Biga, Levain, Poolish, Sponge, Starter – tasty words (and each refers to a type of pre-ferment used in bread baking). The technique used to create what is commonly referred to as “sourdough bread” includes a wide variety of methods all using a pre-ferment to create bread with a great crust and depth of flavor. In a wood-fired oven, we will use some of these to create tasty breads using a variety of flours and seasonings. Discussions will include creating a hearth-like setting for the home oven for bread baking. This class is more fast-paced and into the science of sourdough baking than Amy's other courses. Each participant will go home with loaves of bread, recipes, and wild yeast cultures to continue baking.