Sourdough Breads

Program Overview

Uncover the art of sourdough an age-old practice of wild fermentation known for its depth of flavor, natural leavening, and complex texture.

In this hands-on Sourdough Bootcamp, you’ll build a strong foundation in cultivating your own starter and understanding the principles of fermentation. Learn how time, hydration, and technique influence structure, flavor, and consistency.

This workshop focuses on developing the control and intuition needed to produce well-structured loaves with a crisp crust and open crumb.

Learning Objectives

By the end of each bootcamp, participants should be able to:
● Demonstrate core techniques relevant to the pastry category, such as lamination, tempering,
fermentation, piping, shaping, baking, and finishing
● Understand how ingredients, temperature, timing, and process control affect product quality
and consistency
● Produce selected pastry items with improved structure, texture, flavor balance, and
presentation
● Apply workshop techniques independently in home, small business, or professional kitchen
settings

Learning Methodology

● Hands-on, instructor-led training in a professional kitchen environment
● Demonstration followed by guided execution
● Technique-first instruction focused on process mastery, not recipe replication alone
● Immediate feedback and correction during production
● Small group format to support coaching and quality control
● Strong emphasis on repetition, consistency, and technical discipline