Just Signed Up for SFBI Artisan I
I justed signed up for the 1 week Artisan Baking I class at San Francisco Baking Institute. I'm excited and anxious about the class. I've been baking bread for many years, but just for my family, and lately have branched out into sourdough. Although sourdough breads are not covered in this first course, is there anything I should do before the class to prepare?