I took a bread class from local baker Don Guerrathis week. It took place at the UA farms on Campbell. He had us sit in groups of 3 and make dough together that we developed throughout the 4 hour class. At the end of the class each group divided their dough into 3 parts and each person had a beautiful round to take home and bake off later that day.
Don
is a very down to earth, friendly and joyful baker. He did some
lecturing, some demonstration and answered countless questions on bread
baking. The class had about 30 attendees. Most were older and a varied
level of baking experience was present.
Don
provided us with a spread of bread he baked that morning, cheese, fruit
and nuts to munch on during the class. But the best thing he gave us
(to my surprise) was a big hunk of his unbelievably delicious smelling
sourdough starter to take home and continue baking with. His starter smelled so good I could have eaten it raw. 
I
have already baked with his starer this week and made the best tasting,
most beautiful breads I have made to date. And I discovered nothing
goes better with a piece of sourdough bread than a glass of traditional
method sparkling wine. Oh all the bread, toast, and yeast!!! 
