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Sourdough Bread Baking Workshop– June 7, at 10am

Sourdough Bread Baking Workshop – June 7, 10am

If you loved our Intro to Sourdough class and want to dive deeper, don’t miss our next workshop: Sourdough Bread Baking 101!

Held in our cozy Honeycomb Classroom, this demonstration-style class will guide you through every stage of the sourdough process—from mixing and folding to proofing and baking. You’ll get to watch each technique, taste the finished product, and walk away with the skills and confidence to bake at home.

While there are no take-home items, all class materials will be emailed, and you’ll be invited to join our private Facebook support group for ongoing inspiration and troubleshooting.

🗓️ June 7
📍 Cherry City Honey – Honeycomb Classroom
🎟️ Space is limited – [Sign Up Now!]

$19.99

30 in stock

Description

Sourdough Bread Baking Workshop– June 7, at 10am
Held in the Honeycomb Classroom at Cherry City Honey

Ready to take your sourdough skills to the next level? If you’ve already joined us for our Intro to Sourdough class, this is the perfect next step in your bread-baking journey!

In this hands-on workshop, you’ll explore the techniques that turn simple flour, water, and salt into beautiful, flavorful artisan loaves. Whether you’re building on what you’ve learned or looking to deepen your understanding, this class will provide valuable insight and real-time experience.

You’ll get to see each stage of the sourdough process in action and taste the final results, giving you a true sense of the texture, flavor, and timing needed for great bread. While this class is demonstration-based and no take-home dough or bread will be provided, you will leave with something even better: the confidence and knowledge to bake on your own at home!

We’ll also email you all of our class slides so you can reference them anytime, and you’ll receive an exclusive invitation to join our private Farm-ily Support Facebook Group, where you can ask questions, share photos, and stay connected with fellow bakers.

Topics Covered:

  • Bulking up for recipes
  • Mixing the Dough
  • Autolyse vs. Fermentolyse (resting periods explained)
  • Stretch and Fold Technique
  • Bulk Fermentation (BF)
  • Shaping the Dough & Inclusions
  • Final Proofing (Cold Retardation)
  • Baking Methods: Dutch Oven vs. Open Baking

🗓️ Date: June 7, 10am
📍 Location: Honeycomb Classroom at Cherry City Honey, 1000 CR 312, Bellevue, OH
🎟️ Space is limited – sign up today online or in store to reserve your spot!

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