About this Event
Ready to take your sourdough skills to the next level? This hands-on workshop is designed for bakers who already have some sourdough experience and want to deepen their knowledge. Over the course of the class, we’ll explore a range of techniques and dough styles that will expand your confidence and your repertoire.
2 Days | 10AM-2:30PM each day
Techniques Covered
- Mixing, gluten development, shaping, scoring, and baking an artisan sourdough boule from start to finish
- Working with high-hydration doughs for beautiful open-crumb loaves
- Creating flavorful, whole-grain and seeded sourdough breads
- Advanced shaping and baking techniques for consistent, professional results
- How to make sourdough bagels and sourdough focaccia
What You’ll Take Home:
- A high-hydration sourdough loaf you’ve baked in class
- A batch of sourdough bagels
- Fresh sourdough focaccia
- A multigrain seeded loaf to finish baking later in the week
- A detailed recipe workbook covering all techniques and formulas
This class is capped at 12 students to ensure plenty of individual hands-on instruction. Snacks, refreshments, and lunch will be served, and you’ll leave not only with an armful of breads but also the confidence to continue exploring sourdough baking at home.
More Info
- This class is for ages 18+.
- All tickets are priced per person as we keep our classes small.
- All tickets are final sale and non-refundable or transferable to another date. If you are unable to attend after purchase, you may gift your ticket to a friend.
- Allergens & dietary restrictions: This class includes wheat, dairy, tree nuts, and eggs. We are unable to accommodate vegan, dairy free, nut free, or gluten free requests. Please note that our kitchen regularly uses most major allergens.
Event Venue & Nearby Stays
Bettie's Chicago, 852 N Larrabee St, Chicago, United States
USD 482.02
