
Starter care
Feed, maintain, and read your sourdough starter so you know when it is strong enough to bake.
Are you new to sourdough? Prepare for the world inside, you’re in the right place!
Chef Evangalene teaches the live, hands-on skills recipes can’t: how starter should look, how dough should feel, when fermentation is ready, and what to adjust before baking.
Curious beginners, home bakers, and experienced cooks are welcome in this Albuquerque sourdough bread-making class, with high-desert guidance for New Mexico kitchens.
This is Part 1/2.
Chef Evangalene takes the mystery out of sourdough by teaching the visual and tactile cues behind the process in real time—not just handing you another bread recipe and sending you home.
Chef Evangalene says: the dough will tell you more than the recipe if you learn how to read it. You will work through the problems that matter most: sluggish starter, sticky dough, weak structure, fermentation timing, shaping, scoring, flat loaves, and baking in Albuquerque’s dry high-desert climate.

Feed, maintain, and read your sourdough starter so you know when it is strong enough to bake.

Learn how hydration, folds, rest, and handling work together to build a stronger loaf.

Use the dough’s rise, texture, bubbles, and movement instead of depending only on the clock.

Practice the techniques that create structure, controlled expansion, and a better finished loaf.
The Advanced Sourdough Inclusion Class is the next step for students who want to work with inclusions and explore a different part of the sourdough process with Chef Evangalene.
This is an advanced, Part Two experience. Students must complete the foundational sourdough bread class first so the inclusion work builds on the starter, dough, fermentation, shaping, and baking cues taught here.
Start here if you are new to sourdough. Once you have completed this class, you can move into the advanced inclusion class when you are ready.
Explore Part TwoThis page owns one clear purpose: hands-on sourdough bread classes in Albuquerque. The class focuses on foundational bread-making skills, while Eat Well ABQ’s guides and other class pages handle deeper troubleshooting, gluten-free baking, pasta, specialty bakes, and private-event planning.
You do not need an established starter, specialty equipment, or prior bread-making experience before attending.
Read the class guidePractice shaping and scoring, compare dough development, and learn the cues that are difficult to understand from videos alone.
Find a class dateTake home a starter to keep growing at home, plus two loaves from the class experience and a recipe you can return to as your skills build.
Explore high-altitude tipsThis collection is dedicated to traditional sourdough bread-making classes. Use the other Eat Well ABQ class paths for pasta, gluten-free baking, specialty sessions, or private group instruction.
Choose a month below to see live sourdough class dates, prices, remaining seats, and booking details. Every class card is pulled directly from the Eat Well ABQ Shopify collection.
Browse an upcoming month, view the complete class calendar, or explore a private sourdough bread event with Chef Evangalene.
Browse an upcoming month, view the complete class calendar, or explore a private sourdough bread event with Chef Evangalene.
Browse an upcoming month, view the complete class calendar, or explore a private sourdough bread event with Chef Evangalene.
Browse an upcoming month, view the complete class calendar, or explore a private sourdough bread event with Chef Evangalene.
Browse an upcoming month, view the complete class calendar, or explore a private sourdough bread event with Chef Evangalene.
Browse an upcoming month, view the complete class calendar, or explore a private sourdough bread event with Chef Evangalene.
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Chef Evangalene may add more beginner sourdough classes as the calendar fills. Check back soon or explore another class path.
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Students come to Eat Well ABQ because sourdough can feel confusing alone. Chef Evangalene makes the process visible, tactile, supportive, and easier to repeat after class.
“I had so much fun and learned a lot! Evangalene was funny and made sure the class understood before moving on.”
Becky R.Sourdough Bread Baking Class“Her classes are so well thought out—you’re constantly learning and doing, never just sitting and watching. It’s empowering, practical, and honestly so much fun.”
Shannon H.Eat Well ABQ Class Student“Amazing class. I learned so much and can’t wait to try it on my own.”
Elizabeth M.Eat Well ABQ Class StudentUseful answers for people comparing beginner sourdough classes and bread-making classes near Albuquerque.
Both. First-time sourdough bakers get step-by-step support, while home bakers and experienced cooks get live correction, clearer dough cues, and a stronger understanding of the full bread-making process.
You will learn starter care, mixing, dough strength, fermentation timing, shaping, scoring, baking, and troubleshooting for Albuquerque’s dry high-desert climate.
No. You do not need to bring an established starter. You’ll take home a starter to keep growing at home, so your sourdough practice can continue after class.
You’ll take home a starter to keep growing at home, two loaves, and a recipe to return to as your skills build. Review your selected class listing for the final inclusions.
Unless the individual listing says otherwise, the ingredients, tools, and equipment used during class are provided. Review the live listing and confirmation before attending.
Classes are held at Eat Well ABQ, 9927 Silverton Dr NW, Albuquerque, NM 87114. The individual class listing is the source of truth for its date, time, price, availability, and final details.
No. The Advanced Sourdough Inclusion Class is Part Two, so students must complete this foundational sourdough bread class before booking the advanced experience.
Choose an upcoming Albuquerque sourdough bread class, read what to expect, or plan a private sourdough experience with Chef Evangalene.