Come learn to how easy it is to make naturally leavened bread.

During the first session students will begin their own sourdough starter which they will use during the second session. This session will include a lecture, a demo, and a handout about yeast and bread making in general. There will be samples of sourdough bread for tasting.

The second week students will use their starter to mix, knead, and bake bread during class. We will also make soup and appetizer spreads while the bread is rising to accompany our freshly baked bread for a simple meal at the end of the evening.