Advanced Sourdough

This advanced class builds on the foundational techniques covered in our introductory sourdough course and is designed for bakers who are ready to refine, troubleshoot, and deepen their understanding of sourdough baking.

In this class, we’ll move beyond basic formulas and timelines and focus on the why behind great sourdough—giving you the tools to make informed decisions, adapt and develop recipes, and achieve more consistent results in your own kitchen.

We’ll cover key theoretical and technical concepts, including:

• Monitoring and controlling pH, and understanding its role in fermentation, flavor, structure, and digestibility

• Calculating Final Dough Temperature (FDT) and using it to guide fermentation with greater precision

• Understanding baker’s percentages and recipe fundamentals for scaling, modifying, and developing your own formulas

During the hands-on portion of the class, we’ll work with baguettes and fougasse to explore:

• Working with inclusions

• Different preshaping and shaping techniques

• Scoring patterns and finishing methods, and how they affect structure and final appearance

This class is ideal for anyone looking to take the next step in their sourdough journey—whether your goal is greater consistency, improved fermentation control, or a deeper understanding of the process.

Prerequisite:
This is not a beginner class. Participants should have a solid foundation in sourdough baking, either by having taken our foundational sourdough class or through comparable hands-on experience. Basic starter maintenance and introductory techniques will not be covered.

At Modern Stone Age Kitchen, sourdough is treated as a food-processing system—where precision, biology, and technique come together to create consistent, nourishing bread.

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