Want to take just a few ingredients and produce beautiful bread? Join culinary instructor and sourdough enthusiast Lisa Crawford of The Tiny Kitchen for this 2-day local grain, high hydration, wild-yeast sourdough class.  Over the 2 sessions, we will feed starter, build levain, mix and fold dough, and bake. We will discuss important concepts like autolyse, bench rest, bulk fermentation, retarding, and how to set up a baking schedule.  Plan to take home some starter to begin your own sourdough journey. Homemade bread and winter soup or salad will be served. Vegetarian with wheat.