This is a previously recorded, live, virtual workshop from our Pandemic Preserving from Home Series. We are sharing these videos at a discounted rate for those who missed the live series. While you may not be able to ask questions in real time, you can always email us at info@preservedgoods.com.

In this online workshop we’ll be demonstrating how to create your own sourdough starter from scratch, maintain your culture long term, and how to use it in a focaccia recipe! A perfect primer for those new to baking with wild yeast. If you already have a sourdough starter, you’ll be able to make focaccia along with us following the advanced prep instructions below. You can also simply watch, take notes and create on your own time!

This class is an excellent primer for our Intro to Sourdough Bread Making Class.

What you’ll learn:

• How to grow your own starter and/or maintain a healthy culture, troubleshoot issues, and how to use your starter in easy baking recipes (from pancakes, to flatbreads, muffins and more).
• Which tools you need for success
• What ingredients work best

What you’ll need to make a Home Grown Sourdough Starter with us: (Note: this starter takes 2 weeks to mature, and will not be ready to use in the Focaccia Making part of the class)

• 16 or 32 oz wide mouth mason jar
• Muslin cloth, paper towel or coffee filter and a rubber band
• Organic whole wheat or rye flour
• filtered tap water

What you’ll need to make a batch of Sourdough Focaccia with us:

If you already have an active sourdough starter (a dehydrated starter needs to be activated at least a week before class), and you'd like to participate in making focaccia, please have the following items available:

• At least 110 (~ ⅓  cup) grams of active sourdough starter
• 550 grams (2 cups) lukewarm water
• 750 grams (5 cups) bread flour or all-purpose flour
• 18 grams (1 tbsp) fine sea salt
• 50 grams (¼ cup) extra-virgin olive oil (plus more for pan and finishing)
• Large mixing bowl & mixing spoon/spatula
• Small cup of water for dipping your hands into
• 18 x 13” rimmed baking sheet

Note: you will be working your focaccia dough 1 hour after class, and 1-2 hours the following day.

Advance Prep:

• Activate your dehydrated starter culture at least one week prior to class.
• Bulk up and feed your starter the morning before class. You'll need at least 110 grams (a little more than ⅓ cup) of starter, so bulk up your feeding if necessary (ex: double our feeding recipe by saving 2 tbsp starter + 6 tbsp water + 6 tbsp flour)

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