Trace the history of your morning toast back to Ancient Egypt and learn to bake bread as it was before commercial yeast and steam-injection convection ovens. Learn the basics of baking artisan breads with a strong emphasis on traditional methods, including ingredient selection, techniques for leavening and methods of baking. Students will make naturally leavened (sourdough) and unleavened breads and crackers, and bake them all over an open fire or in the wood-fired oven.