FAQs

1. What basic classes do you offer?

The two basic sourdough classes I teach for adults and families are:

Basic Sourdough Cinnamon Twist Class (1 hour 45 minutes)
Learn the basics of sourdough baking while creating your own delicious sourdough cinnamon twist. This hands-on class is perfect for beginners looking to gain confidence with sourdough dough.

Basic Sourdough Whole Wheat Loaf Class (1 hour 45 minutes)
Learn the foundations of artisan sourdough bread making as we create a whole wheat sourdough loaf and rolls. Each guest makes their own rolls using the same dough, and everyone enjoys a freshly baked artisan loaf prepared ahead of class.

In both sourdough baking classes, guests receive:

Sourdough snacks during class
An active sourdough starter to take home
Starter feeding and care instructions
The recipe used in class

These classes are designed to make sourdough baking approachable, enjoyable, and achievable for beginners of all skill levels.

2. Why is sourdough bread considered different from bread made with commercial yeast?

While I'm not a doctor, many people choose traditional sourdough bread because of its unique fermentation process and potential digestive benefits.

Unlike most commercially produced breads that use baker's yeast and rise in just a few hours, true sourdough bread is made using a sourdough starter and a much longer fermentation process. This slow fermentation allows the naturally occurring wild yeast and beneficial bacteria in the starter to interact with the flour over an extended period of time.

Many people find sourdough bread easier to digest than conventional bread. During fermentation, the bacteria and wild yeast begin breaking down components of the grain, which may make the bread more tolerable for some individuals. However, everyone responds differently, and those with Celiac disease should avoid sourdough unless it is specifically certified gluten-free.

Sourdough bread also tends to have a lower glycemic index than many commercially produced breads. For example, whole wheat sourdough bread typically has a lower glycemic index than standard white bread, meaning it may cause a slower rise in blood sugar levels.

Traditional sourdough baking has been used for thousands of years and relies on time, fermentation, and natural ingredients rather than commercial yeast. Many bakers and bread lovers appreciate sourdough not only for its flavor, but also for its texture, shelf life, and traditional preparation methods.

3. How do I organize a class?

Organizing a sourdough baking class is simple. The most economical option is to gather a group of at least four participants, including yourself. Once your group is ready, we'll work together to choose a date and time that fits everyone's schedule.

All classes are held in the comfort of your own home, making it easy to enjoy a fun, hands-on sourdough baking experience with friends and family. Most classes are designed for groups of 4 to 6 people, although larger groups may be accommodated depending on the available space.

If you're interested in hosting a private sourdough baking class in Colorado Springs or the surrounding area, contact The Haphazard Sourdough Baker to discuss availability and scheduling!

4. Do you offer semi or private classes?

Yes! Private and semi-private sourdough baking classes are available for those who would like a more personalized learning experience.

In a private (1) or semi-private (2-3) class, you'll receive the same foundational sourdough instruction offered in our group classes, along with additional one-on-one guidance, personalized tips, and more opportunities to ask questions throughout the class.

For the Whole Wheat Loaf Class, you'll participate in the complete baking process from start to finish, including baking the artisan loaf and rolls fresh during class so you can experience every step firsthand.

For the Cinnamon Twist Class, you'll have the opportunity to create multiple flavor variations instead of focusing solely on cinnamon twists.

Private and semi-private guests also enjoy premium sourdough treats, which may include homemade sourdough scones or another special surprise treat, in addition to the sourdough crackers provided during class.

These classes are ideal for individuals, couples, family or friends looking for a more customized sourdough baking experience.

5. Do I need to bring anything to the class?

No. Everything needed for your sourdough baking class is provided, including ingredients, supplies, and class materials.

If you'd like, you're welcome to bring an apron, but it is completely optional. Just come ready to learn, have fun, and enjoy the sourdough baking experience!

6. What supplies do I need to start making sourdough bread once I've taken the class?

One of the great things about sourdough baking is that you don't need a lot of specialized equipment to get started. If you already have a kitchen with basic baking tools, the only additional items you'll need are a digital kitchen scale and a digital thermometer.

A digital scale helps ensure accurate measurements, while a digital thermometer allows you to monitor water and dough temperatures, both of which are important for successful sourdough baking.

You'll leave class with the knowledge, sourdough starter, and recipe needed to begin baking sourdough bread at home with confidence.

