Whether you are an experienced sourdough bread maker or you’re just ready to explore creative ways to use your starter, this class is for you. Maggie Jones will teach you how to make croissants, baguettes and cinnamon buns using a combination of yeast and sourdough. We’ll also explore some amazing bread variations, from Olive Hazelnut bread to Polenta Pumpkin Seed and discuss how to use your discard for Pizza, Scones, waffles and cornbread.

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