I’ m attending two weeks of bread baking classes at the San Francisco Institute of Baking. Just finished day one. Refreshing information that I learned at pastry college and lots of new things, like the science of baking bread with natural sourdough, levain and wild yeast bread making . Today we started a stiff levain and a liquid levain. I will feed the two the types of levain twice a day. By the time Friday rolls around I will have my own developed starters to take home. We also got to make a 15 percent whole wheat bread using a liquid Levain. I must say, it’s one of the most yummy tasting bread I have eaten, no butter needed. Kepted a loaf for dinner and left the other loaves for the staff at the hotel i’m staying at. Can’t wait until tomorrow.