Start with Sourdough: A Hands-On Class with Chef Tanya Matta

Coastal Table and Tales is Savannah’s culinary bookstore and cooking workshop, hosting cooking classes, tastings, cookbook clubs, and conversations with chefs and authors. Our events explore the flavors, traditions, and stories behind food from the American South and around the world.

Coastal Table and Tales

Learn sourdough from scratch with Chef Tanya Matta — starter care, shaping, baking & more.

June Events

From gumbo to chocolate, Coastal Table & Tales' June events have something to pique every culinary curiosity. Taste, learn & explore!

Whether you're a total beginner or a curious home baker, this intimate Coastal Table and Tales sourdough hands-on workshop will give you the confidence, knowledge, and tools to bake stunning sourdough bread at home — led by one of the South's most accomplished pastry chefs. ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ ABOUT CHEF TANYA MATTA ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ About Your InstructorChef Tanya Matta has spent 20+ years mastering pastry and bread across fine dining, luxury resorts, and bakery ownership — from the Ritz-Carlton and Gramercy Tavern to co-founding DaisyCakes, a beloved Savannah bakery that started in a vintage Airstream. Most recently Executive Pastry Chef at the JW Marriott Plant Riverside District, Tanya is joining Palmetto Bluff this June to lead their pastry program. She's passionate about bringing her love of bread to the community — and this class is a perfect example of that. WHAT WE'LL COVER<ul><li>Caring for your starter — feeding, troubleshooting and long-term preservation</li><li>Scaling your starter to any quantity</li><li>Creative ways to use discard (zero waste!)</li><li>How flour types affect your bread</li><li>Dough prep, folding and shaping</li><li>Budget-friendly ways to turn your home oven into a baking powerhouse</li></ul>One recipe with variations included. Note: This class focuses on one sourdough method.WHAT HAPPENS IN CLASS We'll bake two loaves together in class (ready to bake when we start — about 50 minutes in the oven). You'll also get hands-on with pre-prepared dough: folding, shaping, and loading it into your own banneton basket to take home and bake fresh the next day. We close with an open Q&amp;A — ask anything about sourdough, troubleshooting, or what we covered in class. ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ EVERYONE TAKES HOME ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ • A portion of Chef Tanya's "mother" starter (years in the making) • A banneton proofing basket • A bread lame (scoring tool) • Recipes, a baking timeline and detailed instructions • Shaped dough, ready to bake at home ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ INCLUDED WITH YOUR TICKET ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Items in "Everyone Takes Home," plus fresh-baked sourdough, butter, jam, Maldon salt, coffee and juice — to enjoy during class. ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ TICKETS: $100 per person Spots are limited — reserve yours today. ━━━━━━━━━━━━━━━━━━━

Start with Sourdough: A Hands-On Class with Chef Tanya Matta

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Start with Sourdough: A Hands-On Class with Chef Tanya Matta

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