Eat Well ABQ · Private Part Two Sourdough

Advanced Sourdough Inclusion Class in Albuquerque

Already know sourdough? Let’s build the loaf, flavor, or dough project you actually want to learn next.

Part Two is best as a private sourdough experience. Tell Chef Evangalene where you are in your journey and what you want to make in the reservation notes; she can build the session around that real goal instead of making you fit a one-size-fits-all class.

Bring a goal like:

Green chile or another savory inclusion loaf
Sweet flavor work, shaping, or formula troubleshooting
A sourdough pasta experiment or another specific dough project

Your own advanced session Private sourdough for two Tell me your level and the sourdough project you want to work on. From $300 Plan your session →

Already have the Part One foundation and prefer a small group? See whether a public Part Two release is open.

Choose your advanced sourdough path Plan a private session first, then explore the project possibilities or a small-group release.

Private Part Two What You Can Make Private vs. Public Where You’re At Small-Group Dates Class FAQs

You are here: Private Part Two

Your Advanced Sourdough Session

Bring me the loaf you keep thinking about.

Part Two is where a basic sourdough recipe stops being enough. In a private session, we can use your actual goal to make connected decisions about formula, moisture, strength, timing, fermentation, shaping, and the finished bake.

Your Starting Point

Bring the foundation you already have.

Tell me what feels solid, what still feels unpredictable, and what you want your sourdough to do next.

Private Part Two

Build the next loaf on purpose.

We use that starting point to plan, make, and troubleshoot the inclusion loaf or sourdough project you actually came here for.

Chef Evangalene teaching the next stage of sourdough at Eat Well ABQ

Chef Evangalene’s note

“Your next sourdough lesson should start with the dough question you actually have.”

Maybe your starter is solid but savory inclusions keep flattening your loaf. Maybe you want to develop a green chile bread, a sweet loaf, or a project you cannot solve from another recipe. Bring me that real question, and we’ll work through it together.

The private advantage

You are not paying for a secret flavor combination. You are using your own goal to build a repeatable framework for future sweet or savory inclusion loaves with more control.

Start with your goal

Green chile? A special loaf? A sourdough pasta project?

Reserve the private session, use the notes to tell me where you are and what you want to learn, and I’ll help shape the advanced sourdough experience around it.

Plan Your Private Part Two →

What We Can Build Together

Inclusions change the dough.

That’s the fun part. Green chile, cheese, roasted garlic, sweet inclusions, a specific loaf style, or a sourdough pasta project all create new decisions. I teach you how to see those decisions before they become a dense crumb, torn dough, weak rise, wet pocket, or burnt edge.

What
happens in class

Chef Evangalene walks you through it

“We do not just add ingredients. We watch what they change, then make the next decision together.”

This is what goes down in Part Two: I guide you through the formula, the prepared inclusions, the timing, the dough strength, the fermentation cues, the shaping, the bake, and the diagnosis afterward so you leave knowing how to make the next loaf—not just the one on the table.

Inclusion percentage and formula balance

Use baker’s percentage to think about additions in relation to flour, so the amount is intentional and repeatable instead of “a handful” that changes every bake.

Moisture, fat, salt, and sugar compensation

Learn why wet, dry, fatty, salty, and sweet additions affect dough differently—and why blindly adding more water is not a complete solution.

Prepare the inclusion before it meets the dough

Consider size, temperature, draining, cooling, coating, and distribution so additions support the loaf instead of shredding gluten or creating heavy wet zones.

Choose the right addition method and timing

Compare mixing in, folding, lamination, and shaping-stage layering. Match the method to the ingredient and to the strength of the dough in front of you.

Protect strength and fermentation

Read how additions change temperature, acidity, yeast access, elasticity, and visible fermentation cues. Use the dough—not only the clock—to decide what happens next.

Build a flavor that makes sense

Balance the base dough with savory, sweet, aromatic, salty, or rich additions so the loaf has a clear point of view instead of a crowded list of ingredients.

Shape, seal, score, and bake inclusion dough

Manage tension without forcing additions through the surface, reduce weak seams and leaks, and account for exposed ingredients that can scorch before the loaf is done.

Diagnose the failed loaf

Trace dense or gummy crumb, large tunnels, separation, weak rise, wet pockets, and burnt inclusions back to likely decisions—then choose a correction for the next bake.

Adapt for Albuquerque’s high desert

Account for faster moisture loss, changing flour absorption, surface drying, and temperature shifts so a dry New Mexico kitchen does not quietly rewrite your process.

Build your own repeatable process

Turn the Part One base into a working inclusion formula and decision map you can refine, record, and use again instead of starting from zero with every flavor idea.

Hands-on advanced sourdough process at Eat Well ABQ

The Advanced Loaf Map

One flavor idea. Seven connected decisions.

This is the working path Part Two helps you practice. A strong inclusion loaf is not one trick—it is a chain of decisions that protect the dough from formula to oven.

Design and balance the formula
Prepare the inclusions
Build enough dough strength
Add at the right stage and distribute evenly
Ferment by changing dough cues
Shape, seal, score, and bake with the inclusion in mind
Read the finished loaf and diagnose the next adjustment

Choose the Right Format

Join a small group—or make Part Two your own.

A public Part Two release is great when a cohort is ready for the same theme. A private sourdough session is the better fit when you have a specific project, a different starting point, or a loaf you want to dial in.

Choose by

Small-Group Part Two

Private Sourdough Session

Best forStudents ready for a shared advanced release.Couples, partners, or small groups with a specific sourdough goal.

DirectionA set theme built for the cohort.Your inclusion, loaf style, dough question, or project direction.

Starting pointPart One provides the shared foundation.Tell Chef Evangalene where you are in your journey in the reservation notes.

TimingReleased when a ready cohort comes together.Planned around your preferred date and session details.

Next stepCheck the live small-group calendar below.Reserve now, then tell us what you want to learn.

Finished sourdough class work at Eat Well ABQ — **Make the flavor yours without gambling the loaf.** A public theme can rotate. In a private session, the project starts with the direction you share with Chef.

Start Where You Are

Already bake sourdough? Start by telling me your goal.

A public Part Two release uses the Eat Well ABQ Part One foundation so the whole group can move together. A private sourdough session gives me room to learn where you are, hear what you want to make, and shape the advanced work around the right next step.

This is hands-on, goal-led sourdough work—not a passive demonstration or a fixed recipe-only class.

What to share in your private reservation notes

Tell me your current sourdough experience, the loaf or dough project you have in mind, and the place you want help. I’ll use that information to help plan the session with you.

Plan a Private Sourdough Session I Need Part One

Small-Group Part Two Releases

A public Part Two opens when the right cohort is ready.

These limited small-group releases are built around a shared advanced theme. If a live date is listed below, its product page has the exact time, price, availability, inclusion theme, and booking details. If you have a specific project in mind, you do not need to wait for the next cohort—plan a private sourdough session instead.

Have a specific sourdough goal? Private is the fastest path to the loaf or dough project you want to make.

Plan a Private Session →

Chef Evangalene preparing the next advanced sourdough class at Eat Well ABQ

A note about the small-group release

“A public Part Two is worth waiting for when the whole table is ready for the same next layer.”

I do not teach Part Two on an artificial weekly schedule. When enough students are ready for the same advanced theme, I build the release and make the live listing available below. For your own timing or a specific project, reserve private and tell me your goal in the notes.