Sour Flour teaches people how to make bread. Our workshops, which are held at our home at La Victoria Bakery, 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 you are redeeming a voucher for the class: select “REDEEM COUPON(S)”, 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, and space often becomes available as we process reschedule requests, 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 72 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.
Advanced Bread Workshop, aka Bread 2
This is the second in our bread series, after the Starter Workshop. Once you learn everything about taking care of your starter, you can fully concentrate on the intricacies of making a well-structured loaf of sourdough bread, with beautiful crust and crumb. We’ll make a whole-grain sourdough loaf, gaining practice scaling ingredients, mixing by hand and developing dough strength over a series of stretch and folds. We’ll practice shaping, scoring and baking bread, which we will definitely sample with tasty accompaniments at the end of class. Finally, everyone will go home with a beautifully scored, fresh-from-the-oven loaf of sourdough bread, plus the bread dough that we developed in class, ready to bake at home the next day. If you’ve ever dreamt of pulling fragrant and crusty naturally-leavened bread from your home oven, this class is for you! This is a small class with limited enrollment, so sign up early!
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 -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 – plain, sesame, 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!