Learn what
dough feels like.
Next date coming soon · join the waitlist below
A hands-on, beginner-friendly class taught by Billy in Newbury Park. In three hours you’ll go through the whole process, mixing, fermentation, shaping, scoring, and baking, and leave with a live starter, one baked loaf and two doughs to bake at home, so you can keep baking the very next day. Books and reels can only get you so far; this is what fully fermented dough actually feels like in your hands.
Full refund when canceled at least 7 days before class. Cancellation policy
Not just
knowledge.
Every student walks out the door with a full kit, one baked loaf and two doughs to bake at home, and the confidence to bake on day one, no waiting weeks to grow a starter.
- 01Live sourdough starter
- 02Banneton
- 03Bench scraper
- 04Dough scraper
- 05Printed recipe and maintenance guide
- 06One baked Coyote Sourdough
- 07One dough to take home and bake the next day
- 08One fully fermented loaf, ready to bake in the morning
Six chapters, three hours,
your hands the whole time.
Billy works with dough at several stages: you mix a fresh batch, shape dough he started earlier, and score and bake a loaf he prepared ahead, so you see the whole process in one afternoon.
I. Reading flour and water
What hydration actually means. How different flours behave. The autolyse and why it matters.
II. Mixing and folding
Slap-and-fold, stretch-and-fold, coil folds. When to use which. Building strength without overworking the dough.
III. Bulk fermentation
Reading the dough by sight, smell and feel. The poke test and what it's actually telling you. When to stop bulk.
IV. Shaping
Pre-shape and final shape. Surface tension. Why your loaf flattens (and how to stop that).
V. Scoring and the oven
Designs, depth, angle. The role of steam. Oven spring and ear. How dark is dark enough.
VI. Keeping a starter alive
Feeding ratios, fridge vs. counter, travel and vacations, troubleshooting. How to bring a sleepy starter back.
- Duration
- 3 hours
- Group size
- Up to 8 bakers
- Tuition
- $175 per baker
- Location
- Newbury Park, CA
- Schedule
- Saturdays, 2:00 to 5:00pm, roughly monthly. The next date is not set yet.
- Baking at home
- All class equipment is provided, and the banneton and scrapers are yours to keep. See the tools Billy uses.
- Cancellations
- Full refund if you cancel at least 7 days before class. Within 7 days, refunds aren’t available, but you’re welcome to send a friend in your place. If Billy has to cancel, you get a full refund.
- Private and group bookings
- Birthdays, anniversaries, bachelor / bachelorette, team offsites. Private classes available for groups of 6 or more, ask Billy directly.
Ready to bake?
The next date has not been announced yet. Join the waitlist and you will hear about it first.
Classes sell out fast. Leave your name below and Billy will email you when booking opens.