Join award-winning baker and CIA instructor Rachel Wyman for a hands-on demonstration focused on sourdough starter maintenance and troubleshooting. Learn proven techniques for maintaining healthy starters, solving common fermentation problems, and implementing basic sourdough formulas that deliver consistent results for your retail bakery.
Rachel will demonstrate key starter care techniques through live preparation and show-and-tell with products and dough. Whether you're struggling with inconsistent starters or looking to expand your sourdough offerings, you'll walk away with actionable solutions you can implement immediately.
This webinar is sponsored by JAC Machines, who will provide an introduction to their innovative sourdough fermentation solutions for retail bakeries.
Rachel Wyman Lecturing Instructor, The Culinary Institute of America
Rachel Wyman is a lecturing instructor in baking & pastry arts and business management at The Culinary Institute of America. An award-winning lifelong baker and Certified Master Baker, she opened Montclair Bread Company in 2012, which was named Best Boutique Bakery, Best of Essex, 2016–2018. She was named one of the Top 25 Most Influential Bakers in the U.S. by Bake magazine in 2015, was a finalist on Team USA at the Coupe du Monde de la Boulangerie in 2014, and won Food Network's Donut Showdown in 2014 with her tres leches doughnut. She is the author of "Will Run for Doughnuts: The Montclair Bread Company Cookbook" and holds an MBA along with her culinary credentials.
Pricing: Free for RBA Members | $30 for Non-Members