Sourdough

You’ve been waiting for it and now it is here! It seems that almost everyone developed an interest in sourdough during the quarantine of 2020. Requiring no or very little commercial yeast, these naturally risen doughs rely on natural yeast and the beneficial bacteria that are all around us. Full of flavor, each starter is unique to the region it is made – meaning Colorado Springs sourdough will taste different from San Francisco sourdough which tastes different from New York sourdough. Chef Nate will take you through how to start a starter, maintain it, use it, and most importantly give you tips to keep it alive, flavorful, and active. At the end of class, students will sit and enjoy a freshly made sourdough-crust pizza. They will also take home an assortment of sourdough breads.

A brand new class from Chef Nate, our newest Pastry and Baking Chef Instructor. He has worked at the Broadmoor for the past 18 years and is eager to share his passion and knowledge with you.

*Please Note: Recipes may be altered based on the availability of products.