How long is the class?

The demonstration runs about 2 hours and covers the full sourdough process from starter care through oven-ready shaping.

Each participant receives an information workbook, a jar of sourdough starter, a bench knife, a bowl scraper, and a mini spatula.

Are tickets refundable?

Tickets are final sale and non-refundable; if you cannot attend, you may gift your ticket to someone else.

Is this class hands-on?

This is a demonstration-style class where you observe and take notes rather than a full hands-on bake.

Is there an age requirement?

Yes, participants must be at least 16 years old.

Do I need baking experience?

No—this class is designed for beginners and for bakers who want to understand sourdough theory before attempting hands-on workshops.

Sourdough for Beginners with Baker Bettie

In Chicago, Illinois, the DEMO WORKSHOP - Sourdough for Beginners with Baker Bettie condenses the science and craft of wild-yeast baking into a focused, two-hour demonstration that feels more like a lab session and less like a lecture. Head chef instructor Kristin “Baker Bettie” Hoffman walks the room through starter care, mixing, folding, shaping, and scoring while you watch a complete loaf progress from hydrated dough to an oven-ready boule. Light bites and refreshments support note-taking; every student leaves with an information workbook, a jar of living starter, and a set of tools — a bench knife, bowl scraper, and mini spatula — so practice starts the minute you get home.

The classroom itself is set up for clarity: communal workbench, proofing baskets, and a hot oven that demonstrates the final spring of a well-made loaf. Key features to notice are the tactile techniques — building dough tension, the windowpane test, and rhythmic folding — plus the visual cues of hydration, gas retention, and the caramelized crust you want to achieve. While this is an urban food experience, it complements time spent outdoors in Chicago: bring what you learn to a picnic on the Lakefront Path or pack fresh slices for a post-hike refuel along the riverwalk.

The workshop stands out in Chicago’s vibrant food scene because it pairs rigorous technique with accessible explanation. Instead of a hands-on smear, class participants observe every stage and gain troubleshooting strategies that demystify fermentation cycles and schedule adaptations. Historical context is woven into the talk: sourdough’s roots go back to early bread cultures and found renewed fame during 19th-century California, but the principles of fermentation and wild-yeast ecology are universal.

Practical advantages matter: classes are small, ages 16+, and tickets are final-sale, so arrive ready to learn. The takeaway starter is viable long-term if you commit to regular feedings; the workbook makes that commitment manageable. Whether you’re a curious beginner or a baker seeking theory before committing to a hands-on session, this demo saves time and reduces costly experiments at home.

Expect clear demonstrations, direct coaching from a seasoned instructor, and immediate, practical tools to start baking. For travelers, it’s an efficient culinary detour—learning a craft, collecting a living starter, and carrying home a skill that will feed you long after the trip ends.

Students often report that seeing gluten development in real time reframes their approach to dough handling. The instructor demonstrates how small changes in temperature, hydration, and folding intervals alter crumb structure, and explains how to maintain starter health through seasonal shifts. This class gives repeatable rules you can apply in kitchen, whether you bake on gas, electric, or in a Dutch oven at a campsite after a day outdoors.

About Bettie's Chicago

Bettie's Chicago is a hands-on bakery and cooking studio in Chicago led by head chef Kristin “Baker Bettie” Hoffman. The studio offers a wide range of classes, workshops, and take-and-bake options for home bakers, food lovers, and groups. Participants learn techniques for breads, pastries, pies, and savory dishes with a focus on practical skills, approachable recipes, and small class sizes that enable personalized instruction.

Classes include introductions to bread baking, sourdough intensives, focaccia art, French breads, artisan pizza, homemade pasta, and seasonal favorites like pumpkin cinnamon rolls and apple cider donuts. Specialty workshops cover cookie pickups, cupcake and cake decorating, macaron making, and multi-day sourdough courses for intermediate bakers. Private events and corporate team-building sessions are also available by request.

Bettie's Chicago emphasizes hands-on learning: students mix, knead, shape, and bake during sessions and often take finished products home. The studio highlights ingredient quality, clear step-by-step guidance, and reproducible recipes so attendees can recreate results at home. Classes specify age recommendations and duration, and many allow dietary accommodations or vegan-friendly options.

The business is suitable for beginners through experienced bakers seeking focused technique work or creative culinary experiences. Reviews and event listings on reputable city guides and The Adventure Collective spotlight consistent class offerings and seasonal specialties. Booking information, class schedules, and pre-order pickup options are available through the studio’s online listings and partner platforms.

Gift certificates, group discounts, and private lesson packages make Bettie's Chicago a flexible option for celebrations, team building, and hands-on culinary education across skill levels.