Whether you're a beginner or a seasoned baker, this in-person event is perfect for anyone looking to expand their bread-making skills.

This class will take a focused look at sourdough starters. We'll cover some of the research that has been done on the vibrant microbial communities within as well as practical guidelines for taking care of starters at home. Students will also receive a starter culture at the end of class!

About the instructor: Mark Boyden has been a professional baker for over 12 years. He currently bakes for Fournée in Berkeley.