Getting Started with Sourdough

Class Overview:

Few kitchen aromas compare to the warm, comforting smell of freshly baked sourdough. In this hands-on introductory class, you’ll explore the approachable, joy-filled world of sourdough baking. 

Join sourdough expert Karen Cascio and Chef Cheo Smith to demystify the process from starter to loaf with a straightforward, beginner-friendly method. You’ll uncover why sourdough baking is as rewarding as it is delicious — offering mindfulness, creativity and the pride of creating something truly handmade. Throughout class, you’ll also enjoy fresh-baked sourdough served with a selection of spreads and compound butters, giving you a chance to taste the techniques we’re discussing. You’ll have an engaging, hands-on session full of practical skills, helpful tips and the inspiration to begin your own sourdough journey.

In this class, you will: 

• Learn a simple sourdough bread recipe and how to maintain a starter using beginner-friendly techniques.
• Understand how to fit sourdough baking into your weekly routine.
• Explore the basics of fermentation, flour quality, baking techniques and the versatility of sourdough.
• Enjoy fresh-baked sourdough in class, served with spreads and compound butters.

Take Home: 

• Stainless mixing bowl and tea towel
• Dough to bake at home
• Jar of well established sourdough starter
• Printed copy of recipes and instructions

Instructor Bios:

Karen Cascio is part of the team at Rootstock, the Arboretum's café. She graduated from the California Culinary Academy and completed her internship at the Center for Culinary Development in San Francisco, where she spent 13 years. She went on to build a 10-year career in research and development and new product innovation for food companies including Pepperidge Farm, Kellogg's and Milton's Bread. During the COVID-19 pandemic, Karen devoted time to perfecting her sourdough baking and is passionate about sharing her knowledge and helping others build confidence in baking with sourdough.
 
 

Chef Cheo Smith brings his experience in kitchens of all sizes — from the home oven to producing hundreds of school lunches a day, and now, to the Farm at the Arb. A Minnesota native, Cheo is a member of the Sisseton Whapeton Oyate and descendant of the White Earth Nation. He seeks to bridge the gaps in access and knowledge that prevent many people from getting farm fresh ingredients to their dinner table. His mission is to make preparing great tasting and healthy foods accessible to the home cook.