Sourdough Bread Class

In this class you’ll learn the basics of sourdough. We’ll go over starter maintenance, mixing, shaping and baking techniques. We’ll produce a traditional sourdough loaf as well as a 100% rye loaf. We’ll discuss baker’s math, what it means, and how to develop your own formula. You’ll get to take home two loaves of bread to enjoy!

Duration: 4 hours

Price: $125 per person

Skills Covered: Kneading techniques, fermentation basics, shaping methods, and proper proofing and baking procedures

*Please notify us in advance if you have any dietary restrictions. If we are not notified ahead of time of any special needs, we may not be able to accommodate them.

Although cooking experience is not required, having a solid understanding of measuring ingredients and mixing doughs is recommended.

Max Levine has spent more than a decade working alongside accomplished bread bakers in bakeries across the United States, developing a deep appreciation for fermentation and baking with a wide variety of grains. His expertise includes sourdough, recipe development, shaping techniques, incorporating local grains, and adapting formulas to different baking environments. Having worked with nearly every type of oven, Max has become a practical problem solver in the bread world, helping bakers understand not just how to make great bread, but why each step matters. Whether you're baking your first sourdough loaf or refining your craft, Max enjoys helping others build the knowledge and confidence needed to create exceptional bread in any kitchen.