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Sourdough and Flatbreads Class

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Event description

For two decades, AtoZ chef Jeff King has been on a sourdough bread journey, exploring every facet of creating tasty, healthful bread. Go on the journey with him in this hands-on class in which students will mill grain into flour, feed starter, mix dough for bread and flatbreads, and learn how to divide and shape dough for the final rise, then bake off a loaf to take home. During the quiet time as the dough rises, Cordon Bleu-trained AtoZ chef, Anna-Katharina Preidl, will teach students how to make sourdough flatbread dough, pizza sauce making, how to prep toppings, stretch dough, and bake pizzas, which students will enjoy during class. Students take home a proofing basket, a lame, and a jar of Jeff’s 13-year old sourdough starter.

Please wear closed-toed shoes, as we will be in a commercial kitchen.

Total Number of Participants - 12

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Refund policy

We offer a full refund within 24 hours of any purchase. We also give full refunds if we have to cancel a class due to low enrollment. These policies supersede any policies below. If you cancel at least 3 days before a class or camp session begins, we can offer a full refund, minus a 15% processing fee or a credit for a future class with no processing fee. A class or camp “session” is defined as a group of classes that are signed up for as one package. As an example, a session may be 8 weekly classes, or 5 days of camp. The 3-day cancellation deadline refers to the first day of the session. Once a session has begun, no refunds are available.