This course is for those looking to begin or improve their sourdough bread skills. This is a two-day workshop. The first day you will each combine your flours using a dough whisk, be introduced to stretch and fold and slap and fold kneading techniques, and desired dough temperature (DDT). A lite lunch will be provided while your doughs bulk ferment. During this time, you will construct your own starter using A Bit of Leaven “mother starter” and we will discuss the care and maintenance for an active happy sourdough starter. We will then pre-shape your doughs, shape your doughs for both an oval and a round loaf and prepare the doughs to bulk ferment overnight in the fridge. The second day is two hours. The skills you will develop are the proper use of a lame, scoring patterns and baking techniques. As your loaves cool, we will review and have time for questions! There will be plenty of hands-on activities, the small class size 4-6 students, is perfect for questions and group engagement. A resources page will be given with other pertinent handouts, a class outline, and step by step instructions for your sourdough bread recipe.