In this class we cover the basics of artisan baking, but with a special focus on baking in the home kitchen. Home kitchens present challenges—few of us have large commercial ovens to work with, and our tools are generally much smaller and less powerful than those we’d find in a professional bakery. Home kitchens also offer opportunity and flexibility—delivery deadlines are less pressing, ingredient costs less intimidating, and home tools do a great job. We’ll cover scheduling, sourdough management, preferments, oven challenges, and bread storage. You CAN make truly great bread at home! Includes breakfast, lunch and snacks.