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 at dodo Chicago. 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.
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.
954 W Fulton St.
Chicago, Illinois 60607Get Directions