fun, approachable, and genuinely entertaining. In our class, I won’t just list steps; we’ll connect them to the science and biology behind starter activity and fermentation so the process truly makes sense. With that understanding, you’ll be able to adapt and modify any recipe at home with confidence.

Dubuque Bakery

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

Snohomish Senior Center

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

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Snohomish Senior Center

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