Intensive: Advanced Sourdough Theory & Practice with Heike Meyer

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:
Introduction to Sourdough Flavor Theory
Grain Milling for the Home Baker
Care & Keeping of Different Starters
Heritage Grain Field Loaves
Sourdough Pastries
...and more!

Description:
Start the new year off right with a transformative series on sourdough baking with bread sommelier Heike Meyer. What’s a bread sommelier, you ask? Like a wine sommelier, a bread sommelier has profound knowledge of bread, including history, heritage grains, home and commercial milling, fermentation science, nutritional aspects and—of course—flavor. Over the course of three sessions spaced two weeks apart, Heike will share all of this knowledge with you, with a particular focus on how the combination of whole grains and strategic techniques yield extraordinary flavor. You’ll also learn to truly taste bread—your own and others—with the palate of an expert, allowing you to pair it thoughtfully and adjust your bakes to achieve the results you want.

Please note: This advanced Intensive is best for bakers with sourdough experience who are looking to take their practice to another level. If you need a refresher on sourdough theory and practice before this series begins, please reach out to us at cookingschool@177milkstreet.com and we can make recommendations!

The sessions will take place from 6-7:30 pm Eastern Time on January 12, January 26 and February 9. Can’t make it to all the sessions in real time? You should still sign up! We record all livestream events and send the recording to registered attendees immediately after each session. Plus, Intensive attendees have access to a group chat so that you can ask your teacher questions between sessions and share photos and progress with your fellow students.

In the first session, our focus is on flours, milling and the alchemy of different starter cultures. You’ll learn about a rainbow if different whole wheats and how these grain varieties affect the fermentation process and the final taste of a loaf of bread. We’ll dive deep into regional grains, heritage grains, nutritional facts (and some fiction) and the transformative effect of fresh milling. Heike will share recommendations for her favorite home mills; plus, as a group, we’ll collaboratively create a list of mills across the country for you to explore. All of this information is critical in order to successfully nurture your starters—and yes, we do mean starters, plural. Different starters have unique structure, behavior, flavors and care & keeping guidelines, and Heike will make a pitch for trying out starters with rye, buckwheat, millet, rice flour and more.

In the second session, we create a versatile, flavor-forward bread. It’s naturally leavened—of course—using your happy, healthy and seriously flavorful starter. We’ll explore how to complement and augment the natural flavors of your starter with your grain choices, fermentation strategy and hydration level. Heike will walk you through mixing, proofing, shaping and baking this bread, which will function as your template recipe for countless loaves of bread to come, whether they take the form of a country loaf, a sandwich bread or even a flatbread. She’ll also spend time troubleshooting any starter quandaries that may have arisen between sessions. You’ll also get a tasting sheet of Heike’s own design to help you critically assess breads in the same way you might a fine wine, a dark chocolate or a really good coffee.

In the final session, we’ll start by tackling the questions—and celebrating the victories—that you have from practicing making loaves over the preceding two weeks. Then, you’ll see why it’s well worth your while to maintain a starter culture specifically for sweet baking. Heike will highlight differences between liquid and stiff / sweet starter cultures as she shows you how to make a variety of sweets. As always, our focus is on flavor, so we’ll explore pairing sweetness with various whole grains. You’ll develop an intuition for incorporating your starter into nearly any of your favorite baked goods while maintaining lightness and structure. We’ll wrap up by making sure you have a plan to continue taking good care of your starters, sourcing great flours and tasting bread like a pro.

About Heike: Born in Berlin and raised in northern Germany, Heike has been baking since childhood and has trained with master bakers around the world. In 2011, she founded Brot Bakehouse School and Kitchen in Vermont as a place to build community and honor the centuries-old craft of bread. Driven by curiosity and a deep respect for the craft, Heike went on to study with some of the world’s most respected bakers, including Jeffrey Hamelman, Chad Robertson, Nicolas Supiot and Dave Miller, among many others. In 2024, she graduated from the German Academy for Professional Bakers and earned the rare distinction of Certified International Bread Sommelier—one of only a handful worldwide. The following year, Heike proudly represented the United States at the World Bread Sommelier Championships, where she was honored as a finalist among the best in the world. Heike continues to share her belief that bread is more than food—it is connection, culture and taste.

Our multi-session Intensives are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.

Want to give this class as a gift? You can purchase gift cards here.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.

After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.