You'll learn the basics of baking a sourdough country loaf the Tartine way, with a natural starter, organic ingredients, high hydration, and a long, slow rise. I plan to make two different loaves during class: a standard country loaf (baked in a cast iron pot) and a more whole-grain loaf involving either some seeds and seasonings (baked in a clay baker).

All the participants will get: (1) some sourdough starter; (2) a simplified instruction form for making the standard country loaf; and (3) my cell phone number in case they need advice and want to share some bread porn shots of their first loaves! The instruction form will include all the information they need to get going, including a materials list, some on-line references, and some sourdough baking cookbooks.