Sour Flour teaches people how to make bread. Our workshops are a great introduction to using and maintaining a sourdough culture/starter, and broadening your baking skills and knowledge. Who knew baking could be so much fun!
Please use the TICKET INFORMATION box below each class description to register. Select a date from the pull down menu. If the date you wish to select doesn’t appear, that means the class is full. Enter the number of people attending under QUANTITY, and select ORDER NOW. You’ll be prompted for more information on the next screen. New classes are added frequently as they fill, so please check again soon if a suitable date isn’t available at this time.
The minimum age for workshop participants is 14. Due to our small class size we require 48 hours advance notice for reschedule requests. We appreciate your support and look forward to meeting you soon!
If you’re a bread lover, nothing beats the flavor and chewy texture of sourdough bread. And nothing can compare to the aroma and taste of a warm, fresh baked loaf right from your oven. In this workshop, you can look forward to a fun, hands-on session going over everything you ever wanted to know about using and maintaining a wild-yeast, naturally fermented sourdough starter. By learning the techniques used by artisan bakers, you’ll get peak performance from your starter and will learn how to prepare it for baking all your favorites like pizza, flatbread, and traditional rustic loaves. In this 2-hour workshop, we’ll look at all the angles to feeding and maintaining a healthy sourdough starter, and use it to make a wonderfully crisp and flavorful flatbread in class. You’ll go home with your own starter, as well as the knowledge and confidence to use it to bake your own sourdough bread at home. If you’ve been using a starter at home that you’re not sure about, bring it with you for a routine check-up. You’ll be glad you did!
Advanced Bread Workshop, aka Bread 2
A natural follow-up to our Starter Workshop, this hands-on class covers artisan techniques for hand-mixing, shaping, slashing and steam-baking traditional sourdough bread. You’ll bake and take home your own loaf of sourdough bread, along with rising dough we’ve developed in class to bake the next day (or later) at home. We’ll also briefly review the principles of maintaining and using a sourdough starter/culture. If you’ve ever dreamt of pulling fragrant and crusty naturally-leavened bread from your home oven, this class is for you!
Bagel Making Workshop
The best bagels ever! Why? Because you make them yourself and nothing beats the flavor and aroma of hot-from-the-oven bagels, made with a fermented, wild yeast starter. Cat Shimizu, the Sour Flour Breaducator, will talk about maintaining your own wild yeast starter culture, and using it to make fabulous bagels that you can boil and bake in less than 30 minutes… perfect for breakfast or brunch anytime. Everyone will go home with rising bagels they’ve made in class, ready to finish boiling and baking the next day. We’ll also boil and bake bagels in class –sesame, onion, poppy seed or everything– to enjoy with cream cheese and jam. Yum! Bring a baking sheet or covered container to transport your bagels home.
We expand our bread skills in this workshop by working on one of our favorite foods: pizza.
Whether thick crust or thin, vegetarian or meat, oven baked or wood-fired, eating the perfect pie can be … life changing! And re-creating your favorite restaurant pie at home has eluded many of the best home chefs. Until now. We will take you on a step-by-step journey to demystify the art of making the perfect dough with that little extra bit of flavor, using a naturally fermented, wild-yeast sourdough starter. You’ll learn every step of the process, from mixing, balling, stretching, shaping, to baking the final product: a deliciously light, crisp bite with serious flavor and chew: the real pizzaiolo deal. Join us!