Sourdough Atelier
Price
250 €
Dates
From: 26/09/2026
Until: 27/09/2026
Duration
2 days
(14 hours)
Capacity
10
Entry level
Beginner
Work Language
English
Description
An intensive, two-day hands-on course where you won't just learn recipes, but will dive deep into every step of the sourdough bread-making process.
Guided by Julien Cassin и Iva Tsonevachef instructors with extensive international experience, you will create a live sourdough culture, learn to read the fermentation process with your own eyes and hands instead of relying on a timer, and bake naturally leavened bread using traditional grain varieties.
By the end of the second day, you will leave with a live and active sourdough starter, a solid understanding of hydration and gluten structure development, and the confidence to adapt any sourdough recipe to your own kitchen, flour, and climate conditions.
Who is the course suitable for?
- Absolute beginners who want to learn how to bake their own sourdough bread from scratch.
- Home bakers looking to elevate their skills and gain a deeper insight into the fermentation process.
- Anyone striving to provide higher-quality, wholesome food for themselves and their family
- Bakers who want to deepen their technical knowledge of sourdough maintenance and high-hydration doughs.
Program
Day 1
You will create your own sourdough starter and learn the feeding schedule that will keep it live and active long after the course ends. We will break down the theory of hydration so that percentages and baker’s ratios finally make sense. Then, we will put this knowledge into practice by baking a rustic country loaf, rye bread, and focaccia all naturally leavened. By the end of the day, you will leave with an active starter, ready for baking the very next day.
Day 2
We will dive deeper into the techniques. Using your active starter, you will learn the autolyse method, work with high-hydration dough, and bake entirely yeast-free. Together, we will prepare white, semi-whole wheat (brown), and whole wheat sourdough breads, as well as breads made from heritage grains, allowing you to feel how different types of flour behave. The goal is not just to know the steps, but to understand the processes within the dough, giving you the confidence to adapt to any situation.
Lecturers
Julien Cassin
Head Chef Instructor - Bread and Bakery
Iva Tsoneva
Chef Instructor - Bread and Bakery
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Training at Sharena Fabrika is an inspiring experience, suitable for both complete beginners and experienced people looking for new directions for development. A new kind of culinary and craft school - a place where taste, creativity and a sustainable lifestyle meet.
