October 3rd, 2026 Sourdough Class

Come Learn the Art of Sourdough Baking

Hands-On Sourdough Class at KC Wine Co.

October 3rd, 2026

What you’ll do

In this 2-hour course, you will create a sourdough loaf from scratch (to take with you and bake at home) to get a feel for how to make your own bread – be warned, your hands will get a little dirty 😊! This is a hands-on class!

You’ll also sample different flavors just to see how versatile sourdough can be.

Finally, you’ll receive a presentation that discusses the history of sourdough, the health benefits, and how it compares to commercial white bread.

When and Where?

📅 Date: Saturday October 3rd, 2026
📍 Location: KC Wine Co – 13875 S Gardner Rd Olathe, KS 66061
⏰ Time: 12pm – 2pm (arrive 15 minutes early)
🍷 Age Required: This is held at a 21+ venue (KC Wine Co.) so please do not schedule this class for minors. We offer private sourdough classes if you need a class for your family.

Deadlines

The deadline to sign up is September 25th, 2026.
Cancellation with full refund must be requested 7 calendar days before class (by 9/26).
No refund will be issued for cancellation within 6 days of the class date.

What You’ll get

– Hands on learning of the sourdough process

– A better understanding of sourdough and why it’s the superior bread choice

– Sourdough starter to take with you to begin your journey

– Fresh dough to take and bake at home

– A link to few recipes online

– One glass of wine to enjoy during the class 🍷

Also, ideally, you will need to tend to your dough for a few hours after class for best results, so be prepared for that. If you can’t, you can still attend the class and I’ll explain what to do as a work-around.

Sourdough Class Cost

This class is $55 per person, which includes the two-hour course, a glass of wine, a presentation emailed to you to review the history of sourdough, and access to an expert who can answer all of your questions.

What You Must Bring to Class

Please bring the following with you to the class:

A digital scale. I recommend and personally use the Nicewell 22lb Food Scale, but any scale with a 5K g capacity will work.
Large bowl (around 3-4 quarts is fine).
Large spoon
A bag or something to carry your items (you will take home sourdough starter and fresh dough to bake at home)
2-3 pairs of food-safe gloves (to keep hands clean)
A small appetite for tasting fresh bread

Other Recommended Items (get these, but don’t bring to class)

I highly recommend you get a Dutch oven. Look for brands like La Cuisine, Food Network, Lodge, or other solid brands (Facebook marketplace can be a helpful place to get them too). You do not need to bring the Dutch oven to class.

I also recommend you get a digital thermometer or infrared thermometer to check your dough temperature during bulk fermentation.