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Workshop

Wildly Fermented Sourdough Bread Workshop

Dive into the world of wild fermentation with this introduction to naturally leavened artisanal breads with baker Lindsay Katz. Lindsay’s hands-on approach will help you understand the science behind the perfect loaf and help you to strengthen your baker’s intuition. Over 90 minutes, you’ll learn how to cultivate and maintain a sourdough starter, how to preserve your starter in between bakes, what kind of flours to use in home baking, and how to mix, fold, knead, and shape the perfect sourdough loaf. The course also includes a sourdough bread tasting, and you’ll go home with a shaped levain that you can bring home to bake. All participants will receive 10% of purchases at SHED the day of the event, perfect for getting a wicker proofing basket, a bench scraper, bread knife, or any of SHED’s other selection of baker’s tools.

Lindsay Katz spent two years in Brazil after college, where she experienced slow food as a way of life—from soil to mill to oven to table. When she returned to the states, she enrolled in culinary school to begin her formal food education. At home, she made bread, beginning with her first sourdough starter made from Texas grapes. Lindsay moved to California to learn food where it’s grown. She worked as a line cook at Terra in St. Helena and baked her way through Nancy Silverton’s Breads from La Brea Bakery using her Texas starter. She then made wildly fermented wood-fire artisan bread at Della Fattoria for five years working chiefly as dough mixer, shaper, and eventually as head baker. She is currently on a new path exploring gluten free sourdough through alternative grains and methods, with something always bubbling on her counter and her oven never cool.