Online Cooking Class

Naturally Leavened Sourdough Bread

2 Session Workshop

Class 1 | Sat | May 15, 2021 | 1–5P PT

Class 2 | Sun | May 16, 2021 | 9–10A PT

Teacher Deirdre Davis

Whether you’ve been baking for months or decades, naturally leavened rustic breads are within your reach! Avid bread baker Deirdre Davis will teach you how to achieve the crust and crumb of your dreams in this online interactive bread making class.
You will make bread along with Chef Deirdre, following her method from start to finish as you learn the science and techniques behind rustic, naturally leavened breads. Your bread will be ready to bake after class on Saturday evening (or the next morning), and we’ll meet back up for a short session on Sunday morning to recap, troubleshoot and show off (what’s left of) our breads!
This class includes an optional ingredient kit containing some of Deirdre’s sourdough starter to use in class and to feed and use for future bread baking. Deirdre will teach you how.


Basic Naturally Leavened Bread

About Your Starter

Notes on Flour

Ingredient/Equipment Prep

Click the button below to see the ingredients, equipment and prep lists for this experience. If you have questions, please email us .

View the list

Additional Items

Sourdough Bread Class Kit

NOTE: Ingredient kits are available solely for pickup from The Civic Kitchen. Shipping is possible for an additional fee (email to inquire).
  • Enough sourdough starter to make the class recipe, with extra to feed for future bread making
  • Bread flour to feed the starter
  • All parts for assembly of a homemade lame (bread scoring device)
  • Plastic bowl scraper
  • Rice flour for dusting

NOT INCLUDED: All other class ingredients, including Bread Flour, Whole Wheat Flour, Salt and Water for making bread
NOTE: Ingredient kits are available solely for pickup from The Civic Kitchen. Shipping is possible for an additional fee (email to inquire).

$25.00 ea

This item is no longer available

Our online experiences are live and interactive

Got questions? You’ll get to ask them. Wondering if your dough/sauce/whatever looks right? You’ll be able to show the teacher and find out.

You only need to purchase one spot per household. This experience is held via Zoom, with a maximum of 12 students – you will receive instructions for logging in after registering. For ingredient, equipment and prep lists (when applicable), click on the ‘VIEW THE LIST’ button on this page. Printable recipes and handouts are available 48 hours prior to the start of the experience. Cooking classes are recorded, and you may view the videos by logging into your account on our website.

Please download the Zoom application in advance. Click here to download the Zoom software. To learn more about how to use Zoom, here’s their Quick Start guide for new users.

About the teacher

Deirdre Davis

DEIRDRE DAVIS has worked as a culinary instructor and pastry chef for over 25 years in the Bay Area. Originally from the east coast, she moved to California to attend the California Culinary Academy. Deirdre has worked in many restaurants and has taught baking classes for both professional and recreational students. She is a member of the Bread Bakers Guild of America.
Deirdre founded Pinoli Farmhouse Kitchen, where she creates artisanal products influenced by her abundant gardens and the seasons, including preserves, sourdough breads, pies, and other goods. She also works as a chef consultant and product developer. She loves to share her knowledge with others.