Great Lakes Sourdough

April is set.

A quieter month at Great Lakes Sourdough. Fewer classes, smaller groups, a little more space to breathe.

I’ll be stepping away for part of the month, so what’s here is all that’s being offered.

🌿 Teen Intro
🍞 Intro Class
🔥 Bread & Pizza

Kingston evenings. Hands in the dough. Simple, real food.

If you’ve been waiting for the right time, this is a gentle place to begin.

Spots are limited across all classes.
Come join us.

Our hens have officially decided that spring has arrived and the eggs are rolling in. 🐓🥚

That means something special for our bagel classes. We get to use our own free-range organic eggs straight from the coop.

The March class is already sold out, but the next one is open:

📅 May 9 – Bagel Making Class
Fresh bagels, great company, and eggs from our very own hens.

Come bake with us and make a few delicious bread memories.

Reserve your spot now before it fills up. Link in bio to our website!

Three starters. One quiet promise.

Our dehydrated sourdough starter packs are available in
• Classic White
• Whole Wheat
• Rye

Each packet contains 15 g of active starter, carefully dried in a commercial dehydrator to preserve strength and flavour. These are fine powders, not flakes, which means they rehydrate more evenly and are easier to bring back to life.

Every starter comes with a QR code that links to clear, in-depth instructions. No guesswork. No scrolling through contradictory advice. Just steady guidance, start to finish.

Made for real kitchens. Average time to peak is 3-5 feedings.
For people who want good bread and a little less noise.

Available now through Great Lakes Sourdough.

Making gourmet sourdough pizza for lunch is always a huge hit in our bread and pizza sourdough class.

Enjoy an intro into sourdough. In this class we watch a demo on bread dough making where you can ask Lisa anything. Score bread dough and bake a loaf yourself. Plus, bagel making! Look at these beauties made by the class last night. Weighing dough, shaping, boiling, seeding, then baking to perfection!
Next Class November 18 - only 3 spots left!

In class, we make dough and bake smaller loaves together so you can practise scoring and get a feel for the rhythm of baking in a vessel. Then, the next day, you’ll bake solo at home with the dough you prepared in class…a perfect way to lock in your learning and see the full process from start to finish. Check out these keeners carefully adding the right hydration to their flour before mixing.

Flour Inclusions

Sometimes the magic is in what you mix right into the dough — seeds for crunch, grains for heartiness, herbs for fragrance, even dried fruit for a sweet surprise. These “inclusions” can transform the flavour, texture, and look of your bread in the simplest way.

They tell a story in every slice: nutty, earthy, bright, or bold.

💭 Do you have a flour or mix-in you’ve been dreaming about adding to your bread? Which one would it be?