APRIL 17, 2026: Intro to Sourdough
$50.00 - $150.00
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES.
Date: Friday, April 17, 2026
Time: 1pm - 5pm
Cost: $150 per single-entry HANDS-ON ticket, $50 for AUDITOR ticket (does NOT include hands-on participation)*
*The "Auditor" ticket includes the class recipe and handout; opportunity to ask questions; take home a portion of the in-class starter, Carlos; 15% off in-class purchases; tour of the facility; and enjoy the in-class snacks. The "Hands On" ticket includes everything included for auditors, with the addition of baking your own loaf and making your own dough that you will get to take home.
PLEASE READ ALL CLASS POLICIES BELOW CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE.
New to sourdough? Familiar with sourdough but want to hone your skills and learn more about the nitty-gritty of what makes sourdough sourdough? This class is all-encompassing of what we bakers mean and intend with “sourdough.” We will cover flour, the science of why on various topics under the “bread” umbrella, sourdough starter health, shaping, scoring, baking, tasting, and more! Frida, our education director, has spent the past 8 years refining and improving her technique, skill, and recipes from her beginnings as a home baker to her professional experience as the former bread-head of Sour Duck. She is so excited to welcome you to her Intro to Sourdough class and share her wealth of knowledge with you.
In this four-hour class we will walk through what makes a healthy sourdough starter, the critical control points of sourdough, how to shape dough, and you will mix your own dough to take home and apply the lessons from class! You will get your hands sticky, your clothes covered in flour, and the opportunity to troubleshoot and ask all the questions you’ve been dying to have answered. This class is designed to leave you with a better understanding of our fresh stone-milled flour, natural fermentation in bread, and a deeper connection to where our food comes from.
This class is for all levels of sourdough bakers!
Things to look forward to:
- Have an opportunity to work with our own fresh flours, stone-ground right here at Barton Springs Mill
- Learn about the differences and uses for all of our wheat varietals
- Learn how to master elevated bread-making techniques with Frida
- Snack elegantly and tour the mill with our Education team
- Take home a loaf of freshly-baked sourdough bread, AND dough to proof and bake at home! (hands-on only)
- Purchase BSM products at a 15% discount
BYOB is fine by us for participants 21+ 🥂
Class Policies:
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES. You may transfer tickets to another person to attend in your place - simply have them check in under the original name used to purchase the ticket(s).
By purchasing tickets to attend one of our classes, you acknowledge that you have read and agreed to our Participant Class Policies and Media Release.
Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required wear a hair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. Close-toed shoes and shirts that cover the underarms and shoulders are required for entering any part of our facility, per health code. No exceptions.
In keeping with the low COVID risk level in Travis County, masks are optional and up to personal discretion for this class.
In the event of class cancellation, we will email you to notify you of a canceled class.