Sourdough Workshops & Live Classes | ERNEY
Learn sourdough the way it sticks — hands in the dough, with Chef Efrat guiding you.
💻 Live Virtual Workshop — from your own kitchen
Bake along with Chef Efrat in a live online class. You’ll mix, shape and score together, and leave with the confidence to repeat it on your own. Dates are open now.
See dates & book the Virtual Workshop →
🏡 In-Person Workshops — Scottsdale, Arizona
Small groups, real ovens, everything provided — including a starter to take home and a loaf to bake. The full hands-on experience.
🎉 Private Events & Sourdough Parties
Birthdays, team events, girls’ nights — a fun, guided sourdough experience for your group, tailored to you.
🆓 Free Live Q&A
Not ready for a full workshop? Join a free live instruction session and ask Chef Efrat anything about your starter.
Every workshop starts with a great starter. Get yours here →
Simple Sourdough Bread Recipe (68% Hydration)
Create delicious, homemade sourdough bread with this straightforward recipe, perfect for beginners and seasoned bakers alike. With just four ingredients, you’ll enjoy a flavorful loaf with a beautifully crisp crust and soft interior.
Ingredients:
285g water
10g salt
150g active sourdough starter (at its peak)
450g flour
Instructions:
Mix: Combine all the ingredients (water, salt, sourdough starter, and flour) in a large bowl. Mix until all the flour is fully incorporated into the dough. Cover and let it rest for 30 minutes (autolyse).
Knead/Stretch and Fold: Perform 3-4 sets of stretch-and-folds, spaced 30 minutes apart. This process helps build the gluten structure and strengthens the dough.
Shape: After the final stretch and fold, gently shape the dough into a round or oval loaf.
Proof: Transfer the shaped dough to a proofing bowl or basket dusted with rice flour to prevent sticking. Cover and refrigerate for a slow proof of 12-48 hours. This cold fermentation enhances flavor and improves the dough’s workability.
Bake: Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. Carefully transfer the dough to the preheated Dutch oven, score the top, and bake with the lid on for 20 minutes. Then, remove the lid and bake for another 20-25 minutes until the crust is golden brown.
Cool: Allow the bread to cool completely before slicing to let the crumb set properly.
Enjoy the rich flavor and texture of your homemade sourdough bread!
