Sourdough

A classic "Dougie Loaf" made in Brooklyn

Why Sourdough?

Sourdough breads are made with dough that has been fermented by naturally occurring yeasts. It has a mildly sour taste and has been the way of artisan bread bakers for centuries. It takes much longer to ferment than using packaged baker's yeast, but the taste, texture, and quality of the final product are far superior!


When preparing to bake sourdough you must have a healthy 'starter', a small amount of flour and water that has been naturally fermented and "fed" incrementally. When baking, you use about two-thirds of your bubbly starter in your whole mixture. One-third is left in the jar, refrigerated, and fed again about 12 hours before you begin your next loaf. Doug, who will be leading the sourdough bread portion of the workshop, has had his same starter for over 8 years! That is some serious bread lineage!


By attending our bread workshops you will receive your very own starter baby so you can begin to bake sourdough breads at home using the techniques you learn during the class!

The aesthetic of 'scoring' bread