In this workshop, participants will focus on making their first sourdough loaf a success. They will create a large loaf using Rizz, the young and homegrown sourdough starter. The class will begin with coffee and a selection of pastries from the bakery. Ria will then provide a brief overview of sourdough making from start to finish. Participants will be shown two different flours and how to mix dough using a mixer. Ria will discuss the elements of fermentation and the effects of key factors such as temperature and time. Each participant will receive a piece of dough to shape and place in their banneton. The group will then try their hand at scoring (slashing) dough to bake in the oven. A short demonstration on baking in a Dutch oven will also be included, allowing the class to compare Dutch oven baking to open baking with steam. At the end of the session, participants will take home their dough to cold proof in their fridge overnight and bake the following morning.

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