On May 20 and 22, the Peter Burr Bread Bakers’ Guild is offering a spring class on making natural yeasted artisan breads and baking in a wood fired bread oven.

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, May 20, followed by a four-hour morning session on Saturday, May 21.

All proceeds go to Jefferson County Historic Landmarks Commission (JCHLC). A donation of $40 to JCHLC covers costs and aids in future improvements at Peter Burr Farm. All ingredients are included. This course is taught by Wayne Braunstein and Joy Bridy.

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

Braunstein is a retired teacher with a passion for artisanal foods. He has been a home bread baker for at least 30 years. Shortly after the oven was built at Peter Burr Living History Farm, Wayne 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.

Joy Bridy is a potter with her studio in Shenandoah Junction. She has a BA in Studio Arts from Indiana University with extensive experience making and teaching hand-built and wheel-turned pottery.

Because of her particular areas of interest she has mastered the art and technology of designing, building and operating wood fired ovens and kilns. Baking artisan breads in a wood-fired oven is a natural for her. She’s been a volunteer at Peter Burr Farm for about five years.

The Peter Burr Bread Bakers’ Guild is a group of volunteers who meet monthly to bake artisan breads in the Historic Burr House wood fired bread oven. For more information on volunteering or purchasing bread, contact Wayne at wbraun@frontiernet.net.