Sourdough for Beginners with Baker Bettie | Chicago demo workshop

In Chicago, Illinois, the DEMO WORKSHOP - Sourdough for Beginners with Baker Bettie condenses the science and craft of wild-yeast baking into a focused, two-hour demonstration that feels more like a lab session and less like a lecture. Head chef instructor Kristin “Baker Bettie” Hoffman walks the room through starter care, mixing, folding, shaping, and scoring while you watch a complete loaf progress from hydrated dough to an oven-ready boule. Light bites and refreshments support note-taking; every student leaves with an information workbook, a jar of living starter, and a set of tools — a bench knife, bowl scraper, and mini spatula — so practice starts the minute you get home.

The classroom itself is set up for clarity: communal workbench, proofing baskets, and a hot oven that demonstrates the final spring of a well-made loaf. Key features to notice are the tactile techniques — building dough tension, the windowpane test, and rhythmic folding — plus the visual cues of hydration, gas retention, and the caramelized crust you want to achieve. While this is an urban food experience, it complements time spent outdoors in Chicago: bring what you learn to a picnic on the Lakefront Path or pack fresh slices for a post-hike refuel along the riverwalk.

The workshop stands out in Chicago’s vibrant food scene because it pairs rigorous technique with accessible explanation. Instead of a hands-on smear, class participants observe every stage and gain troubleshooting strategies that demystify fermentation cycles and schedule adaptations. Historical context is woven into the talk: sourdough’s roots go back to early bread cultures and found renewed fame during 19th-century California, but the principles of fermentation and wild-yeast ecology are universal.

Practical advantages matter: classes are small, ages 16+, and tickets are final-sale, so arrive ready to learn. The takeaway starter is viable long-term if you commit to regular feedings; the workbook makes that commitment manageable. Whether you’re a curious beginner or a baker seeking theory before committing to a hands-on session, this demo saves time and reduces costly experiments at home.

Expect clear demonstrations, direct coaching from a seasoned instructor, and immediate, practical tools to start baking. For travelers, it’s an efficient culinary detour—learning a craft, collecting a living starter, and carrying home a skill that will feed you long after the trip ends.

Students often report that seeing gluten development in real time reframes their approach to dough handling. The instructor demonstrates how small changes in temperature, hydration, and folding intervals alter crumb structure, and explains how to maintain starter health through seasonal shifts. This class gives repeatable rules you can apply in kitchen, whether you bake on gas, electric, or in a Dutch oven at a campsite after a day outdoors.