The Secret Life of Dough
Thursday, March 12, 2026 | 6:00PM - 8:30PM
$179.00 Per Station (Suitable for Dynamic Duos- see below for more details)
Ever wonder why some breads have deep flavor, airy texture, and that irresistible bakery aroma? The answer starts before the dough is even made.
In this hands-on class, students will explore the fascinating world of bread starters and pre-ferments — the building blocks that professional bakers use to create exceptional bread. You’ll learn how time, fermentation, and simple ingredients transform flour and water into flavor powerhouses.
You’ll learn the difference between and taste breads made from:A Sourdough Starter, Poolish, Sponge, Biga and Pâte Fermentée
In this class, you will:
Learn how the fermentation of yeast and bacteria affect flavor and texture
See and feel the difference between hydration levels and fermentation stages
Mix doughs using different pre-ferments
Shape and bake bread using professional techniques
Taste and compare how each method changes crumb, crust, and aroma
Plus you’ll leave with dough, recipes, and the confidence to use pre-ferments at home — unlocking a whole new level of bread baking.
This class is suitable for the following Dynamic Duo types:
YES: Parent/Grandparent & Child
YES: Couples/Roommates (live in the same household)
YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)
*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)
We provide aprons, recipes, all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.
Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.