{"product_id":"sourdough-baking-class-intermediate","title":"Sourdough Baking Class - Intermediate","description":"\u003ch3\u003eSourdough Baking Class - Intermediate\u003c\/h3\u003e\n\u003cp\u003eThis English-language, intermediate-to-advanced \u003cstrong\u003eSourdough Baking Class\u003c\/strong\u003e is a 100% hands-on baking workshop for participants who want to develop practical skills in high-hydration dough handling, fermentation control, and sourdough starter management. The 5-hour class runs from 9am to 2pm.\u003c\/p\u003e\n\u003ch3\u003eTechniques Covered\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHandling high-hydration sourdough doughs.\u003c\/li\u003e\n\u003cli\u003eIncorporating wet inclusions into bread dough.\u003c\/li\u003e\n\u003cli\u003eBalancing acidity and fermentation for optimal flavor and texture.\u003c\/li\u003e\n\u003cli\u003eManipulating starter ratios for consistent sourdough results.\u003c\/li\u003e\n\u003cli\u003eControlling taste development and managing fermentation timeframes.\u003c\/li\u003e\n\u003cli\u003eCalculating Baker’s percentage and desired dough temperature (DDT).\u003c\/li\u003e\n\u003cli\u003eUsing a sourdough starter for baking.\u003c\/li\u003e\n\u003cli\u003ePreparing a sourdough truffle mushroom batard and a sourdough stout and rye batard.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWho This Class Is For\u003c\/h3\u003e\n\u003cp\u003eThe workshop is intended for intermediate and advanced bakers seeking practical experience with high-hydration sourdough, wet inclusions, starter ratios, acidity, and fermentation schedules. It is suitable for baking enthusiasts who want to deepen their existing sourdough knowledge through hands-on preparation rather than introductory instruction.\u003c\/p\u003e\n\u003cp\u003eParticipants can use the class to practice calculating Baker’s percentage and DDT, compare fermentation and taste-development timeframes, and work with two specific batard recipes. The class accommodates 4 to 8 participants, supporting personalized instruction and peer collaboration. Attendees should complete the Sourdough Fundamentals course before joining this intermediate class for optimal learning progress.\u003c\/p\u003e\n\u003ch3\u003eIncluded\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e5 hours of English-language, hands-on instruction.\u003c\/li\u003e\n\u003cli\u003eOne sourdough starter.\u003c\/li\u003e\n\u003cli\u003eTwo specific bread loaves.\u003c\/li\u003e\n\u003cli\u003eFull-color baking booklet.\u003c\/li\u003e\n\u003cli\u003eBonus video tutorials for further practice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen and Dietary Information\u003c\/h3\u003e\n\u003cp\u003eThe class contains gluten and is vegetarian friendly. No pork, lard, alcohol, or eggs are included. \u003c\/p\u003e\n\u003cp\u003eCare\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eA sourdough starter is made of flour, water and microbes, such as bacteria and yeast. These microbes consume the simple sugars aka “food” in the flour mixture, and produce carbon dioxide. This process of fermentation is what makes our sourdough starter and sourdough bread rise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eStarter growth: Produces a dome surface as carbon dioxide bubbles are produced in increasing quantities. Starter will rise in height slowly. Depending on the health of the starter, it can double or triple in height.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eStarter peak: Starter is at peak when you see a bubbly flat top. Always make a new starter at peak. This will encourage a strong and healthy starter that is low in acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eStarter past peak: Starter will eventually run out of “food” to consume. As it can no longer produce carbon dioxide, it will deflate, and sink in height. Starter will also become slimy, foul smelling and acidic. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMicrobial activity is best between 24-28°C. Keep starter at this temperature for optimal growth.  Estimated time for Tropical Sourdough Starter feed cycle is between 8-12 hours dependent on ambient temperature.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Bespoke Bread","offers":[{"title":"Default Title","offer_id":42211886661797,"sku":"","price":250.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0425\/3859\/8565\/files\/sourdough-baking-class-intermediate-hands-on.jpg?v=1788508579","url":"https:\/\/bespokebread.sg\/products\/sourdough-baking-class-intermediate","provider":"Bespoke Bread","version":"1.0","type":"link"}