Sourdough isn’t hard. It’s slow, and most of the skill is knowing when to leave it alone. In three hours at the big table we’ll take a loaf from flour to crust, and you’ll go home with a jar of the starter we’ve fed every day since 2019.

What we’ll cover

• Feeding and reading a starter

• Mixing, folding and judging the dough by feel

• Shaping a tight round loaf and scoring it

• Baking at home without a bakery oven

Good to know

Aprons, flour and tea are on us. Wear closed shoes. The class runs after closing, so the shop is all ours. You’ll bake one loaf in class and take home a second, shaped dough to bake the next morning.