Sourdough Bread Baking Class | Beginner Friendly

Sourdough feels complicated — until it doesn't. This class is the moment it finally clicks.

In Sourdough Basics, you'll skip the confusing internet rabbit holes and get a clear, simple introduction to what sourdough actually is and how it works. No overwhelm. No perfection required. Just real technique, step by step, so you can go home and actually do this.

About

Your instructor is Sharon Munyak, founder of Culinary by Hobby Hill. Sharon didn't come up through culinary school — she learned to cook and bake in her grandmother's kitchen in New Jersey, where food was how you showed up for people. She's been teaching classes for over 12 years, starting with five core classes through Parks & Recreation and growing to 100+ distinct class experiences. Four years ago, when sourdough became the thing everyone was struggling with and no one could explain clearly, Sharon stepped in — and hasn't stopped since. Her students describe her as patient, endlessly generous with her knowledge, and the kind of teacher who makes you feel like no question is too small. She's available to you before, during, and after class — because getting you to consistent results is the whole point.

What you'll do:

• Get to know your starter — how it works, what it's supposed to look like, and why it matters
• Mix your own dough by hand and feel exactly what the right texture should be
• Learn the bulk ferment and cold ferment process so you understand why each step matters
• Taste freshly baked sourdough in class — because you should know what you're working toward
• Leave with your shaped dough in a banneton, ready to finish at home

What you'll take home: You'll leave with a fresh portion of starter (bring a 1-qt container), your mixed and shaped dough in a banneton for the bulk and cold ferment at home, and clear written instructions for baking day. The hard part is done — you just follow through.

This class is perfect for anyone who's been curious about sourdough but not sure where to start. Come as you are. We'll figure it out together.

Spots fill up — grab yours before they're gone. 🍞

⚠️ Allergen note: Contains wheat and malted barley.

Questions Before You Book

Q: Do I need any sourdough experience to take this class?

A: None at all. This class is designed for people who are starting from zero or who have tried sourdough on their own and hit a wall. You don't need to know anything walking in — just bring curiosity and we'll build from there.

Q: I've tried sourdough before and it never comes out the same twice. Will this actually help?

A: That's exactly who this class is for. Inconsistency is the most common frustration we hear, and it almost always comes back to a few key things that most recipes don't explain clearly — fermentation signals, dough feel, and timing flexibility. In class, we cover what's actually happening at each stage so you can start reading the dough instead of just following steps.

Q: Why does my sourdough work one week and not the next even when I do the same thing?

A: Because sourdough responds to conditions, not just steps — temperature, flour protein content, how active your starter is that day. In class, Sharon teaches you how to recognize what your dough is telling you in real time, so you can adjust instead of guess. It's one of the most useful things you can learn.

Q: I'm worried about wasting flour and ingredients if things don't work out. What can I expect to take home?

A: You'll leave class with your own mixed and shaped dough in a banneton, plus a fresh portion of starter — so you're not walking out empty-handed. The class is designed to get you to a successful result every time, and Sharon is here to make sure that happens. If something feels off, you'll know how to fix it before you leave.

Q: Does one ticket cover two people?

A: No — each ticket covers one person. Every student gets their own dough, their own hands in it, and their own starter to take home. That's how you actually learn.

Q: What should I bring?

A: An apron, a 1-qt container for your starter, a 4-qt bowl for mixing your dough in class, and a banneton to take your shaped dough home for the bulk and cold ferment. If you're not sure about equipment, reach out before class and Sharon will help you figure it out.

Q: I've taken a sourdough class before and it didn't stick. What makes this different?

A: Most sourdough classes teach you what to do. This one teaches you why it works. Sharon connects every step to cause and effect — so when something looks or feels different at home, you'll know what to look for instead of starting over. Students consistently say the class made things finally click in a way other resources didn't.

Q: Can I reach Sharon if I have questions after class?

A: Yes. Sharon is available after class by phone, text, or email to help you troubleshoot. She'll stay as long as it takes in class, and she means it when she says reach out. Getting you to a consistent result is the whole point.