Craft Your Own Sourdough Pizzas in Kingston, Ontario
Unlock the secrets to crafting irresistibly delicious and healthier pizzas with our hands-on Sourdough Pizza Making Class at Great Lakes Sourdough!
What to Expect:
- Learn tips and tricks for creating the perfect sourdough pizza dough.
- Discover the secret to making our famous housemade flavourful pizza and hot sauce through a demonstration.
- Discover the health benefits of sourdough, including improved digestion and reduced bloating.
- Practice feeding your new starter and shaping and baking your pizza to achieve crispy crusts and gooey cheese.
Location: Harbour Kitchen, 53 Yonge Street, Kingston, Ontario, K7M 6G4; 2nd floor.
Class Details:
- A small group setting ensures personalized instruction.
- Perfect for beginners and pizza enthusiasts alike.
What You'll Receive:
- Pizza dinner with vegetarian fixings.
- Sourdough starter to take home and continue your baking journey.
- Recipes for sourdough pizza dough and sauces.
- A booklet on how to care for your sourdough starter.
- Exclusive access to personalized guidance from the instructor after the class to ensure your continued success.
Join us at Great Lakes Sourdough for a culinary adventure that will leave you with the skills to create delicious and healthier sourdough pizzas from scratch.
Sourdough Starter FAQ
What is a sourdough starter?
A sourdough starter is a living culture of wild yeast and bacteria that ferments flour and water. It’s not the dough itself — it’s what you use to leaven your bread. You add a portion of your active starter to your flour, water, and salt to make dough. It replaces commercial yeast, giving your bread rise, flavour, and character through natural fermentation.
Is the starter ready to use when it arrives?
Yes. This is a live, stiff sourdough starter that ships fresh every Monday. Once it arrives, feed it once using the included instructions. You can mix dough the same day.
How should I store the starter?
Store your starter in the fridge, either in the test tube or a small jar. Feed it weekly to keep it healthy and active.
How do I use the test tube to track fermentation?
Once empty, reuse the tube to track bulk fermentation. Add 10–12 g of mixed dough and mark the starting level. When it rises to the top, your dough is ready to shape.
