1-Day Advanced Sourdough Workshop

Name: 1-Day Advanced Sourdough Workshop
Brand: Sherwood Coffee 'n' Bread
Price: 125.00 USD
Availability: InStock

$125.00 USD

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If you’ve been baking sourdough but still can’t get the same results every time, this class will finally make things click. Together, we’ll figure out what your dough is really doing, fix the problems that make sourdough feel unpredictable, and give you the tools to bake consistent, beautiful bread at high elevation - while saving you time, ingredients, and all the frustration of trial-and-error at home.

Location: Indian Pueblo Entrepreneur Complex 2401 12th Street NW, Albuquerque, NM

Lead Instructor: Igor Dernov

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Perfecting Your Sourdough

If you already bake sourdough but your results are still hit-or-miss, this class will finally help everything make sense. We’ll work together to understand your dough, fix the issues you’ve been struggling with, and teach you how to bake consistently great bread at 5,000 feet.

Learn to Bake More Confidently at 5,000 Feet

Every baker hits a point where the dough stops behaving and the results become inconsistent.

One loaf rises tall, the next one spreads flat. Scoring won’t open, the crumb stays tight and Albuquerque’s high-altitude climate speeds everything up before you’re ready.

If this sounds familiar, this class is for you.

No tricks. No showing off.

Just hands-on learning that helps you finally understand your dough so you can bake the bread you know you're capable of - consistently, and confidently - at 5,000 feet.

Why People Take This Class

Learning sourdough alone means a lot of trial and error and a lot of flour wasted along the way. Bakers often spend weeks trying to fix small issues without knowing what actually caused them.

In this class, we skip the guessing.

You’ll get clear explanations, practical technique, and real experience with the dough. Most of all, you’ll save:

Time - no more endless testing
Money - fewer ruined loaves and wasted ingredients
Ingredients - especially with today’s prices
Frustration - because now you’ll know why things happen

You’ll leave knowing exactly what went wrong, how to fix it, and how to prevent it in your next bake.

Who This Class Is For

Ideal for bakers who:

Already bake sourdough at home
Want more consistent results
Want better loaf height, crumb, or scoring
Want to understand fermentation more clearly
Have baked a few good loaves and want to level up

Also great for:

Students who took your beginner sourdough or baguette class
Travelers who only have time for a 1-day workshop
Bakers struggling with Albuquerque’s high-elevation proofing

Not ideal for:

Total beginners
Anyone who has never baked sourdough before

What We’ll Work On Together

Understanding Fermentation
- What your dough looks and feels like when it’s ready
- How to slow down or speed up fermentation
- How altitude and dry air affect timing
Building Dough Strength
- Stretch & fold
- Slap & fold
- Coil folds
- When to use each one
Improving Your Shaping
- Techniques for taller, more even loaves
- How to handle sticky or soft dough
- Differences between batard and boule
Scoring for Better Bloom
- Blade angle
- Depth
- How to help your scoring “open”
- Simple and decorative scores
Baking with Confidence
- Dutch oven vs baking stone
- Steam control
- Avoiding pale tops or burnt bottoms
Maintaining Starter
- Keeping your starter strong and active
- Adjusting feeding schedules
- Fixing weak, sluggish, or overly acidic starters

How the Class Flows

This hands-on workshop runs about 4–5 hours and is designed for bakers who want their sourdough to finally become consistent at Albuquerque’s 5,000-foot elevation.

We start by looking at your starter and understanding fermentation in a high-altitude environment, then move into mixing, building dough strength, and learning to read the dough so you know exactly what stage it’s in - without guessing.

From there, we shape, score, and prepare your loaves for baking, focusing on the small adjustments that make a big difference in high-altitude sourdough baking. Throughout the class, you’ll work directly with the dough, ask questions, and get real feedback.

You’ll leave this sourdough workshop with the confidence to repeat the same results in your own kitchen.

The foundation of your dough begins here

1. Mix & Hydrate

We start by mixing dough with advanced techniques and talking through hydration choices.

Where your dough gains structure, strength, and character

2. Dough Strength & Bulk Fermentation

Hands-on gluten development and fermentation control.

Turning your dough into a beautiful, bake-ready loaf

3. Shaping & Scoring Practice

This is the heart of the class - shaping and scoring with real feedback.

Advanced Sourdough Bread Workshop in Albuquerque

The moment your work turns into something beautiful

4. Bake & Learn

Bake your loaf, analyze the results, and learn how to repeat it at home.

You’ll Go Home With:

One fully baked sourdough loaf
A clear plan for your home baking
A stronger, healthier starter (optional)
A printed high-elevation sourdough guide
More confidence and less guessing

Location

Sherwood Bread Lab at IPEC
Indian Pueblo Entrepreneur Complex (IPEC)
2401 12th Street NW, Albuquerque, NM
Free on-site parking.

FAQ

Is this class okay for beginners?

No - this class is for people who already bake sourdough.

Do we bake bread during class?

Yes. You mix, shape, score, and bake during the session.

Will you talk about high-elevation baking?

Every step is adapted to Albuquerque’s 5,000-foot elevation.

I’m traveling — can I take this class?

Yes. It’s made to be a complete 1-day deep dive.

1-Day Advanced Sourdough Workshop