Sourdough Bread Making: The Basics

Each participant will prepare a loaf of bread from the initial mixing and up to shaping, and can take their loaf home to bake (instructions will be included). Additionally, we will discuss the health benefits of sourdough, explain "Baker's Math," types of flour, go over techniques to build gluten, and how to bake their loaf at home. This class includes a cambro with lid, an oval banneton, and all ingredients for a beautiful loaf of bread.

About the Instructor

Crumb and Sponge is a local micro-bakery based out of Mequon, WI, which started during the pandemic, but it’s roots run much deeper than that. The owner of Crumb and Sponge, a baker named Maggi, has a deep love of food that goes back to her childhood, when she first began baking. She has been baking bread for about 30 years and has specialized in naturally leavened products since 2017.

Her philosophy of “Eat Simple, Feel Good” is what the business is based on. She never uses preservatives, additives or colorants in her products. She believes ingredient lists should be short, simple, and easy to pronounce – which is what you will find with Crumb & Sponge products. Focusing on local, natural, and the highest quality ingredients – the ones that a picky mom was willing to feed to her own children – she started her artisan micro bakery and quickly amassed a following. She works with farmers in the local community and highlights their bounty in her baked goods. Limited, high quality ingredients and a natural fermentation process yields baked goods that are more healthful, flavorful, and just make you feel good.

Her business has grown, and now you’ll find her at several local area farmer’s markets – including West Bend, Fox Point, and Port Washington in the summer, Port Washington in the winter, local pickup in Mequon all year long, as well as the Ozaukee and West Bend REKO Rings and special events at places like Gwenyn Hill Farm.

Host or Publisher Gwenyn Hill Farm