Join Chef Hackman's Sourdough Workshop for Bread Lovers in Your Area!

Join Chef Hackman's Sourdough Workshop for Bread Lovers in Your Area!

The local culinary scene is buzzing with excitement as Aioli Sour Dough Bakery & Café opens its doors for a hands-on exploration of the ancient art of sourdough baking. On November 11, 2025, Chef Michael Hackman will lead an engaging two-hour workshop designed to immerse participants in the fundamentals of this delightful bread-making technique. With a semi-private setting, attendees will discover the pleasing nuances of sourdough through a series of twelve essential steps, including mixing, folding, shaping, and scoring.

But what is it that makes sourdough so fascinating? As visitors dig in, they’ll not only learn the mechanics of creating a tangy loaf but also get practical advice on how to maintain and care for their own starter at home. The workshop will include complimentary wine and light snacks, featuring Aioli’s signature butter bar, homemade charcuterie, and freshly baked sourdough—a tantalizing treat sure to please any palate.

The Science Behind Sourdough

Sourdough bread is steeped in history, with its origins traced back to at least 3700 BCE. This traditional bread relies on the fermentation of naturally occurring yeast and lactic acid bacteria, a process that enriches its flavor and extends its shelf life. The distinctive sour taste is a result of lactic acid produced during fermentation, which sets sourdough apart from other breads that typically utilize commercial yeast. In fact, sourdough is celebrated for its chewy texture, rustic crust, and a flavor profile that is both tangy and complex.

Unlike commercial breads that rely on cultivated yeast, sourdough involves a community of microorganisms that contribute to its unique characteristics. As noted in The Foodie Diary, the fermentation process not only produces byproducts that enhance flavor and texture but also helps in breaking down compounds like phytic acid, making nutrients more accessible and easier to digest. This results in a loaf that is often lower on the glycemic index—good news for bread lovers!

A Living Tradition

Historically, sourdough has played a vital role in various gold rushes, with miners taking along sourdough starters to ensure they could bake fresh bread in the wild. Today, the craft is experiencing a meaningful revival among artisan bakers and home cooks alike, particularly as the COVID-19 pandemic has led many to seek out new hobbies and embrace the joys of baking. The rise of the sourdough community online speaks volumes about the enthusiasm surrounding this fermented delight, bringing fans together to share tips, tricks, and their own unique starters—even in the digital age of quick convenience.

As attendees prepare to learn at Aioli, they will also receive a portion of Chef Hackman’s beloved Sourdough “Mother,” a starter he’s nurtured for over a decade—a true gift for anyone looking to continue their sourdough journey. The workshop isn’t just about making bread; it’s a pathway into a world where tradition meets technique and community flourishes through food.

As National Bread Day approaches, the workshop promises not only to provide practical skills but also to deepen the appreciation for what sourdough represents—craftsmanship, patience, and a delicious slice of history. Whether you’re a bread novice or a seasoned baker looking to refine your skills, this workshop is sure to be an enriching experience. So why not take part and discover for yourself why this age-old bread continues to be a beloved staple around the world?