Love sourdough breads? Join Bobbie Sumberg in the kitchen and get the low down from starter to finish. This class will introduce the principles of starting and using a levain/wild yeast starter/sourdough culture. We will discuss ways of building a culture, how to preserve it, and what a healthy starter looks and smells like. The instructor will provide some information about the effects of sourdough on gluten in bread and will have starter for you to take home. We will also make a dough you can take home and bake. Bring a glass jar with lid if you want starter, and bring a one-gallon ziplock bag or a bowl if you would like to bring home dough.