From Starter to Bread: Getting Started with Sourdough

Instructor: Emily Buehler

Day & Date: Saturday, November 15, 2025

Time: 9:00 a.m. – 4:00 p.m.

Tuition: $100.00

Ages: 18 and Up

All levels are welcome. No experience required.

Keeping a sourdough starter and using it to make a loaf of bread that rises may seem complex. But a little explanation (and a flow chart) can help demystify the age-old bread-making technique. First, we'll each knead a sourdough loaf. While it rises, we'll discuss all things starter: How does it work? When is it fully risen? How often do you feed it? How can you alter its flavor? You'll receive a baby starter and practice feeding it before lunch.

After lunch, we'll shape our sourdough loaves and store them in the fridge; you'll take them home to bake. Emily will demonstrate how to make sourdough English muffins, a forgiving recipe that works great with the "scraps" when you feed your starter. While the muffins rise, we'll discuss what makes a good bread oven and tips to bake bread at home. Emily will demonstrate by baking her loaf of sourdough. Finally, we'll gather around the stove to cook the English muffins and enjoy them before departing.

Location: This workshop takes place on the John C. Campbell Folk School Campus. Please arrive at the Cooking Studio in the Davidson Hall Building on the day of the workshop to check in. It is number 4 on the  Campus Map

There will be a 1- hour lunch break. Bring a sack lunch or explore local dining options.

Students Please Bring:

• A cutting board & towel to transport sourdough home.
• Note taking materials.
• (Optional) A snack and/or water bottle. Filtered water is available in the classroom.

An additional fee for materials provided by your instructor for this workshop is estimated at $5.00. THIS FEE IS PAYABLE TO THE INSTRUCTOR at the time of the workshop. Material fees may change depending on the number of participants and price of materials at the workshop. *Payment by cash or check is required for materials fees. 

* We contract with local and regional instructors for short workshops that generally require a minimum of students to run. If you have any questions, you’re welcome to call Olive’s Porch for up-to-date enrollment information. To respect our instructor’s time and preparation for workshops please contact us as soon as possible if you are unable to attend a workshop. Cancellations made more than 14 days prior to a workshop will be issued a full refund. Cancellations made 14 or less days prior to your workshop are not eligible for a refund. If Olive’s Porch needs to cancel a workshop for any reason, we will issue a full refund. See our General Information and Policies page on our website for more information.

About Instructor: Emily Buehler completed an advanced degree in chemistry before working for six years as a bread baker in an artisan bakery. She’s been teaching bread-making classes since 2002. She loves sharing the techniques she learned in the bakery, the tips and tricks she’s picked up from other bakers over the years, and the behind-the-scenes science she discovered through library research. She’s the author of Bread Science: The Chemistry and Craft of Making Bread.