About this Event
This 2-hour hands-on class is designed for sourdough bakers who want to take their starter beyond bread. We’ll explore how sourdough fermentation behaves in sweet and enriched doughs by making cookies and scones. You’ll learn how starter maturity, acidity, hydration, and fermentation timing affect texture and flavor, and how to balance tang in delicate bakes. We’ll work with active starter and discard, bake together, and sample freshly baked cookies and scones while discussing how to adapt traditional recipes for sourdough with confidence.
Staci from Simply Rustic Dough will be leading you on this adventure:"I’m Staci a Millennial just doing her best to make wholesome baked goods. It all started with a dream in another life when I wanted to be self-sufficient. My now husband has helped make my dream come true.""We live on a 10 acre “Homestead” with our son (Little man). Where we have 2 goats(Kevin and Carol) as well as a whole flock of laying hens and my rooster Scar. We have blueberry bushes (hoping to add some apple trees this spring) and an ever-growing garden, where I grow garlic, onions, tomatoes, cucumbers and peppers of all sorts.""I am a 2-and-a-half-decade type 1 diabetic fighter. I also have gluten intolerance so when I say I understand the struggle of how carbs affect your body I REALLY DO !!""Everything I make is ALL sourdough based." S
Class size limited to 10
Cost $45
Event Venue & Nearby Stays
Kitchen 242, 242 West Western Avenue, Muskegon, United States
USD 49.87
