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Canceled **Rustic Sour Dough Bread Class

March 19 @ 6:00 PM - 7:30 PM


Description:  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. A sour dough starter is included so you can make great sour dough bread at home.  We will make two breads, one using modern wheat and one made with ancestral wheat from Einkorn.com.  Course documents will be supplied. Bring a pen/pencil to take notes.

What you will learn: In this class you will learn how to prepare a healthy sour dough starter to add to the correct flour to make and bake a sour dough bread. Tips and tricks to help you make the best sour dough bread possible. Topics will include, flour, starter, autolyze, Levain (or leaven), bulk fermentation, proofing, baking.

What you will sample: Enjoy some freshly baked sour dough bread with butter and Steve’s Bees Honey.

What is included: Complete instructions and sour dough starter kit.

Instructor: Steve Shapson

Bio: 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 introduced him to the wonderful taste.


March 19
6:00 PM - 7:30 PM


Mequon Public Market – Mezzanine
6300 W. Mequon
Mequon, WI 53092 United States
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Curbside Pick Up Only 

Please contact the following businesses directly for ordering Cafe Corazon: 262 643 4256 Santorini Grill: 414 716 5723 Screaming Tuna: 262 643 4385