Bread Science: Sourdough Starter at Sur La Table

Real science drives a thriving sourdough starter, and this four-person workshop breaks down exactly how it works. A chef instructor walks you through fermentation from the ground up, covering flour types, water quality, hydration ratios, and the wild yeast and bacteria that build flavor. You mix and seal your own day-one starter, then watch a live demo of feeding and discarding a mature culture. Troubleshooting, maintenance, and discard uses round out the hour. You leave with your starter, rye flour, and a full recipe packet to keep the process going at home. Seats cap at four, so this one books quickly.