Beyond the Crumb: Adding Inclusions to Sourdough With Laila O’Boyle
June 17 @ 10:00 am - 3:30 pm
In this hands-on class, we’ll explore the art of adding flavorful inclusions—like seeds, nuts, dried fruits, cheeses, and herbs—to sourdough bread. You’ll learn how and when to add inclusions for optimal texture and distribution, and each participant will customize their own dough to take home and bake the next day. Throughout the session, Laila will demonstrate shaping, scoring, and baking using dough prepared in advance. We’ll finish the class by tasting fresh-baked loaves and discussing the impact of different inclusions on flavor and structure. This class is ideal for sourdough bakers ready to take their loaves to the next level.
Lunch is included.
Health & Safety Protocol
Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.
Instructor Bio
Laila O’Boyle is a seasoned sourdough baker and educator with a deep passion for naturally leavened bread and small-scale baking. With years of hands-on experience and a following of over 100,000 in the sourdough community, she specializes in teaching approachable, technique-focused classes that empower home bakers to build confidence and creativity. Laila offers one-on-one sessions, group workshops, and online content, all rooted in her belief that great bread starts with intuition, care, and a well-fed starter. Whether guiding beginners through their first loaf or helping experienced bakers refine their craft, Laila’s teaching style is clear, encouraging, and always full of real-world insight.
Categories: Baking Class, Bread, Demonstration
