Bread Science: Sourdough Starter with Sur La Table

There’s real science behind a thriving sourdough starter — and in this intimate four-person workshop, you’ll learn exactly how it works. Your chef instructor will guide you through the fermentation process from the ground up, covering flour types, water quality, hydration ratios, and the role wild yeast and lactic acid bacteria play in building flavor. You’ll mix and seal your own day-one starter, then observe a hands-on demo of discarding and feeding a mature culture. Troubleshooting, maintenance methods, and discard uses round out the hour. Leave with your starter, rye flour, and a complete recipe packet to carry the process home.