Spend two days crafting traditional whole-grain breads, which benefit from a natural leavan (sourdough process) and the intense heat of a wood-fired brick oven. Students will create whole rye and whole wheat breads supplemented with grains and seeds for extra flavor, texture, and health. These are the breads that inspired the brick-oven renaissance in the U.S. While these breads are legendary for their great flavor and texture, they have eluded many home bakers due to their unusual technique and procedures. Let David and Toni introduce you to the skills it takes to create a successful "starter," discuss the pros and cons of hearth baking with naturally fermented breads (both commercially and in the home oven) and shape and create delicious loaves from North House's outdoor wood-fired brick oven.