Barberton Library to Host Beginner Sourdough Class, Starter Included

A beginner sourdough class at Barberton Public Library skipped the usual one-night bread rush and went straight to the part that defeats most new bakers: starter care. Participants learned the science behind sourdough, from the microorganisms that make it work to the basics of keeping a healthy starter, then made a starter to take home instead of trying to bake a loaf on the spot.

The Intro to Sourdough class was set for Monday, May 11, from 6:00 to 7:30 p.m. in the Spillette Meeting Room at Barberton Public Library, 602 West Park Avenue in Barberton, Ohio. Registration was required, and the class was open to ages 16 and up. For anyone who wanted a low-pressure first step into sourdough, the format was the point: leave with something alive to feed, not a finished loaf that can hide bad technique.

That approach fit the way many home bakers actually learn. Sourdough can feel like a lot at first, especially when the starter, timing, and fermentation all need to line up. By focusing on how to nurture a healthy starter and not baking bread during the session, the library class gave beginners the foundation they usually need before they can get a decent oven spring or a reliable crumb.

The instructor, Alain Marec, brought more than hobbyist enthusiasm to the room. Marec owns Triskell Bakery and said he founded the Medina, Ohio, home-based artisan bakery in December 2023 after a 32-year career as a research and development food scientist. Triskell Bakery focuses on French breads and pastries, and Marec’s sourdough materials show a hands-on teaching style that includes a starter to take home, a banneton, a bench knife, a scoring blade, and a copy of the presentation.

Barberton Public Library described the session as a science-focused sourdough program and said Marec would explain the microorganisms that make baking sourdough possible. That lined up neatly with the library’s mission to promote independent thought and community interaction through educational, creative, personal, and professional resources. In a hobby where bad advice spreads fast, a public library class with an actual baker-scientist behind it was a practical way to keep the basics grounded and accessible.