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🌟 Chef: Julie Paul
🗓️ Date: Saturday, November 21, 2026
⏰ Time: 11:00AM-1:30PM
🥖 Join us as we demystify the art of Sourdough. Using sourdough starter, the class will mix a no-knead sourdough bread to take home and bake the next day. During class, we will discuss maintaining your starter, and all the tips and tricks to keeping it alive, as well instruction on how to use sourdough starter to make tasty fall-themed treats! Student will bring home their own jar of sourdough starter to begin their sourdough journey. Please bring a large covered container for transporting your dough. This class is permitted for students 14 years of age and older.
Menu:
- Artisan Sourdough Loaf: A classic rustic sourdough featuring a crackly, blistered crust and a airy, chewy crumb with a perfectly balanced tangy flavor.
- Cranberry White Chocolate Discard Scones: Tender, flaky scones made with sourdough discard, packed with tart dried cranberries and sweet white chocolate chips.
- Discard Gingerbread Loaf: A rich, moist holiday quick bread infused with sourdough discard, warm winter spices, and dark molasses for a deep gingerbread flavor.
Allergen/Dietary Notice: The following items will be used gluten, eggs and dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram at julie_paul21.
🌟 Chef: Julie Paul
🗓️ Date: Saturday, November 21, 2026
⏰ Time: 11:00AM-1:30PM
🥖 Join us as we demystify the art of Sourdough. Using sourdough starter, the class will mix a no-knead sourdough bread to take home and bake the next day. During class, we will discuss maintaining your starter, and all the tips and tricks to keeping it alive, as well instruction on how to use sourdough starter to make tasty fall-themed treats! Student will bring home their own jar of sourdough starter to begin their sourdough journey. Please bring a large covered container for transporting your dough. This class is permitted for students 14 years of age and older.
Menu:
- Artisan Sourdough Loaf: A classic rustic sourdough featuring a crackly, blistered crust and a airy, chewy crumb with a perfectly balanced tangy flavor.
- Cranberry White Chocolate Discard Scones: Tender, flaky scones made with sourdough discard, packed with tart dried cranberries and sweet white chocolate chips.
- Discard Gingerbread Loaf: A rich, moist holiday quick bread infused with sourdough discard, warm winter spices, and dark molasses for a deep gingerbread flavor.
Allergen/Dietary Notice: The following items will be used gluten, eggs and dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram at julie_paul21.