Saturday, July 18th - 10:30am to 3:30pm

Prices are listed per person.

Introduction to Sourdough – Hands On with Chef Paul Zang

There's something almost magical about turning flour, water, and time into a beautifully risen, crackling-crusted loaf of sourdough bread. In this immersive, hands-on class, Chef Paul Zang pulls back the curtain on one of the culinary world's most rewarding crafts — demystifying the art and science of sourdough baking for beginners and curious home bakers alike.

You won't just watch. You'll mix, proof, shape, and bake alongside Chef Paul, working with freshly milled whole grains and getting your hands into the dough from the very first minute. By the end of the evening, you'll understand not just how sourdough works, but why — giving you the confidence and the foundation to keep baking long after you leave the kitchen. And yes, you'll be taking home your very own jar of mature starter to get you started.

What You'll Learn:

• Terminology, Ingredients, and Tools: Cut through the confusion of baker's jargon and learn exactly what equipment and ingredients you need — and which ones actually matter — before you ever turn on your oven.
• Creating and Maintaining a Healthy Starter: Your starter is the heart of every sourdough loaf. Chef Paul will walk you through how to build one from scratch, how to read it, feed it, and keep it thriving for years to come.
• Understanding Baker's Percentages: Unlock the universal language of professional bread baking. Once you understand baker's percentages, you'll be able to read, scale, and adapt any sourdough formula with confidence.
• Beginner's Sourdough Formula: Put the theory into practice with a approachable, reliable sourdough formula designed for home bakers. You'll mix and work the dough in class and understand every step of the process from autolyse to final proof.
• Discard Recipes — Cheddar-Sunflower Seed Crackers: Good sourdough baking means nothing goes to waste. Learn to transform your starter discard into irresistible Cheddar-Sunflower Seed Crackers — a savory, satisfying recipe you'll come back to again and again.
• Understanding Freshly Milled Whole Grains: Discover why freshly milled grains are a game-changer for flavor, nutrition, and fermentation — and how to incorporate them into your baking practice at home.

Every student leaves with a jar of mature sourdough starter, a solid grasp of the fundamentals, and the inspiration to keep baking. Whether you've been curious about sourdough for years or have tried and struggled before, this class will give you exactly the foundation you need.

Ready, set, bake — grab your spot before they're gone!

We do not allow groups larger than six to book in public classes. Please complete the private events form to inquire about a custom experience for your group. We also do not allow BYOB. A tasting of house wine will be served with dinner.

Classes are held at the Ansley Mall Store – 1544 Piedmont Avenue, STE 403-R, Atlanta, GA 30324