Common Q & A
Q. Are Supplies provided?
A. Yes. All supplies needed for the classes are provided including an apron for every student.
Q. Where is this located?
A. Classes are held in my home in my fully-equipped and remodeled kitchen.
Q. Will my student be taking anything home?
A. Yes! Students will be taking everything they make home to share with their families!
Q. How can I secure my spot in the class before it fills up?
A. To secure your spot in the class please submit a deposit of $25 through Venmo, Zelle, Apple Pay or cash on or before June 8th.
Also be sure to fill out the waiver:
And allergy form:
Common Q & A
Q. Why is the class 2 days?
A. Sourdough takes time! The best way to get the most benefit out of sourdough bread is retarded fermentation (slow, cold fermentation) overnight and bake the next day. We will do our best to cover the “hows” and “whys” of sourdough and walk through the steps within the 2 days of class.
Q. Will I be able to take some sourdough starter home?
A. Yes! I maintain a very mature and strong starter and will share with anyone who wants some.
Q. Will I be taking bread home?
A. Yes. Every participant will be taking home some bread and other baked items made from sourdough discard.
Q. What flour will be used?
A. I will be demonstrating how to make sourdough bread with store-bought bread flour (my preference is King Arthur), with a combination of 50/50 white bread flour and fresh-milled whole wheat flour, and with 100% fresh-milled whole wheat flour.
Q. Where will the class be?
A. My home: 14625 Black Forest Rd. Colorado Springs, CO 80908
Q. How can I secure my spot in the class before it fills up?
A. To secure your spot in the class please submit a deposit of $25 through Venmo, Zelle, Apple Pay or cash on or before June 8th.
Also be sure to fill out the waiver:
And allergy form:
