Families across Lake Orion, Oxford, and surrounding communities have a unique opportunity this winter to learn a traditional, nourishing skill that fits real life. Local baker and sourdough instructor Alaina Campbell is offering a series of hands-on sourdough classes throughout February and March, designed to make real sourdough simple, approachable, and achievable—even for those with no prior baking experience.
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Alaina’s passion for traditional food began long before sourdough entered her kitchen. She grew up on a dairy farm, milking cows, tending a family garden, and preserving food through canning and freezing. Homemade bread was a staple in her home, typically made with commercial yeast. Years later, learning that sourdough fermentation takes the nutrition of homemade bread to an entirely new level—by improving digestibility and unlocking nutrients—sparked a deeper curiosity. That curiosity grew into a commitment to consuming and teaching the most nutrient-dense, clean foods possible.
That same philosophy led Alaina to create Sprout Bake, a wholesale, nutrient-dense food product line focused on thoughtfully sourced ingredients and traditional preparation methods. While Sprout Bake began as a product-based business, it has naturally evolved into an education-first mission—helping home bakers understand why methods like fermentation, soaking, and sourdough matter, and how to use them confidently at home.
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Alaina is now known for her Simple 4-Step Sourdough Method, which breaks the sourdough process into clear, manageable steps with minimal hands-on time. Her classes focus not only on how to make sourdough, but why it matters—highlighting long fermentation, traditional techniques, and ingredient integrity. Participants leave with confidence, practical knowledge, and take-home materials that make continuing at home feel doable rather than overwhelming.
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Upcoming Sourdough Classes
February 12 | 6:30–8:30 pm
Beginner Sourdough Bread Class
My New Favorite Thing
Learn the foundations of sourdough using Alaina’s beginner-friendly method. Participants make dough in class and go home with a ready-to-bake loaf, sourdough starter, and written instructions.
February 21 | 10:00 am–12:00 pm
Traditional German Sourdough Pretzels (Limited to 8 participants) Private home in Lake Orion
Explore the history and technique behind authentic German-style sourdough pretzels, including traditional ingredients and methods. This intentionally small class allows for hands-on learning and personalized instruction. Participants take home pretzel bites to enjoy with family.
February 25 | 6:30–8:30 pm
Beginner Sourdough Bread Class Oxford Township Parks & Recreation
A repeat of the popular beginner class, perfect for anyone looking for a clear, no-overwhelm introduction to making wholesome sourdough at home.
March 12 | 6:30–8:30 pm
Sourdough Discard Made Delicious My New Favorite Thing
Learn what sourdough discard really is—inactive starter, not waste—and how to use it to create flavorful recipes like pancakes and banana bread using thoughtfully selected ingredients.
March 19 | 6:30–8:30 pm
Beginner Sourdough Bread Class Orion Recreation Center
Another opportunity to learn the basics in a supportive, step-by-step environment.
What Participants Receive
- Hands-on instruction and live demonstrations
- Take-home dough or baked items (varies by class)
- Written instructions to continue baking at home
- Beginner class bonus: Step 3 and Step 4 text reminders plus a video recap to guide participants through baking after class
- Access to Alaina’s private Facebook sourdough group, filled with recipes, tips, and ongoing support
- Enrollment in the Sourdough Tips & Tricks email series, delivered every other week with deeper learning and additional recipes
Registration & Policies
- Who Can Attend: Classes are designed for adults and older teens. Each person attending must be registered; watchers or helpers are not permitted.
- Registration Deadline: Registration closes2 days prior to each class to allow for preparation of materials.
- Refund Policy: Refunds are not available due to advance preparation and materials. If you are unable to attend, another person may take your place, or materials may be picked up by contacting Alaina at (248) 475-2256.
These classes are ideal for parents, home cooks, and anyone interested in traditional food preparation without complicated techniques or long hours in the kitchen. Rooted in Alaina’s farm upbringing and her work with Sprout Bake, each class blends tradition, nutrition, and simplicity—helping participants feel confident baking nourishing sourdough at home.
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