Become a Pro at Sourdough With Our Workshops in Portugal
Let’s face it: we all have that one friend who talks about their sourdough starter like it’s a third child. They casually toss around terms like “hydration levels” and “crumb structure” while you nod, pretending you’re not Googling What is a banneton? under the table.
But here’s the good news: you, too, can become a sourdough pro. Yes, YOU. Even if your last baking attempt ended with smoke, confusion, and a call to your landlord.
At Hands On, we believe sourdough greatness lives inside everyone, right next to your inner child and that weird memory of high school chemistry. And with our sourdough workshops, we’ll help you awaken that greatness… without burning down your kitchen in the process.
Step 1: Sign up for a workshop and pretend you’re on a chill version of bake off
The best way to go from “What is sourdough?” to “Would you like to try my latest wholegrain spelt boule?” is by taking a sourdough class that doesn’t make you feel like you need a PhD in fermentation.
Luckily, that’s what Hands On does best. Our workshops are fun, hands-on and totally beginner-friendly. You’ll learn how to make a starter, mix your dough, fold it like a pro and bake it into something Instagram-worthy.
Step 2: Learn the ancient art of fermentation (while making new friends who also smell like flour)
In a world filled with fast everything, sourdough is gloriously slow. It’s zen. It’s meditative. It’s basically bread yoga.
During your workshop, you’ll learn how time, temperature and wild yeast come together to create flavor that’s deeper than your last situationship. And bonus: you’ll be surrounded by fellow future bread nerds, who also think spending 48 hours watching dough rise is a good time.
It’s science, art, and low-key magic. And it’s WAY more satisfying than watching another season of whatever Netflix thinks you’ll like. Here are 5 reasons why you should join us!
Step 3: Master the lingo and feel very cool at dinner parties
After a few classes, you’ll start speaking fluent sourdough. You’ll throw out phrases like, “Oh, I use a 75% hydration dough,” or “This one had a 12-hour cold proof.” Will people know what you mean? Maybe not. Will they still be impressed? Absolutely.
You’ll also develop strong opinions about things like steam ovens, bench scrapers, and the correct way to score your loaf (spoiler: it’s with flair and confidence).
Step 4: Bake like a pro. Eat like royalty. Repeat.
Soon, your kitchen will be your bakery. Your friends will stop by just to say hi and leave mysteriously holding warm loaves. You’ll discover the thrill of the perfect crust and the soft, open crumb that makes angels sing. And if you start casually gifting bread to your neighbors? That’s not weird. That’s community building. It’s sourdough diplomacy.
Step 5: Realize this is just the beginning
One loaf leads to another. Then another. Then pizza. Then focaccia. Then a complicated, possibly unhealthy obsession with flour types. You’ll begin browsing Dutch ovens like they’re designer handbags. Your freezer will be 80% dough. Your group chats will be full of crumb shots. Congratulations. You’ve become a sourdough pro.
So what are you waiting for? Whether you’re a total newbie or someone who just really, really wants to understand why your starter smells like gym socks (it’s normal, kind of), join us at Hands On for a sourdough workshop that’s fun, informative, and delicious.
No judgment, no pressure, just flour-dusted joy.
👉 Book your next sourdough class at handson.pt and let the baking begin!
