Name: Cooking Class: Two-Part Sourdough Workshop by Boss Mare Baking and Ozark Epicurean
Start: 2026-01-24T19:00:00-06:00
Location: The Sanctuary Brewery

Cooking Class: Two-Part Sourdough Workshop by Boss Mare Baking and Ozark Epicurean

Is your New Year's Resolution to learn how to bake sourdough? Have you wanted to make sourdough, but felt overwhelmed with the process and unsure where to start? This is the class for you!
Amy is offering an in-depth tutorial on how to successfully bake sourdough bread at home. Having taken many sourdough classes throughout the country, Amy realized that sourdough is not something that can be learned in a 2 hour class.
This is a hands-on 2-part class with lots of great info so you can bake at home like a sourdough pro! There truly is nothing in the baking world more satisfying than pulling that first loaf of sourdough out of the oven and seeing just how beautiful it can be.
Goal: Students will learn from start to finish how to bake a loaf of sourdough. Students will be given their own starter and will be given instructions how to maintain the starter. This class will be very hands on so that students have a clear understanding how to maintain their sourdough starter and successfully bake with it.
Food and Equipment included with tuition: Each student will be given their own starter, jar for the starter, proofing basket, basket cover, scoring razor blade, a mini boule baked in class, plus a medium size boule to be baked off at home; lunch will be provided on Day 2 - please let us know if you have any special dietary requirements in the notes when you purchase your tickets.
Schedule: 6:00 pm Sat. 1/24 (optional add-on) - catered group dinner by Ozark Epicurean (menu listed below) 7:00 pm Sat. 1/24 - Introduction to sourdough. Students will be given their own starter and will learn how to give it a maintenance feeding, and prepare a levain to make sourdough. We'll discuss steps, terminology and equipment needed as well as sample sourdough baked by Amy. Class should be finished by 9:00 pm. 9:00 am Sunday 1/25 - Autolyse, mix, bulk fermentation, baking, and lunch (included in tuition); a hands-on, interactive, day in the kitchen, where you'll get to know each other and the wonderful ways of sourdough under Amy's guidance. Expect this day to last until about 3:00 pm.
Cost: $100 per student for both days, all equipment, and lunch on day 2 Optional: $35 private dinner buffet on Saturday 1/24, 6:00 pm Menu: Chicken Roulades: spinach, pine nut, Boursin cheese filling Pasta Milano: farfalle pasta, Asiago cream sauce, mushrooms & sun dried tomatoes Citrus & Fennel Salad: bright winter citrus, peppery greens, crisp fennel Sourdough & Salted Herb Butter
🍻Craft beer, wine, and soft drinks will be offered during our time together, at a separate charge. Please bring a card for payment, we are cashless when the Brewery is closed for business.