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 & maintain it to yield artisan loaves

The Fine Print

Promotional value expires Jul 25, 2012. Amount paid never expires. Limit 4 per person, may buy 4 additional as gifts. Limit 1 per visit. Valid only for option purchased. 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 to Sour Flour. All classes are held at dodo Chicago and classes may be gifted. Choose between the following options:

  • For $40, you get a starter bread-making workshop for one (up to an $85.39 value).
  • For $75, you get a starter bread-making workshop for two (up to a $170.78 value).

The experienced leaveners at Sour Flour supply the community with fresh sourdough loaves and educate bread lovers in the science and craft behind baking. Starter workshops teach small groups of 6–10 bakers how to cultivate starters—the cadres of yeast that serve as sturdy foundations for a bustling sourdough-tropolis. Students learn how to properly ferment flour and water into a life-giving bread battery. Bread barons also teach how to feed, care for, and give rousing pep talks to yeast starters, explaining how time, temperature and moisture affect cultures’ growth. Solo bakers and treat-making duos alike emerge with the knowledge to craft their own artisan loaves from well-bred starters.

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

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
My wife and I had a great time. Kat was a lot of fun and we are now making the best bread ever!!
Jeff M. · April 26, 2017
The class was awesome. Informative, easy to follow, and you even get a starter to take home with you. Definitely would recommend!
Elizabeth M. · April 18, 2017

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