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Rustic Sour Dough Bread Class

December 6 @ 12:00 PM - 2:00 PM



Our ancestors ate mostly fermented foods, including bread which was leavened using various strains of healthy lactic bacteria. Recently an explosive interest in making this fermented bread has taken place. Making sour dough bread is easy, healthy and delicious 

This class includes all aspects of sour dough bread baking: the Starter, Flours, Salting, Hydration ratios, the Leaven, the Autolyse, Kneading/resting/stretching, proofing, (baskets/Bannetons), the Rise, Etching, Dutch oven baking, the Crumb, the Crust.

What is included

A sour dough starter is included so you can make great sour dough bread at home. We will make a wonderful sour dough bread using steel cut oats or cracked wheat (for texture) and three types of King Arthur flour. We will taste our freshly baked bread along with butter and honey from Steve’s Bees. Course documents will be supplied. Bring a pen/pencil to take notes.

Instructor: Steve Shapson

Steve Shapson has been instructing in the culinary arts for over 15 years, which include cheese/yogurt/kefir/kombucha making, edible mushroom cultivation. Sour dough bread is his latest passion after having three friends who introduced him to the wonderful taste and texture.


December 6
12:00 PM - 2:00 PM


Alana Norman


Mequon Public Market – Mezzanine
6300 W. Mequon
Mequon, WI 53092 United States
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Rustic Sour Dough Bread
$ 40.00
10 available