In this intensive, hands-on workshop, we will concentrate on making sourdough bread, a tradition in San Francisco since the Gold Rush in '49. Chef Mike Kalanty will demonstrate all the steps in making this bread, including making your own starter from scratch and keeping it alive. You'll mix dough using the autolyse technique and follow it through all the necessary steps: Fermentation (First Rise), Folding the Dough, Dividing and Shaping the Dough, Proofing (Second Rise) Slashing, Baking, Cooling and Storing. Students will mix and knead dough, then divide and practice shaping dough into loaves for proofing and baking. Each student will go home with a container of sourdough starter from Chef Mike Kalanty's prized 17-year old starter.