Get an up-close tour of the mill--the only commercially operating one in the Mill City. See the other elements of the bakery, including the proofer and wood-fired oven. Learn a bit of the science behind Baker's Field's natural leavening process, and follow the same steps to create your own sourdough starter. Learn about the levain culture and the importance of time and temperature in the fermentation process, and how to best capture the process' flavor and probiotic benefits.

We will do a tasting of several Baker's Field breads to discern natural leavening on the palate plus discuss how different degrees of tang are achieved, and how crumb and crust are affected.

Each student will receive a culture, handouts, a 4 pound bag of flour, and a bread tasting.

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