Come learn the fundamentals and best practices of fermented bread. Mix, shape and bake artisan bread and bagels in this 4 hours workshop. Come spend the morning with Kristen in her bread lab learning about the sourdough baking method. Each student will mix, shape and bake a loaf of sourdough and bagels that they will take home along with some fresh culture. Each student will also leave with a resource pack that will include a review of all information in the class with recipes and book recommendations. Basic bread making tools will also be available to purchase. Class content: -how to create and maintain a starter -flour and grain knowledge -no knead sourdough baking method -mixing -fermenting -shaping -scoring -baking -how to read the dough -sourdough bagels -what to do with extra starter What to expect: Classes take place in a working bakery. Please wear or bring comfortable indoor shoes. The kitchen can get warm so please wear layers. Aprons will be provided for the class along with snacks and refreshments.