This class will cover some basic bread making techniques. You'll learn to make a traditional baguette using a biga that has fermented for 24 hours. We'll also make a whole wheat loaf bread, a favorite on The Montana Club’s renowned lunch and dinner menus. We'll explore other pre-ferments used in baking and learn how to use them. $30 for Montana Club members. Pre-registration is required, please call The Pan Handler at 443.1916 with your membership number; class size is limited. Class will be held in the Clubhouse's sixth floor kitchen.