In this introductory Sourdough class you will learn artisanal bread-making techniques such as care and feeding of your sourdough starter, bread proofing baskets, and bread cooking, cloches. You will learn about the vital stages of the bread making process. We will discuss the types of flour and the chemistry of wheat, water and salt in dough formation. The bread made in this course will be easy to recreate. We will demonstrate a no-knead sourdough bread and discuss the science behind successful bread-making.  You will taste a variety of breads and leave this course with all recipes and a sourdough starter