With some time off from work, I took a class offered by the Bread Bakers Guild of America. Taught by Craig Ponsford, the class was focused on whole grain baking. It was conducted on Zoom and brought in 16 other students, from beginner to more advanced bakers. For me, the course highlight focused on guidelines to “desired dough temperatures.” I’d encourage others to take Craig Ponsford’s courses, or other BBGA Master classes. They’re great.