Everyone is welcome in any of the classes but I think you will get more out of this class if you have some experience of baking breads using commercial yeast or have tried sourdough in the past.
Sourdough Breads You will mix two different types of dough during the class and bake three types of loaf. You will learn how to knead and shape high hydration dough, use bannetons, baking stones, steam and scoring.
The emphasis is on how to manage each step of the sourdough process. Longer, slower fermentation using a starter rather than commercial yeast is undeniably more tricky to start with, but produces wonderful breads rich in flavour with an open crumb and deep, crispy crust. They may also be more acceptable to people who struggle to digest commercial breads.