New to Store! Sourdough Baking at Your Own Speed

Recorded class with Peter Reinhardt, Linda Tay Esposito, Brendan Liew and more

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March 22, 2025 8:01pm EDT

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Milk Street Cooking School on Demand

Expert teachers. Lifetime access.

LEARN AT YOUR SPEED

With Milk Street’s pre-recorded digital cooking and baking classes as your guide, learning to cook has never been so convenient or easy. We pick the best of our livestream classes and convert them into downloadable digital courses, complete with video lessons, recipes and class resources. From there, you can start, stop, rewind, fast forward, pause and repeat as much as you need at your own pace until you’ve mastered your new hobby. And, for one week only, you can save 25% on all of our digital classes, including six new offerings including a three-part sourdough baking course, beans with a bean legend, Malaysian laksa (the best soup in the world), iconic Japanese snacks, techniques for weeknight dinners and baking with spices.

New Digital Recorded Classes

Three-Part Sourdough Baking Intensive with Peter Reinhart

It’s never too late to become a great home sourdough baker—or to deepen your knowledge, increase your confidence and boost your creativity. Through this pre-recorded three-part series with guest teacher Peter Reinhart, a baking instructor at Johnson & Wales and author of “The Bread Baker’s Apprentice,” your relationship with sourdough baking will be transformed. Over the course of three recorded classes, you’ll learn how to care for your sourdough starter and turn it into French baguettes and bâtards, a marbled rye sandwich loaf, sourdough bagels, pane Siciliano and an Irish stout sandwich loaf with cooked barley.

This series is made up of three sessions; you’ll received recordings of all of them when you complete your purchase.

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The Best Soup in the World with Linda Tay Esposito

What’s the best soup in the world? We think it may be laksa, which is an essential dish of Penang, the culinary epicenter of Malaysia. Join guest teacher Linda Tay Esposito at this pre-recorded livestream small group workshop that puts the lessons of an entire semester of culinary school into one single bowl. You’ll make a homemade chili paste that is a seminar in the fundamental tastes, balancing spicy, savory, tart, sweet and salty in perfect proportions. We cover the classic French technique of making fumet fish stock, then put a uniquely Malaysian spin on it with the addition of tart tamarind paste. You’ll be put through the paces with your knife skills as you carefully julienne shallot and cucumber, slice alliums, chiffonade herbs and trim pineapple. And you’ll learn how to perfectly cook rice noodles, poach fish and make smart substitutions. Not in a soup mood? Linda also shows you how to make a “dry” version of laksa, which combines the flavors of laksa with the techniques of wok cooking to make a speedy stir fry.

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Konbini: Iconic Japanese Food with Brendan Liew

Onigiri is Japan’s original convenience food, a portable snack that might be enjoyed as a breakfast on the go, a quick bite while traveling or even for energy on a hike. But unlike protein bars packed with mystery ingredients, onigiri also employ some of the most fundamental ingredients and techniques of Japanese cooking. Join guest teacher Brendan Liew, author of the new book “Konbini: Cult recipes, stories and adventures from Japans iconic convenience stores,” for a pre-recorded livestream cooking class where you’ll learn to make and adapt onigiri to your own taste. We start with the rice. Brendan shows you how to wash, drain and cook rice perfectly so that it’s sticky enough to hold together but not gummy or goopy. You’ll also learn to season the rice with classic mix-ins, such as furikake, sesame seeds, shiso leaves and more. Then, you’ll practice carefully shaping the rice around umami-rich, bold fillings like gochujang-spiced chicken, tuna, salmon and miso. Finally, you’ll carefully bundle it all up in a piece of nori. As a bonus, Brendan shows you how to take those same ingredients and skills and make a classic sushi roll—which will seem easy after the careful craft of making perfect onigiri.