What You Will Need for a Sourdough Starter for Triskell Bakery Class:

    – An 8 oz Mason jar to take your brand new starter home,

    – A banneton (bread proofing basket)

    – A bench knife.

    – A scoring blade (also called a lame)

    – A small sample of my dehydrated or fresh starter.

    – A Triskell Bakery birth certificate to name your starter.

    – A copy of the presentation taught in class.

    – my contact information for additional questions and troubleshooting on bake days.

What you will be doing and learning during the Sourdough Starter Tutorial Class:

During the class you will learn about the microorganisms that make sourdough bread baking possible, about feeding ratios and recommended schedule, how to store and and nurture a healthy starter.

Troubleshooting tips and the Do’s and Don’ts to keep your sourdough starter healthy for years to come.

What to do if your starter does not rise, develop a liquid on top (hooch) or has an off odor.

Some bread baking recipes to start baking your own sourdough bread, links to my favorite baking websites, equipment vendors and a list of tools to make your sourdough bread experience a complete success.