Sourdough bread fresh from the oven—there's nothing like it! Learn how to care for a sourdough starter, two different kneading techniques, and how to mix, shape, and score the dough for baking. Instructor will demonstrate two ways to bake a loaf––using a cloche or a stone with steam in the oven––followed by a taste testing. Students will then shape, score, and bake a loaf of their own in class. IMPORTANT: Bring a 32-ounce container to take home some sourdough culture for home baking. A $5 ingredients fee is payable to the instructor at class, cash only. Instructor Bill Babb is a retired teacher and home baker. He has searched for the perfect baguette for fifteen years taking several King Arthur Baking Workshops and attending Skowhegan Kneading Conferences along the way.