Sourdough Starters are a mystery that is being studied in modern times.  As they had almost disappeared for over 150 years.  Prior to Brewers Yeast, there were only Sourdough Starters for baking bread. Now, a large number of folks have starters at home but tend to wonder.... what is happening inside of there.  Why is it overly active one day and not the other? Is it dead? Is it dormant? Can I make it Less Sour? 
The one thing that is a missed opportunity though with Sourdough Starters is... flavor.  You can manipulate your starter in many occasions to fit the flavor needs for that particular bake.  It's not just a leavening agent, but a large contribution to flavor.  Why not, then, take full advantage of it and play around with it?
 Who is this Class for?
This Class is mainly for beginners, but not limited to them.  It's for all ranges who may already have a starter, but are curious as to its behavior and understanding some of the things that can be done to change its flavor profile.
 Why is this class useful?
It'll help provide the inner workings of a Sourdough Starter without it being overly scientific. Understanding what contributes to the changes one might observe and its causes
Materials:
-  Jar with a loose lid and a rubber band (to use as a marker) -  Water -  Flour (Whole grain flour recommended) -  Digital Scale -  Spatula (Straight sided with a bit of a curve recommended) -  Spoon 
Highlights:
<ol><li>Understanding why certain steps exist and what they really do</li>
<li>Your starter is unique to your kitchen and its environment </li>
<li>Once you understand what's going on you can then feel much more confident about your starter and change flavor profiles as desired when baking. </li>
</ol>What are we covering?
<ul><li>Steps required for creating a Sourdough Starter </li>
<li>Why a 2 week process is recommended to ensure a strong and healthy starter </li>
<li>Understanding the difference between whole grain flour and bread flour for initial feedings </li>
<li>Comparing three different Sourdough Starters used for baking bread</li>
<li>Comparing between a young starter alongside a well established and a mature starter </li>
<li>Storing your Sourdough Starter when not baking often </li>
</ul>

Class Intro

Project Intro

What You Need and What To Expect

Let's Start Creating Our Starter

How Well is Day 2 Going?

Is My Starter Dead? What's Really Going On

Battle Has Ended and We Have...?

Week 2 of Our Starter and Some Changes

Methods of Storing Your Starter

Creating Three Different Starters

Time To Bake and Taste!

Manipulating Your Starter's Flavor

The Good and The Bad

Congrats, We Made It!

Sourdough Starter Class.pdf

Sourdough Starter Demystified

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Sourdough Starter Demystified

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