SourThor - Bread Baking Workshop

Join me for a workshop
in bread making!
Unlock the invaluable lifeskill of baking your own sourdough.

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Master the Art
of True Sourdough

Like all the best things in life, real bread takes time, which makes it so much more gratifying. But that doesn’t mean it’s difficult. I’ll teach you everything you need to know to bake amazing loafs of bread from the comfort of your home. Sourdough is the way to go!

You’ll never see bread the same again.

What you’ll do

  • We’ll get our hands in dough at the very start of the workshop, kicking off the fermentation process. Throughout the session we’ll work on gluten development through a series of “stretch & folds”

  • We’ll dive into some light theory behind what sourdough consists of, from the relationship between flour and water, to gluten development, maintaining your sourdough starter and more.

  • We’ll indulge in quality bread together coming straight out of the wood-fired oven, scored by the workshop participants.

  • By the end, you'll take your dough home to bake the loaf yourself the following day. All you need to bring is a medium sized bowl, a plastic bag and a tea towel for your dough to slowly rise overnight in your fridge.

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Upcoming dates

Upcoming Dates

Upcoming Dates

Sunday, May 4 ‘25
2PM - 5PM

Stadskas Tuin van Toorop
Jan Tooropstraat 8,
1062 BM Amsterdam

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Sunday, June 15 ‘25
2PM - 5PM

Stadskas Tuin van Toorop
Jan Tooropstraat 8,
1062 BM Amsterdam

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Sunday, June 1 ‘25
2PM - 5PM

Stadskas Tuin van Toorop
Jan Tooropstraat 8,
1062 BM Amsterdam

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Sunday, July 6 ‘25
2PM - 5PM

Stadskas Tuin van Toorop
Jan Tooropstraat 8,
1062 BM Amsterdam

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Sunday, August 3 ‘25
2PM - 5PM

Stadskas Tuin van Toorop
Jan Tooropstraat 8,
1062 BM Amsterdam

Sign Up

Sunday, September 7 ‘25
2PM - 5PM

Stadskas Tuin van Toorop
Jan Tooropstraat 8,
1062 BM Amsterdam

Sign Up

FAQ

  • You need to bring a medium sized bowl and a tea towel (theedoek in Dutch) in a plastic bag. That classic relatively small Ikea bowl of metal is best. Your dough will be placed in this bowl for you to bring back home and bake the next day.

  • No matter your level of experience, I can guarantee you’ll come out of this experience with a newfound appreciation for real bread. You’ll be well on your way to making beautiful bread from the comfort of your home in no time.

  • All you need to bake quality bread at home is a Dutch Oven. Also known as a cast iron pot (Gietijzeren in Dutch), it retains heat and steam very well, which are the two fundamental requirements for great oven spring.
    You also need a razor blade, which comes provided at the workshop.

  • The workshop is provided in English, although I can pass on the knowledge in Spanish, Italian or Icelandic :)

    My nederlands is unfortunately not quite there yet.

  • Sourdough bread making is a slow process. That’s also what makes it a superior product.

    Throughout the workshop we work on developing the dough, which is a process that takes considerable time, by stretching and folding the dough to develop gluten and monitor it’s fermentation.

    The time will pass by faster than you think, especially once we start to enjoy the loafs coming out of the wood-fired oven.

  • The max capacity of participants is 12 people. I want to keep the group size small in order for everyone to receive the attention they need and to keep the setting intimate.