In this introduction to sourdough bread-making, Chef Carignan will demonstrate the fundamentals of making sourdough bread in your home kitchen. Participants will learn the chemistry and process of creating and maintaining a starter, using it to leaven a loaf, and shaping and baking the loaf. Participants will also learn some sourdough history, and bring home a jar of starter with instructions to use it, along with a hunk of sourdough bread. We’ll also enjoy finished bread in class, served with a variety of bruschetta-style toppings from local produce, that students will also learn to make. Lunch will be seasonal soup served with local wine.