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Bread Baking 101: An Introduction to Baking with Sourdough | Brotbakery

Brot Bakehouse School and Kitchen & Brotbakery
38 Meade Rd
Fairfax, VT 05454

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Jun 7, 2020 11:00am — 3:30pm

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Learn the fundamental basics of sourdough alchemy in bread making, including proper mixing, tips and tricks when working with a starter culture, shaping, and finally baking a simple sourdough bread you can also do at home.

The instructor will talk about the difference between naturally leavened bread vs. bread made with commercial yeast, proper flour and grain selection, and most importantly how to start and maintain a live bread culture (sourdough) and keep it happy and alive in your home.

Making completely natural bread with sourdough may look daunting - and yes, it will take some planning, but it does not have to be complicated - you don't even need a mixer, it's all made by hand. All you need is a basic understanding of wild yeasts and microorganisms and you can start your bread making adventure.

The class is designed as an introduction to sourdough baking techniques and you will get a ripe sourdough culture and recipes to take home, so you can start making bread right away. 

Even if you are a total beginner when it comes to bread baking - come curious and leave inspired by wild yeasts and their magic! The class finishes with a sensory bread tasting with different breads and local condiments.


Heike Meyer is the owner and head bakeress at Brotbakery Vermont. She teaches sourdough classes - both for bread and pastries - at Brot Bakehouse School and Kitchen in Vermont, and as a guest teacher around the world. She trained at one of Germany's oldest biodynamic bakeries, at King Arthur School & Education Center, and the L'École Valrhona in France. She continues to work with master bakers and pastry chefs around the world to discover and learn. More information at

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