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February 11 @ 2:00 pm - 6:00 pm$55 - $65
This hands-on class teaches a simple process for making beautiful and delicious artisan sourdough bread in your home kitchen. We’ll discuss the tradition & health benefits of naturally fermented bread baking, taste samples, and build a loaf from start to almost-finish. Participants will leave with: dough ready to bake the next day, dough scraper and bowl liner, a guide to sourdough baking, and enough starter for the next batch. No baking experience necessary.
Location: Presbyterian Friendship Center
Teaching Artist: Sarah West
Cost: $55 Member / $65 Non-member
Bio: Sarah is an enthusiastic home baker who’s managed to keep her sourdough starter alive for three years and counting. She has a background in local food systems, horticulture, and writing, which she puts to use as the Community Outreach Coordinator for Art Center East.
Sourdough Basics – FEBRUARY 11, 2 – 6PM
-A glass, stoneware, or plastic mixing bowl, 8- to 10-inches in diameter and at least 4-inches tall (narrower and taller is better than shallower and wider). Bring a couple of options if you’re not sure about the size. Metal bowls are not recommended but will work in a pinch.
-A small glass or plastic food-safe container (such as a small canning jar or Tupperware) for taking some starter home with you.
-Loaf pan (approximately 8×4-inch). This class is intended to teach you how to make a “hearth” style loaf – a round loaf of yummy, crusty bread. The same dough can also be used to make a pan loaf – more like sandwich bread. If you would prefer to make a pan loaf, you will need to bring your own pan, size 8×4 in or larger.
-Camera (a phone camera works just fine). This is in case you would like to document images from the baking process, helpful for jogging your memory when trying it on your own!
-Water bottle & snacks, if needed. We will snack on bread, but not a full meal.
-Pen or pencil for taking notes
*Notes on baking at home:
We will discuss baking equipment in-depth during class, but I thought I’d give you a heads up on what you will need at home to bake the loaf you make in class: For best results, hearth style loaves should be baked on an oven stone or inside a cast iron Dutch oven (uncoated or enamel-coated both work). If you do not have a Dutch oven, baking stone, or other heavy-weight pot that can withstand high oven temps, I recommend that you make your first loaf in a sandwich loaf pan, as you will get much better results. See above for information on what pan to bring to class.
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Registration cancellations & transfers must be made through Art Center East at (541) 624-2800 48 hours or more before the class start time. We cannot issue refunds or transfers for cancellations received after the 48-hour cutoff. Exceptions will be considered for medical or family emergencies. When a class is cancelled due to low enrollment, we will issue a refund for all registration fees. ACE will contact you in the event of a cancellation.