Sourdough 102: From Starter to Loaf
A Hands-On Bread Making Workshop with Shirley's Table
Join us at Her Facility for Sourdough 102, a hands-on workshop led by Shirley's Table, where you'll learn the process of making sourdough bread from start to finish.
Date: Saturday, November 21, 2026
Time: 9:30 AM – 1:00 PM
Location: Her Facility
Non-Member Price: $120
Member Price: $100
Class Size: Limited to 15 participants
What You’ll Learn
This interactive workshop will begin with a brief refresher on sourdough starter basics before diving into the bread-making process. Together, we'll cover:
Dough Mixing: Hands-on instruction as we mix our dough together.
Gluten Development: Learn techniques such as coil folds to build strength and structure in your dough.
Bulk Fermentation: Understand the fermentation process, timing, and what to look for as your dough develops.
Shaping: Practice the techniques used to shape your sourdough loaf.
Cold Proofing: Learn how to prepare and refrigerate your dough before baking.
Baking: Receive step-by-step instructions for baking your loaf at home.
Throughout the class, there will be plenty of opportunities to ask questions, troubleshoot challenges, and build confidence in your bread-making skills.
What’s Included
Each participant will leave with:
Shirley's Table Sourdough Bread Recipe
Hands-on instruction and bread-making knowledge
Mixing bowl
Cold proofing basket
Step-by-step baking instructions
Access to the Shirley's Table GroupMe community for continued connection and support
Your prepared sourdough dough to finish at home
What to Bring: BYOS — Bring Your Own Starter! Please bring 150g of active sourdough starter. Starter will also be available for those who need it.
Important: Plan for Baking at Home
Sourdough bread takes time, and the process doesn't end when class does! You'll leave with your prepared dough and the knowledge to complete the remaining steps at home. Plan for approximately 4 additional hours of bulk fermentation after class, followed by the remaining steps outlined in your instructions.
Please plan accordingly, as your dough will need additional attention that evening. Your instructor will explain the timing, cold proofing, and baking process so you know exactly what to do when you get home.
Ready to bake?
Reserve your seat and take the next step toward baking homemade sourdough bread with confidence!
A Hands-On Bread Making Workshop with Shirley's Table
Join us at Her Facility for Sourdough 102, a hands-on workshop led by Shirley's Table, where you'll learn the process of making sourdough bread from start to finish.
Date: Saturday, November 21, 2026
Time: 9:30 AM – 1:00 PM
Location: Her Facility
Non-Member Price: $120
Member Price: $100
Class Size: Limited to 15 participants
What You’ll Learn
This interactive workshop will begin with a brief refresher on sourdough starter basics before diving into the bread-making process. Together, we'll cover:
Dough Mixing: Hands-on instruction as we mix our dough together.
Gluten Development: Learn techniques such as coil folds to build strength and structure in your dough.
Bulk Fermentation: Understand the fermentation process, timing, and what to look for as your dough develops.
Shaping: Practice the techniques used to shape your sourdough loaf.
Cold Proofing: Learn how to prepare and refrigerate your dough before baking.
Baking: Receive step-by-step instructions for baking your loaf at home.
Throughout the class, there will be plenty of opportunities to ask questions, troubleshoot challenges, and build confidence in your bread-making skills.
What’s Included
Each participant will leave with:
Shirley's Table Sourdough Bread Recipe
Hands-on instruction and bread-making knowledge
Mixing bowl
Cold proofing basket
Step-by-step baking instructions
Access to the Shirley's Table GroupMe community for continued connection and support
Your prepared sourdough dough to finish at home
What to Bring: BYOS — Bring Your Own Starter! Please bring 150g of active sourdough starter. Starter will also be available for those who need it.
Important: Plan for Baking at Home
Sourdough bread takes time, and the process doesn't end when class does! You'll leave with your prepared dough and the knowledge to complete the remaining steps at home. Plan for approximately 4 additional hours of bulk fermentation after class, followed by the remaining steps outlined in your instructions.
Please plan accordingly, as your dough will need additional attention that evening. Your instructor will explain the timing, cold proofing, and baking process so you know exactly what to do when you get home.
Ready to bake?
Reserve your seat and take the next step toward baking homemade sourdough bread with confidence!