Location
About
Chef: Julie Paul
Date: Saturday, January 30, 2027
Time: 11:00 AM–1:30 PM
Join us as we demystify the art of sourdough. Using sourdough starter, the class will mix a no-knead sourdough bread to take home and bake the next day. We’ll discuss maintaining your starter and share tips and tricks for keeping it alive, as well as how to use it to make tasty winter-themed treats. Each student will take home a jar of sourdough starter to begin their sourdough journey. Please bring a large covered container to transport your dough. This class is for students ages 14 and older.
Menu:
- Artisan Sourdough Loaf: A classic rustic sourdough with a crackly, blistered crust, an airy, chewy crumb, and a balanced tangy flavor.
- Cranberry White Chocolate Discard Scones: Tender, flaky scones made with sourdough discard, dried cranberries, and white chocolate chips.
- Discard Gingerbread Loaf: A rich, moist quick bread made with sourdough discard, warm winter spices, and dark molasses.
Allergen notice: Gluten, eggs, and dairy will be used.
About Julie: Julie Paul is a pastry chef who has taught baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram at julie_paul21.