This workshop is now full! If you'd like to be added to the waitlist, email rachel_ezzell@ncsu.edu.

Join us for a sourdough basics workshop. You'll learn all about the science behind sourdough, best practices, starter care, inclusion loaves (jalapeño cheddar, cinnamon raisin, etc.) and more!

Date: Saturday, May 30th, 2026

Time: 10:00 am - 12:30 pm

Location: N.C. Cooperative Extension- Duplin County Center (165-C Agriculture Drive, Kenansville, NC 28349)

Class cost is $20. This class is expected to fill up FAST so be sure to reserve your spot today! Class size is limited and prior registration is required. Register by completing this Google Form or by calling 910.296.2143.

Sourdough is characterized as a lactic-acid fermentation. Kimchi, yogurt, fermented sauerkraut, and fermented pickles also undergo this type of fermentation. This is what gives sourdough its distinct sour taste.

While its praised online, is there truth to its benefits? Sourdough is made from flour and water. Different types of flour will produce different results. Whole grain flour, for example, has more layers containing fiber, starch, protein, and certain microbes than white flour. Because the lactic acid bacteria releases enzymes that break down gluten over time, it may minimize gluten intolerance symptoms. Further research is still being done in this area. It’s important to note gluten is still present, so it should not be consumed by those with celiac disease.

Looking for more information on Sourdough? If you prefer to read, Illinois Extension’s Sourdough Bread: 101 provides a great overview of the history, caring for starter, supplies, and the process.

Prefer to watch a video? NC State Extension’s Homegrown Sourdough series the New Hanover County Office’s Sourdough Series can both be a great start to learn more information.

One of our biggest takeaways from our recent workshop with Sydney Knowles is to “bake it anyway.” You’ll learn a lot in the process about rise and crumb by just trying the process and seeing the result.