7. Do you offer any other classes than the 2 basic classes?

Yes! In addition to the two beginner sourdough baking classes, I also offer a variety of specialty sourdough classes, including:

Soft Pretzels
Pita Bread & Hummus
Scones
Bagels
Bread Ring with Melted Brie
Sweet Rolls
Pizza

These classes are designed for those who already have sourdough baking experience or for groups who simply want to enjoy a fun and unique baking experience together. Unlike the beginner classes, these specialty classes do not cover sourdough starter care, feeding, or maintenance.

The pizza class includes instruction on making sourdough pizza dough. Pizza toppings can be provided for an additional charge, or participants may choose to provide their own toppings.

Whether you're looking to expand your sourdough skills or enjoy a hands-on baking experience with friends, family, or coworkers, these classes offer a fun way to explore a variety of sourdough recipes.

8. Do you offer sourdough and baking classes for children?

Yes! I love teaching children and have a background as a teacher, which helps me create fun, engaging, and age-appropriate baking experiences.

Children's baking classes are designed for ages 5–11 and introduce young bakers to the basics of sourdough and baking in a hands-on environment. Kids learn about the science behind sourdough starters and fermentation in a way that is easy to understand and enjoyable. However, children do not receive a sourdough starter to take home.

Current children's class options include:

Pizza
Cinnamon Twists
Pop Tarts
Soft Pretzels

These classes are a great way for children to build confidence in the kitchen, learn new skills, and enjoy creating delicious homemade treats.

9. Does high altitude in Colorado affect making Sourdough Bread?

One of the benefits of my two basic sourdough classes is that the recipes have been successfully made at a wide range of elevations. Both the Sourdough Cinnamon Twist and Sourdough Whole Wheat Loaf recipes have been made at sea level and at elevations up to 9,500 feet without requiring adjustments to the recipes.

While high-altitude baking can affect some baked goods, these beginner-friendly sourdough recipes have proven to work well across a variety of elevations, making them a great choice for bakers throughout Colorado and beyond.

10. After making my dough, do I have to bake it the same day?

No. One of the great things about sourdough baking is its flexibility!

If you planned to bake your bread in the evening but your schedule changes, you can simply place the dough in the refrigerator and bake it the next day. This process is known as a cold ferment or cold proof.

Cold fermenting allows the dough to continue developing flavor while slowing down the fermentation process, making it a convenient option for busy schedules. Many sourdough bakers use cold fermentation regularly because it provides flexibility without requiring them to change their baking plans.

This is one of the many practical sourdough techniques you'll learn, helping you fit sourdough baking into real life rather than planning your day around your bread.

11. How much does a sourdough baking class cost?

Class pricing varies depending on the type of class, the number of participants, and whether you choose a group, semi-private, or private experience.

Because classes are held in your home and can be customized to your group, I encourage you to contact me for current pricing and availability.

I'm happy to help you find the best class option for your family, friends, coworkers, or special event.

12. How far can you travel for a class?

I primarily teach sourdough baking classes throughout Colorado Springs and the surrounding areas. Because classes are held in participants' homes, travel distance may affect availability.

If you're located outside the Colorado Springs area, feel free to reach out. I'm happy to discuss travel options and determine whether a class can be arranged in your location.

13. What if I've never made sourdough before?

Perfect! Most of my students are beginners and have never made sourdough bread before taking a class.

My beginner classes are designed to teach the basics in a simple, hands-on way that makes sourdough approachable and enjoyable. You'll learn the "why" behind the process, gain confidence in the kitchen, and leave with the knowledge needed to continue baking at home.

No prior baking experience is required. Whether you've never touched a sourdough starter or have struggled with sourdough in the past, I'll guide you through the process step-by-step.

14. What do I take home after class?

Guests in my basic sourdough classes take home everything they need to continue their sourdough journey.

Each participant receives:

An active sourdough starter
Instructions for feeding and maintaining their starter
The recipe used during class
The knowledge and confidence to begin baking at home

My goal is for every student to leave class feeling prepared and excited to make sourdough bread in their own kitchen.

15. What makes The Haphazard Sourdough Baker different?

As a former teacher, I bring an educational approach to sourdough baking that focuses on helping students truly understand the process rather than simply following a recipe.

My classes are hands-on, beginner-friendly, and held in the comfort of your own home. I believe sourdough should be approachable, enjoyable, and fit into real life. You'll learn not only how to make sourdough bread, but also why each step matters so you can continue baking with confidence long after class is over.

Whether you're gathering friends, family members, coworkers, or simply want to learn a new skill, my goal is to make sourdough baking fun, practical, and rewarding!

Email: kamfletcher@gmail.com | Phone: 719.660.9097 | WhatsApp: +1 719.660.9097