Located at the Eco Industrial Park in Pittsboro. For directions, click here.

Let baker and author, Emily Buehler demystify Sourdough for you.  Where does starter come from?  How does it work?  We’ll use a well-established starter to knead loaves of sourdough bread that you’ll take home to bake, plus we’ll feed “baby starters” for your future sourdough baking.

While the dough rises, we’ll go over bread-making basics and learn what’s going on behind the scenes.  We’ll discuss all aspects of working with sourdough starters. And we’ll make (and eat!) sourdough English muffins.

Once the dough has risen, we’ll shape it into boules, batards, or baguettes for you to bake the next day, discussing techniques to make your home oven better for baking crusty European-style artisan bread.

Bakers, please bring the following:

• Cookie sheet
• Apron
• Quart-sized, covered bowls/tupperware if possible
• Baking tools you like to use (scale, dough scraper)
• A bag for take-home