There is nothing like the aroma of freshly baked sourdough bread unless it is enjoying a slice of freshly baked bread with butter shortly after coming out of the oven! Students will learn how to care for a sourdough starter, how to knead using two different techniques, and how to mix, shape and score the bread for baking. The instructor will demonstrate two ways to bake a loaf, using a cloche or on a stone with steam in the oven, followed by a taste testing. Students will then shape, score and bake a loaf of their own in class. They will take home some sourdough culture (bring a 32 ounce container) for bread baking at home. Registration $20, plus $5 for ingredients to be paid to the instructor at class. 1 night 5:30-8:30 p.m. Class Mon 10/23 CHRHS Rm 231 Bill Babb is a retired teacher and home baker. He has searched for the perfect baguette for fifteen years taking several King Arthur Baking Workshops and attending Skowhegan Kneading Conferences along the way.