Virtual Sourdough Bread Workshop w/Richard Bourdon & Sarah North How To Mix & Shape Dough

Virtual Sourdough Bread Workshop with Richard Bourdon and Sarah North

How to mix and shape dough

Wednesday, February 15th, 5:30 to 7:00

On Zoom: Register here: https://secure.givelively.org/event/dewey-memorial-hall-inc/dewey-hall-sourdough-bread-workshop-with-richard-bourdon

COST: In lieu of a ticket, please donate to Dewey Hall when registering

Join us for a virtual demonstration of sourdough bread making with Richard Bourdon, founder/owner of the renowned Berkshire Mountain Bakery. Besides being a local legend, Richard has quietly influenced generations of would-be artisan bakers (including Chad Robertson, co-owner of Tartine in San Francisco). He was also featured in the four-part Netflix documentary Cooked. Richard will be joined by Sarah Reynolds North of Found Bread, a newcomer to the Berkshires living in New Marlborough, MA, who trained with the San Francisco Baking Institute and started Found Bread (@foundbread) out of her home kitchen on Cape Cod in 2014, among other career highlights.

In this 90-minute workshop, Richard will take us inside his Housatonic location’s kitchen and show us how to mix the dough by hand. “This is what most people ask me about,” he says. That will be followed by a lesson on how to shape proofed dough into a loaf. Along the way, he will offer time-tested tips and tricks for ensuring professional results—with practice!—in your own home. Questions are welcome via chat and will either be answered in real-time or during the Q & A time at the end.

The workshop is a precursor for Dewey Hall’s second annual Sourdough Bread Contest on Friday, March 3. The culinary judges for the contest will be Jean-Francois Bizalion of Bizalion’s Fine Foods, Richard Bourdon of Berkshire Mountain Bakery, Travis Brecher of Creature Breads, and Katy Sparks of Edible Natural World. Cash prizes will be awarded for Best Bread in three categories: Traditional Sourdough (grain variations welcome), Gluten Free, and Embellished (such as with onion, fruits, nuts, seeds, or spices).

CONTEST REGISTRATION: Bakers who wish to enter the March 3rd contest may pre-register and purchase their ticket here by February 20th: https://forms.gle/bubBgVR5G9mzhbw36

SPECTATOR TICKETS: Tickets for spectators include bread, wine, and cheese tastings, and can be purchased here:

For more information visit https://www.deweyhall.org/dewey-hall-calendar/2023/2/15/virtual-sourdough-bread-workshop-with-richard-bourdon-and-sarah-north

Contact us at deweymemorialhall@gmail.com or call (413) 413 1322