Prep for SFBI?
I signed up for SFBI Artisan I to get a better feel for dough and handling, and because it gets good reviews here! And because baking for a week sounds like a fun vacation. Since a number of you have gone there, or someplace similar, I would like your advice. What is good prep for going (types of bread, techniques, reading or re-reading)? And is there anything I should do or ask once there? My interest is sourdough breads, not the viennoisserie, although that will be fun and tasty.
Thanks in advance.