Toss out the notion that sourdough is for the "advanced" baker with exacting habits, a white toque, and a degree in microbiology. On the contrary, anyone who enjoys baking may find that stepping into the world of natural leavening improves the flavor and texture of the bread, opens up a range of international specialties, and best of all makes baking so much more fun. Participants will learn the basics of starting and maintaining a culture, and will take home a piece of vibrant natural leavening to get them going. Along the way, we'll cover mixing and developing techniques, fermentation basics, and dough handling and shaping. Using the wood-fired oven, we'll bake wheat and rye loaves employing natural leavenings in different ways.

Paula Marcoux is a food historian who lives in Plymouth, Massachusetts. The author of Cooking with Fire (Storey, 2014), she has worked professionally as an archaeologist, cook, and bread-oven builder. She is the food editor of edible South Shore and South Coast magazine, writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers. She led the construction of Castle Hill's wood-fired oven in 2013. Her work was featured in Summer 2014 on The Cooking Channel's Man Fire Food. She principally teaches through Plymouth CRAFT (PlymouthCRAFT.org).