{"product_id":"sourdough-class-led-by-scott-draper-date","title":"Arva Flour Mills - Sourdough Bread Workshop","description":"\u003cp\u003e\u003cspan\u003eLearn the craft of naturally leavened bread in this hands‑on sourdough workshop, guided by local artisan baker \u003cstrong\u003eScott Draper\u003c\/strong\u003e. This welcoming, beginner‑friendly class walks you through every step: building and caring for your own starter, mixing and shaping dough, and baking a beautifully rustic loaf using time‑honoured techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhether you’re brand new to sourdough or looking to elevate your home baking, you’ll leave with practical skills, a deeper understanding of fermentation, and the confidence to keep baking at home. It’s an engaging, skill‑building experience rooted in the tradition and quality Arva Flour Mills is known for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSession Duration: \u003c\/strong\u003e3.5 Hours\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTarget Audience:\u003c\/strong\u003e Beginners to Intermediate Bakers\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSessions Available \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul id=\"SingleOptionSelector-0-dropdown\" role=\"listbox\" aria-activedescendant=\"SingleOptionSelector-0_March 21 2026 - 4:00pm - 7:00pm\" tabindex=\"0\"\u003e\n\u003cli role=\"option\" id=\"SingleOptionSelector-0_March 21 2026 - 4:00pm - 7:00pm\" value=\"March 21 2026 - 4:00pm - 7:00pm\" aria-selected=\"true\" class=\"selected\"\u003eJune 6th 2026 - 3:30pm - 7:00pm\u003c\/li\u003e\n\u003cli role=\"option\" id=\"SingleOptionSelector-0_April 11 2026 - 4:00pm - 7:00pm\" value=\"April 11 2026 - 4:00pm - 7:00pm\" class=\"\"\u003eJune 13th 2026 - 3:30pm - 7:00pm\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eJune 20th 2026 - 3:30pm - 7:00pm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCost: $95\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Red River Cafe, located adjacent to Arva Flour Mills in Arva, ON\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWorkshop will provide:\u003c\/strong\u003e Active Sourdough Starter, 4.5Kg Daisy Hard Unbleached Flour, Mason Jar, Baked Sourdough loaf to bring home \u0026amp; Sourdough prepped to bake at home\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e A welcome e-mail will be sent to all Participants with additional details\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e*****\u003cem\u003e Agenda Overview *****\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Arva Flour Mills Tour (20 minutes)\u003c\/strong\u003e\u003cbr\u003e-  Guided tour of Arva Flour Mills: overview of flour milling process, types of flour, and          how flour quality impacts sourdough\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Understanding Sourdough (15 minutes)\u003c\/strong\u003e\u003cbr\u003e-  What is sourdough?\u003cbr\u003e-  The science behind fermentation\u003cbr\u003e-  Importance of the starter\u003cbr\u003e-  Quick Q \u0026amp; A\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Shaping, Soring \u0026amp; Baking (20 minutes)\u003c\/strong\u003e\u003cbr\u003e-  How to shape the dough for proofing\u003cbr\u003e-  Demonstration and hands-on scoring techniques\u003cbr\u003e-  Participants score their loaves\u003cbr\u003e-  Baking tips, oven setup, and loading loaves into the oven\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4 Preparing the Starter (15 minutes)\u003c\/strong\u003e\u003cbr\u003e-  How to feed and maintain a sourdough starter\u003cbr\u003e-  Hands-on activity: Participants feed their starters\u003cbr\u003e-  Troubleshooting common starter issues\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5. Ingredients and Tools (10 minutes)\u003c\/strong\u003e\u003cbr\u003e-  Overview of ingredients: flour types, water, and salt\u003cbr\u003e-  Essential tools and equipment for sourdough baking\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6. Mixing the Dough (20 minutes)\u003c\/strong\u003e\u003cbr\u003e-  Demonstration of the autolyze method\u003cbr\u003e-  Participants mix their dough\u003c\/p\u003e\n\u003cp\u003e-  Explanation of hydration levels and dough consistency\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e7. Bulk Fermentation \u0026amp; Stretch and Fold (15 minutes)\u003c\/strong\u003e\u003cbr\u003e-  Explanation of bulk fermentation and its importance\u003cbr\u003e-  Stretch and fold technique demonstration\u003cbr\u003e-  Participants practice stretch and fold\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e8. Proofing \u0026amp; Timing (15 minutes)\u003c\/strong\u003e\u003cbr\u003e-  Explanation of the proofing process\u003cbr\u003e-  Tips for optimal proofing conditions\u003cbr\u003e-  Discussion on timing and signs of readiness\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e9. Cooling, Tasting \u0026amp; Wrap-Up (35 minutes)\u003c\/strong\u003e\u003cbr\u003e-  Discussion on cooling and storing bread\u003cbr\u003e-  Tasting of freshly baked sourdough\u003cbr\u003e-  Q\u0026amp;A and sharing of experiences\u003cbr\u003e-  Feedback on the course and next steps\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnd of Course:\u003c\/strong\u003e\u003cbr\u003e-  Handout with recipes and troubleshooting tips\u003cbr\u003e-  Resources for further learning (books, websites, communities)\u003cbr\u003e-  Invitation to follow-up sessions or advanced courses\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eScott Draper\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis a sourdough baker and micro-bakery owner (ExtraDough) based in Ontario, where he produces naturally leavened breads using traditional fermentation methods and high-quality flour. His baking focuses on flavour, digestibility, and technique, with an emphasis on understanding the “why” behind each step of the process.\u003c\/p\u003e\n\u003cp\u003eScott bakes small batches of sourdough loaves each week, managing the full two-day fermentation process from starter maintenance through mixing, shaping, and baking. Through his micro-bakery, he has gained practical, real-world experience adapting sourdough methods for consistency, scheduling, and home- and small-scale production.\u003c\/p\u003e\n\u003cp\u003ePassionate about sharing knowledge, Scott enjoys teaching approachable, hands-on sourdough techniques that help bakers build confidence and truly understand their dough. His classes focus on working with natural leaven, reading fermentation, and using quality flour to produce flavourful, reliable bread at home.\u003c\/p\u003e","brand":"Online Arva Flour Mill","offers":[{"title":"June 6 2026 - 3:30pm - 7:00pm","offer_id":52324961222945,"sku":null,"price":95.0,"currency_code":"CAD","in_stock":false},{"title":"June 13 2026 - 3:30pm - 7:00pm","offer_id":52324961255713,"sku":null,"price":95.0,"currency_code":"CAD","in_stock":false},{"title":"June 20 2026 - 3:30pm - 7:00pm","offer_id":52752696344865,"sku":null,"price":95.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1918\/4803\/files\/IMG_0530.jpg?v=1772135533","url":"https:\/\/arvaflourmills.com\/fr\/products\/sourdough-class-led-by-scott-draper-date","provider":"Online Arva Flour Mill","version":"1.0","type":"link"}