In this two part class, students will learn how to create and maintain a sourdough starter; learn kneading and rising techniques using a traditional method; make a loaf of bread that will be baked on site and take home sourdough starter to make bread at home. The class will include a two-hour evening session on Friday, June 14, followed by a four-hour morning session on Saturday, June 15.

All proceeds go to Jefferson County Historic Landmarks Commission (JCHLC). A donation of $35 to JCHLC covers costs and future improvements at Peter Burr Farm. All ingredients are included. This course is taught by Wayne Braunstein, coordinator, Peter Burr Bread Bakers’ Guild.

Braunstein is a retired teacher with a passion for artisanal foods. He has been a home bread baker for at least 25 years. Shortly after the oven was built at Peter Burr Living History Farm, he took the first class taught in traditional brick-oven baking. He immediately signed on as a volunteer for the Bread Bakers’ Guild, and he took over as coordinator about five years ago. In addition to making bread, he keeps goats and makes artisanal cheeses.

Space for the class is limited. To sign up for the class, email Braunstein at wbraun@frontiernet.net. Additional information and instructions will be sent by reply email. Registration is not complete until prepayment has been received.