Our four sessions cover the preparation of four hearty winter breads that are based on a sourdough starter or day-before pre-ferment. Projects include Whole Wheat Sesame, Multigrain Sourdough, Walnut Rye, and Honey Spelt. The course is modeled on a workshop at King Arthur Bakers in Norwich, Vermont. Sessions include discussion and pre-session online videos by the instructor. Participants will need a sourdough starter for one project; the other three projects use participant pre-ferments.