Sourdough starter is the cornerstone of every sourdough bread. A deep understanding of your sourdough starter is crucial. Have you ever wondered how often you should feed your starter to keep it at its best? Or perhaps you've encountered the term "seed ratio" and wondered how that impacts your starter's health and activity. Together, let’s demystify the science and art behind maintaining a healthy and active sourdough starter. We’ll also cover what to do with any discard (leftover starter) and also create a “cache” of discard to use for recipes. Participants will go home with a freshly fed wheat starter and several discard recipes.

About Your Educator:

Charlene Sauer is a self-taught bread baker who gets to sing her heart out while slinging dough for family and friends. Breaducation is one of her favorite topics, sharing about flour, technique and more! She will lead you on a fun filled and creative baking journey to empower your own baking prowess.

Dates: Sunday, August 16th, 2026

Time: 3:30 -5:30pm

Registration: $40.00 per person + tax

Age Requirement: 16 years+

Skill Level: Beginner

Safety Considerations: working with allergens (wheat), kitchen equipment (potentially sharp tools, mixer, hot oven)

What to Bring: An apron, if you like - everything else provided in class. Recommended clothing: either short, ¾ length, or rolled up sleeves.

Registration Deadline: Please register by 8/2/26

Refund Policy: No refunds are possible after the registration deadline, but you are welcome to send someone in your place if you are unable to attend.

Keep in Mind: Looking for a unique friends & family gathering, or workplace team building experience?  Reach out about a customized private class with Charlene Sauer & Three Pines Farm, feeding your bellies with delicious delights and leading you on an enjoyable & educational baking journey together, ranging from a couple of hours to an all day experience.  No prior baking experience necessary!