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Starter, English Muffins & Tortillas: Understanding and using natural leavening can be very intimidating. This class will strip away the fear and get into the basics of making and maintaining a sourdough culture. Learning how to use it -- and control "discard" by baking with every bit of culture you coax -- in griddle breads could not be simpler, or more fun. English muffins and tortillas are breads you'll add to your repertoire, and making them will develop your familiarity with handling a starter.

Amy Halloran is a flour advocate and author of The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Advocates are Redefining Our Daily Loaf, (Green Press Initiative/Chelsea Green Publishing, 2015) She runs a soup kitchen and food pantry in Troy, New York. She works to connect the food worlds she bridges -- emergency feeding and specialty grains, by writing and speaking about the social and economic values that have been removed from the acts of feeding each other and farming.

Sarah Black is a passionate baker and an inspirational educator with an extensive knowledge of both the science and the craft of bread making. After a 25 plus year career in baking in New York, Sarah returned to Ohio in 2015, released her book on baking, One Dough, Ten Breads, and is now the baker at Seminary Hill Farm in Delaware. Here she is proudly implementing a community supported bread program, developing a bakery and an education center for classes and events for the farm, watching the vegetables grow and happily feeding the chickens.