Never baked bread before but always wanted to try? Start here! This 4.5-hour class is an intensive and practical lesson on the science of naturally leavened bread-making and baking. Students will receive instruction on how to maintain a sourdough starter, how to mix dough, and how to shape and bake the loaves. We will bake bread (and break bread!) together to look at crust and crumb textures. Students will leave the class with the new knowledge gained, as well as a proofing basket, a portion of sourdough starter, a loaf to bake on their own the following day, and a bag of organic, freshly-milled whole grain whole wheat flour.