Illinois Extension Sourdough Bread 101 Jan. 20 at Danvers Library

Illinois Extension brought hands-on sourdough training to Danvers Public Library, giving local bakers practical skills to build and maintain a starter and to bake with local grain. The two-hour workshop on Jan. 20, 2026 ran from 6:00-8:00 p.m. and was led by Extension educators who guided participants through the core steps of sourdough bread-making.

The class covered creating and nurturing a starter, a demonstration of key stages including autolyse, bulk fermentation, shaping, scoring, and bake-ready proofing, and a tasting of pre-baked sourdough so attendees could evaluate crumb and crust. Each participant mixed and took home an active starter to continue feeding and developing, turning a classroom lesson into ongoing practice at home. The event listing identified Jan. 20, 2026 as the scheduled date and included registration and contact details on the Illinois Extension event page.

Practical value was front and center. Illinois Extension educators emphasized repeatable techniques that reduce guesswork, how to maintain hydration, when to judge readiness by jiggle or poke rather than by clock, and how to tailor fermentation timing to cooler home kitchens. Demonstrations made otherwise abstract stages tangible: seeing the dough through bulk fermentation and watching shaping tightened up common questions about structure and oven spring. Tasting pre-baked loaves helped bakers calibrate desired crumb openness and crust color before attempting full bakes at home.

The listing also tied sourdough methods to local grain sourcing, connecting craft baking to regional agriculture. Discussing local flours offered a path for readers to experiment with different protein levels, extraction rates, and flavors that affect hydration and fermentation. That connection underscores community benefits beyond the loaf: supporting local mills and farmers, keeping grain heritage alive, and shortening supply chains for bakers who want fresher, more flavorful flour.

For Danvers and nearby neighborhoods, the class delivered a skill set that scales from a single jar of starter to a weekly bake schedule. Participants left with a living starter, hands-on experience, and a sense of how to source flours that suit their ovens and palates. Check the Illinois Extension event page or contact Danvers Public Library for registration details on future sessions and related workshops. With a starter in the fridge and a few techniques practiced, bakers can turn pantry staples into consistent, flavourful sourdough loaves.