Flour, water, and time is all you need to make your own sourdough starter.

This in-depth course will give you insights into the science of long fermentation as you go through the entire process from making and maintaining your starter to kneading, shaping, proofing, and baking your sourdough bread. During this 2 day course, you will learn how to read and manage a well-balanced starter and understand the different types of fermentation in sourdough. You will make a selection of breads including sourdough loaves and baguettes, burger buns, and pain de mie and learn how to adapt these professional methods to your home oven.

We highly recommend taking Bread Science 101  before booking this course, as some theoretical notions are essential to grasp before entering the intricate world of sourdough.


Day 1: 9:00 AM to 3:00 PM.
Day 2: 9:00 AM to 12:30 PM.


Bakalian Bakelab, Karantina, Beirut

Registration fees


Course fees include

A croissant breakfast, a hearty lunch, a certificate of participation, a 2.5 Kg bag of Farine de Tradition,  a bakelab tote bag,  sourdough recipe sheets, a sourdough starter with a step by step guide, and all the breads you make.

For more information, contact us on +961 3 114 380 between 8:00 AM to 4:00 PM or email us at