May 20 / 11am - 6pm ET Day 1  

May 21 / 9am - 4pm ET Day 2

King Arthur Baking Company, Norwich, VT

Join us at King Arthur Baking and deepen your understanding of sourdough products and processes. In this course, we will produce a variety of breads and explore foundational factors such as build schedules, hydration, flour selection, and fermentation times. We will examine how temperature influences flavor profiles, dough characteristics and production timelines. Learning to manipulate these and other variables is critical to the baker’s success at any scale. The subject will be explored in its historical context with a focus on how principles affect production in real time.  

 By the end of this course you will be able to:

• Create functional sourdough maintenance schedules, to meet your bakery’s demands. 

• Select appropriate preferments, suitable for best outcomes. 

• Design breads  with an understanding of the dynamic relationship between percentages, prefermented flour, flour types, fermentation times, and temperatures.  

• Manipulate hydration and temperature, as seasons and daily needs dictate. 
  

***For this course, a basic knowledge of baker's percentages and some prior experience with sourdough is recommended. 

Lucas Diggle has been baking professionally since 2002. Prior to joining the Baking School in 2021, he spent ten years in King Arthur’s production bakery. He is one of a small number of bakers certified by the Bread Baker’s Guild of America and was a member of the team that traveled to Paris in 2018 to represent the United States at the Fête du Pain. He lives in Vermont with his wife and four beautiful children.