In this class you will learn:

A. How to work with preferments.

B. How to build your own sourdough cultures

C. Tips on how to maintain sourdough starters with regular feeding cycles

D. How to work with sweet/enriched doughs and various types of fillings

E. How to laminate and work with croissant doughs

F. How to work with a wood fired oven

Products covered include:

Focaccia, Wood fired pizza, Pain au Levain, 100% Spelt and 100% rye breads, Classic Brioche, Sweet dough, Croissants and many more items.