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Learn how to make sourdough bread from scratch with Alain Marec, a French born food scientist and founder of Triskell Bakery. You will create your own bread and learn all the steps including: autolyse, mixing, gauging gluten development, bulk fermentation, divide and shape, scoring and baking your own loaf. Students will go home with a loaf of bread, a proofing loaf of dough, a lame (blade to score their bread) and their fresh starter to initiate their own sourdough journey.