Learn about bread flours, starters, yeasts, and gluten structure. We will explore “pulling a window”, bread temperatures, par baking, freezing raw loaves for future baking, scoring/docking designs, and more. We will bake a rustic bread with sourdough starter. Receive a sample of starter (dry) that dates back more than 150 years to France. You will also learn starter care options from active feeding to hibernation and even how to dry your starter for use years from now.