Bread Baking Class with Baker Bettie in Chicago
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Overview
Discover the art of sourdough baking in Chicago with Baker Bettie. Perfect for intermediate bakers, this hands-on workshop elevates your skills and leaves you with bakery-quality results to take home.
2-Day INTERMEDIATE Sourdough Workshop with Baker Bettie
2-Day Workshop | Learn intermediate & advance sourdough techniques!
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About This Adventure
Join head chef Kristin "Baker Bettie" Hoffman for an immersive 2-day sourdough workshop designed for intermediate bakers. Enhance your skills with hands-on techniques, from artisan boules to sourdough bagels and focaccia. With personalized instruction and a detailed recipe workbook, you'll leave with delicious breads and newfound confidence in your baking journey.
Join head chef instructor Kristin "Baker Bettie" Hoffman for this 2-day intermediate sourdough intensive!
2-Day Class/4.5 Hours Per Day
About
Ready to take your sourdough skills to the next level? This hands-on workshop is designed for bakers who already have some sourdough experience and want to deepen their knowledge. Over the course of the class, we’ll explore a range of techniques and dough styles that will expand your confidence and your repertoire.
Techniques Covered
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Mixing, gluten development, shaping, scoring, and baking an artisan sourdough boule from start to finish
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Working with high-hydration doughs for beautiful open-crumb loaves
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Creating flavorful, whole-grain and seeded sourdough breads
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Advanced shaping and baking techniques for consistent, professional results
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How to make sourdough bagels and sourdough focaccia
What You’ll Take Home:
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A high-hydration sourdough loaf you’ve baked in class
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A batch of sourdough bagels
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Fresh sourdough focaccia
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A multigrain seeded loaf to finish baking later in the week
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A detailed recipe workbook covering all techniques and formulas
This class is capped at 12 students to ensure plenty of individual hands-on instruction. Snacks, refreshments, and lunch will be served, and you’ll leave not only with an armful of breads but also the confidence to continue exploring sourdough baking at home.
More Info
- This class is for ages 18+.
- All tickets are priced per person as we keep our classes small.
- All tickets are final sale and non-refundable or transferable to another date. If you are unable to attend after purchase, you may gift your ticket to a friend.
- Allergens & dietary restrictions: This class includes wheat, dairy, tree nuts, and eggs. We are unable to accommodate vegan, dairy free, nut free, or gluten free requests. Please note that our kitchen regularly uses most major allergens.
Adventure Tips
Bring your own apron
Wearing an apron helps keep your clothes clean during the hands-on baking process.
Arrive early
Arriving a bit early ensures you settle in and catch the full introduction.
Bring a notebook
Jot down tips and recipes to make the most of the workshop.
Expect active kneading
Be prepared for plenty of dough work; comfortable clothes are recommended.
Local Insights
Wildlife
- City pigeons
- Urban squirrels
History
Chicago’s rich culinary tradition dates back to the early 20th century, heavily influenced by European baking styles brought by immigrants.
Conservation
The workshop emphasizes sustainable baking practices, including waste reduction and local sourcing where possible.
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Adventure Hotspots in Chicago
Frequently Asked Questions
Recommended Gear
Bench scraper
Helps with shaping dough and cleaning work surfaces.
Kitchen scale
Ensures precise measurements for consistent results.
Proofing basket
Creates authentic crust and shape for finished loaves.
Gardening gloves
Optional for handling flour and dough; keeps hands clean.