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The Secrets of Sourdough

Exploring the cultivation of wild yeast in bread baking.


$ 65.00 per person



About this experience

Sourdough starters have been used in bread baking for nearly 5,000 years. In this class we'll explore the science behind sourdough and learn how to mix and shape a loaf of bread that does not utilize commercial yeast. Students will bake their own loaves of Pain au Levain and Deli Rye, both of which depend on a sourdough starter for both taste and leavening.

Class includes a sourdough pizza lunch that will be prepared by students during the class. Students will leave the class with the two loaves of bread they have baked, along with all recipes and a sample of Journeyman's sourdough starter.

Location details

This class will be held at 314 Depew Street in Peekskill (near the corner of Hudson Avenue and Depew Street).

Additional information

This is a hands-on class (bring an apron!) led by Michael Sellers, owner of Journeyman Bakery and voted Best New Bread Baker by Westchester Magazine in 2017. Students will receive further information and confirmation after registration.