This course is for those who have dabbled in sourdough bread making, have attended a previous sourdough class and want to improve their sourdough bread skills. This class comes with the added twist of adding pumpkin and spice to your bread loaves just in time for fall! The first day of the two-day workshop you will each combine your flours using a dough whisk, practice the art of adding inclusions to your sourdough loaves, learn stretch and fold and slap and fold kneading techniques, and desired dough temperature (DDT). A lite lunch will be provided while your dough bulk ferments. This time will also be used to construct your own starter using A Bit of Leaven “mother starter” and discussion on the care and maintenance of 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 bakery fridge. The second day is two hours. You will use a lame to score your breads, review best scoring and sourdough baking practices. 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 pumpkin & spice sourdough bread recipe.