About this event
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Welcome to the Level Up Your Loaf series. An ongoing workshop series designed for bakers who are ready to move beyond the basics and deepen their understanding of sourdough.
This intermediate-level workshop focuses on bulk fermentation, the stage of sourdough that challenges even experienced home bakers. Unlike a traditional, tightly scripted class, this session is designed as an open, conversational learning experience where questions are encouraged and discussion guides the flow.
⚠️ Prerequisite:
Participants must have taken my Beginner Sourdough Class prior to attending. This workshop builds on foundational techniques and assumes familiarity with basic sourdough processes.
What to Expect
During this workshop, you’ll work hands-on with multiple doughs at different fermentation stages so you can see, feel, and compare how dough changes over time. I’ll demonstrate how fermentation impacts shaping, structure, and baking results, while offering advanced insights, troubleshooting tips, and real-world adjustments based on your questions and baking experiences.
This class is intentionally flexible. While scheduled for the full workshop time, it may conclude slightly earlier or run the full duration, depending on group discussion and questions. The goal is depth, clarity, and confidence — not rushing through material.
What’s Included
Hands-on practice working with three doughs at different fermentation stages
Live demonstrations showing how bulk fermentation affects shaping, scoring, and baking outcomes
Guided practice with stretch & folds and coil folds
Side-by-side visual comparisons of gluten strength, gas development, and dough elasticity
A fermentation tracking chart
A weekly sourdough schedule tailored to home baking
A bulk fermentation troubleshooting guide
Freshly baked sourdough to taste during the workshop
Complimentary drink option (21+ for alcohol where permitted)
What You’ll Learn
How hydration impacts dough texture and behavior
How gluten forms, strengthens, and evolves throughout bulk fermentation
How dough temperature influences fermentation timing
The functional differences between mixing, stretch & folds, and coil folds
How to read the dough, not the clock using visual and tactile cues
How inclusions affect bulk fermentation
How to adjust fermentation for warm vs. cool kitchens
How to identify under-fermented, properly fermented, and over-fermented dough
How bulk fermentation impacts shaping success, crumb structure, and oven spring
This workshop is ideal for bakers who want clarity, confidence, and deeper understanding — not just a recipe to follow.
