9/19/26 - Sourdough Class Maya Moon Collective

Absolutely. I’d add it near the end so the class description stays focused, then the flour/starter/Cambro becomes an extra benefit rather than cluttering the main pitch. Also, I corrected 12am → 12pm.

SEPTEMBER 19TH · 10AM–12PM · MAYA MOON COLLECTIVE

This is a hands-on sourdough class designed to take the mystery out of making really good bread at home.

Maya Moon Collective is located at 3349 Adams Ave in Normal Heights, San Diego.

It’s an intimate neighborhood venue that brings people together around good food, thoughtful experiences, and learning—which makes it a perfect home for one of our hands-on sourdough classes.

We’ll spend two hours working through the entire sourdough process—from maintaining a starter and choosing flour to fermentation, shaping, cold proofing, and baking.

Each person will start with their own Cambro containing enough dough for two full loaves, mixed fresh that morning. Throughout the class, we’ll stretch and fold the dough together, divide it, pre-shape and final-shape both loaves, then place them into proofing baskets to take home.

You’ll refrigerate your loaves overnight and bake them the following day—or the day after.

We’ll cover:

• Starter: Feeding, maintenance, storage, timing, and understanding when it's ready to use.

• Mixing & fermentation: Hydration, temperature, timing, stretch-and-folds, and learning to read your dough instead of just watching a clock.

• Flour: What different flours actually do to your bread, including organic Central Milling flour and freshly milled local flour from Staff of Life.

• Shaping: Dividing, pre-shaping, final shaping, and getting your loaves ready for the refrigerator.

• Baking: Scoring, temperature, steam, Dutch ovens vs. other methods, and getting the crust and crumb you're looking for.

• Inclusions: How and when to add cheese, herbs, seeds, fruit, nuts, olives, and other ingredients.

• Whole & sprouted grains: How to use wheat berries, einkorn, buckwheat groats and other grains—and how sprouting can completely change what you can put into a loaf.

Everyone leaves with:

Two shaped sourdough loaves ready to cold-proof and bake at home, plus two proofing baskets.

We’ll also have FREE sourdough starter for everyone who wants it.

And because we want you to actually go home and keep making bread, we’ll have pre-measured organic Central Milling flour, freshly milled Staff of Life flour, and Cambro mixing tubs available for purchase after the class.

You can leave with your two loaves—and, if you want, everything you need to start your next batch at home.

$60 per person · Limited to just 20 seats.