For starter creation:
• Flour (unbleached all-purpose, bread flour, whole wheat or rye)
• Water (non-chlorinated or filtered, room temp)
• Measuring cup
• Spurtle or non-metallic spatula
• Clear glass jar or container with lid
• Labels and markers (WA34953)
• Handout: “How to feed a starter”, p. 5
• Starter journals (notebooks)
For bread making:
• Sourdough starter (active and bubbly)
• Bread flour (preferred) or all-purpose flour
• Salt
• Water
• Optional: Digital scale (WA33623)
• Mixing bowl (WA28266)
• Dough/Danish whisk or spoon
• Dutch oven or loaf pans (if baking in class)
• Pastry scraper (NE40253)
• Parchment or baking paper (WA32553)
• Banneton proofing basket (NE40045, and/or NE40046)
• Lame or sharp knife
• Optional mix-ins: shredded cheese, garlic, fresh herbs, raisins, cinnamon, nuts, olives, chocolate chips, etc.
• Handout: “Sourdough bread recipe + inclusion ideas”, p. 6
• Visual aids: fermentation diagram, yeast/bacteria life cycle
• Tasting plates and napkins/
• Worksheet: “The science of fermentation”, p. 7