Saturday, January 24th fro 10:00am to 3:00pm at Grist & Toll, Pasadena
We’re diving back into sourdough baking to launch the new year. Our first sourdough class of 2026 will focus on stretch-and-fold techniques, maintaining a healthy sourdough culture, and handling inclusions. In this case, we’ll teach you how to confit garlic for the bread and we’re partnering it with bacon and cheese. We’ll have options for any vegan students joining us for the class as well. We will cover all aspects of whole grain sourdough formulas, including feeding and maintaining a healthy sourdough culture, however experience working with a sourdough starter is required for this class.
**The prerequisite for this class is bringing your own sourdough starter to use for your mix.**
Students will be responsible for feeding their own starter in the morning, timing it to be ready for the mix at 10:30am.
Each student will mix, ferment and shape their own individual loaves then transport them home for a final overnight cold proof to bake the next day. We’ll also score and bake premade loaves to taste and evaluate together during class.
Students will also need to bring:
Your own banneton and liner (or tea towel) for the final proof
A small cooler or chill bag for transporting their shaped loaf home
All other class materials and supplies will be provided by Grist & Toll.
Once purchased, class admission is non-refundable.
Unless stated otherwise, Grist & Toll classes are for ages 18+
Class location:
Grist & Toll, 990 S. Arroyo Parkway, Ste 1, Pasadena CA 91105
