Sourdough Breakfast
Go beyond the boule.
Expand your sourdough skills with this hands-on class featuring WBH breakfast favorites: Sourdough English Muffins and Chocolate Chip Sourdough Scones.
This private, small group class covers two sourdough recipes for the sourdough baker ready to expand beyond the starter loaf. Intro to Sourdough is recommended as a prerequisite if you’re unfamiliar with caring for a sourdough starter.
What You’ll Learn
How to make sourdough English muffins stovetop with your cast iron
The trick to fluffy scones and how to customize flavors
What’s the difference between sourdough discard and sourdough fermented recipes
Class Length: 75 minutes
Cost: $74 per person
Up to 2 participants per class (ages 15+)
Class Schedule: Classes are 10:30am or 1:00 pm on weekends. Purchase your registration using the button below and let us know your ideal date(s) in the check out form. We’ll be in touch shortly and will do our best to accomodate your schedule!
Whether you are learning solo or with a group, your class time is a private booking.
Preview available dates and reserve your preferred date on my calendar linked here.
Save your seat
75 minute private class for up to 2 participants. Price is per seat. Tara will contact you after purchase to confirm your class date.
Class Registration Includes:
WBH tried-and-true recipes, printed to take home
1 batch of 4 sourdough English muffins
1 batch of 4 chocolate chip sourdough scones
Private, welcoming, and personalized instruction
Follow-up Q&A support (up to 3 text exchanges)
A portion of sourdough starter with care instructions available for an additional $15 (high-altitude acclimated and fed only unbleached flour)
My Philosophy: A Little Baking Science, A Dash of Intuition
Sourdough can get really complicated, with lots of terms, techniques, and expensive equipment. Check out the comments in most Facebook sourdough groups, and you’ll see people swear by a laundry list of rules that conflict wildly and stop so many beginners from even trying.
Other blogs and influencers would have you throw out every rule and just follow your heart. But that’s hard to do when your heart doesn’t know where it’s headed. This method just gave me a lot of anxiety and no sure footing to improve my next batch.
My baking philosophy sits between these two schools of thought. I’ve studied and practiced with the goal to learn which rules to follow and which ones I can break. I use tools and practices that may seem rigid but really just take out some of the guesswork, so I can spend my energy (and money) in the places that need my attention. For me, this yields consistently delicious bakes amidst the bustle of normal life and the challenges of the high-altitude kitchen.
Let’s break make bread together.
Nothing has brought more joy to my kitchen journey than cutting into a fresh loaf of bread that I’ve made with my own hands. I’ve been baking at high elevation for 6 years and have stopped buying bread from the grocery store.
Through bread baking, I’ve learned to be more intentional and aware in the kitchen, to slow down and adapt, to savor and appreciate simplicity. And I want to share all of that with you!
Where You’ll Learn
Join me in the Bake House kitchen at 9100’ to begin or expand your bread baking journey. Our cozy cabin kitchen is the perfect focused space for up to 4 people to get their hands in dough.
We are located in Florissant, just 45 minutes west of Colorado Springs. You’ll receive the exact address in the week leading up to your class.
