Sour Flour

West Town

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In a Nutshell

Expert bakers lead workshops on how to ferment flour & water into sourdough-yeast starter & shape dough into beautiful artisan loaves

The Fine Print

Promotional value expires May 23, 2012. Amount paid never expires. Limit 4 per person, may buy 4 additional as gifts. Limit 1 per visit. Subject to availability. 48hr cancellation notice required. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The breaking of bread symbolizes peace and partnership, whereas the piecing back together of bread symbolizes a baker regretting an earlier feat of strength. Forgo grand gestures with today’s Groupon: for $40, you get a bread-making workshop from Sour Flour, held at dodo Chicago (an $85.39 value). Choose from the following workshops:

  • Dough development workshop
  • Starter workshop<p>

The experienced leaveners at Sour Flour supply the community with fresh sourdough loaves and educate bread lovers in the science and craft behind baking. Dough-development seminars incorporate starter cultures and a variety of dough hydrations to teach the essential techniques of cultivating rich, flavorful victuals by hand. Students learn how to knead, stretch, fold, and recognize when to let dough relax and catch its breath in order to foster gluten production. To complete the transformation from loose parts into toasty bread, each baker performs a final shaping in the workshop before taking newborn bundles of rising dough home to meet older crumpet siblings.

The starter workshop, which lasts for 90 minutes, teaches small groups of 6–10 baking visionaries how to properly ferment flour and water to cultivate cadres of yeast that serve as sturdy foundations for a bustling sourdough-tropolis. Students learn how to continually care for their yeast starters, studying how time, temperature, moisture, and impromptu poetry slams affect cultures’ growth.

Sour Flour

Danny Gabriner's first business model was a little odd: he wanted to bake 1,000 loaves of bread, and give them all away. It turned out to be a winning proposition, though, charming friends, neighbors, and strangers into supporting his newly proposed bakery, Sour Flour. In addition to crafting artisanal breads, Danny saw Sour Flour's mission incorporating education, whether it came through teaching people to appreciate good bread with a free loaf or instructing them in the process of baking some of their very own.

While he still doesn't operate out of a formal brick and mortar location, Danny shares the fruits of his labor in breadbaskets across the city. He sticks to his philanthropic roots, too, spearheading Bagel Monday at La Victoria Bakery, in which bakers gift fresh, free bagels to all comers. Classes at La Victoria are taught by Sour Flour Breaducator Cat Shimizu, who teaches students how to care for their wild yeast starter, bake rustic loaves, and figure out when a crust is ready to molt.

Customer Reviews

Such a fun class! Learned around a large wood table along with maybe 10 diverse others (men and women) from all walks of life. Learned how to make a flat bread and enjoyed eating the fruit of our labor along with a light salad and cheese. Brought home starter to continue learning with it!
Jenn · 4 days ago
Cat was excellent. She presented a very easy to follow method of making sourdough bread. It was a great class
Qbuchwald · September 27, 2017
We made a nice flat bread! It was yummy, but I was expecting to make more food. The most valuable part of the class was learning how to knead sourdough and getting to take home some 8-year old sourdough starter.
Lucy W. · August 16, 2017

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