A new month-long masterclass begins in April, and all are invited to participate! The theme is Bake Like A Boulanger: Naturally Leavened Bread in the French Tradition. This is structured to be accessible to any sourdough baker. You decide how much or little to participate. Check out the attached PDF and watch for more details soon! ➡️ Who Is This For? Anyone! We will spend the month of April exploring traditional French bread baking in a way that will help you become a better baker or even just more informed about how these traditions still resonate through modern bread culture. So whether you choose to bake alongside us or simply learn something new, this Masterclass is for you! ➡️ What Should I Expect? Daily posts highlighting a French baking term or technique designed to build your insights in quick, 30-second bites. Weekly bread formulas from the French Tradition redesigned for the home baker using easy-to-find ingredients. Recurring live calls, videos, and chat to support you on your “Baking Tour de France.” Best of all, this Masterclass is free to everyone! ➡️ How Can I Participate? If you’re not yet part of the Sourdough Improvement Skool community, join for free! Beginning in April, locate the Bake Like A Boulanger course in the classroom to find everything you need to get started. ➡️ Week of April 5. Introduction to the French baking tradition. Bread of the week: traditional Pain au Levain (Classic French country bread) ➡️ Week of April 12. Traditional French grains and flour. Bread of the week: Pain de Campagne (Rustic bread with white, whole wheat and rye flour) ➡️ Week of April 19. The French village bakery. Bread of the week: Miche (Nourishing large boule with 50% whole wheat flour) ➡️ Week of April 26. The lasting legacy of French baking. Bread of the week: Pain aux Noisettes et Figues (Country bread with hazelnuts and figs)