bread series
The Art and Science of Bread
Bread baking is part craft, part patience, part magic. Our Bread Series covers the full range — from your very first sourdough starter to advanced fermentation and whole grain techniques. Whether you’re a curious beginner or a home baker ready to go deeper, there’s a class here for you.
Individual class descriptions:
- Sourdough 101 — Start from the beginning. You’ll learn how to build and maintain a starter, understand fermentation, and bake your first naturally leavened loaf. No experience necessary.
- Advanced Sourdough — For bakers who know their way around a starter and are ready to refine their technique. We’ll cover shaping, scoring, hydration, and getting the most out of your home oven.
- Focaccia — One of the most forgiving and rewarding breads to bake. Learn to make a light, dimpled focaccia with a crisp bottom and olive oil-rich crust — and a toppings spread to finish.
- Sustainable Baking / Discard Class — Nothing gets wasted in a good bakery. This class is all about sourdough discard — what to do with it, why it matters, and how to turn it into pancakes, crackers, waffles, and more.
- Whole Grain Bread Baking — Explore the depth of flavor that whole grains bring to bread. We’ll work with a variety of flours and discuss how to adapt any recipe for more nutritious, more interesting loaves.
- Baguettes — The baguette is the ultimate test of a bread baker’s skill. Learn the traditional French method — poolish, proper shaping, and the steam technique that gives you that shattering crust.
We’ll kick things off with a tasting board of our seasonal breads, whipped butters, and light bites — the perfect fuel to ask big bread questions and gather inspiration. As class wraps, you’ll head home ready to bake with confidence.
Take Home:
-Your own Bread Room sourdough starter
-A banneton & fresh loaf of bread
-Step-by-step technique card & resource guide
