Learn the surprisingly dramatic story of what happens
between flour and water over time.
About this Event
In this 90-minute class, we're cracking open the living world inside your jar: wild yeast,
lactic acid bacteria, and fermentation.
You'll learn how a sourdough starter actually works (and why it does weird things), how to
read it instead of fear it, and what's really going on during fermentation. We'll walk
through a sourdough loaf demo from mix to bake, and you'll leave with class notes, a
take-home recipe, and the confidence to stop Googling "is my starter dead?"
No experience necessary. Curiosity required.
Program Overview
This class uses sourdough as a lens for exploring fermentation science: how wild yeast and
lactic acid bacteria work, what they need to thrive, and why bread made with a living
culture behaves so differently from commercially yeasted bread. Participants will move
through the science conceptually, observe a sourdough loaf at multiple stages of
development, and leave with the tools to continue the experiment at home.
Each participant receives a portion of active starter, a take-home recipe, and the
Breaducated Science of Fermentation class guide with everything needed to attempt their
first loaf independently.
Learning Objectives
By the end of class, participants will be able to identify what a sourdough starter is and
what lives inside it, understand the basic stages of fermentation and what drives them,
read their starter's visual and aromatic cues, and feel confident enough to feed and
maintain a starter at home.
Event Venue & Nearby Stays
The Culinary Literacy Center at Parkway Central Library, 1901 Vine Street, Philadelphia, United States
USD 0.00
