Whether you are a seasoned sourdough baker or you’re ready to explore new ways to use your starter, this class is for you. We’ll broaden our baking repertoire and learn to make croissants, baguettes and cinnamon buns, using a combination of yeast and sourdough. We’ll also explore some creative bread variations, and discuss how to use your discard for pizza, scones, waffles and cornbread.

Hosted by Maggie Jones

Maggie has been teaching, lecturing and writing about health and nutrition for as long as some of us have been around and has raised three healthy and vibrant vegetarian children into adulthood. Maggie is passionate about and committed to living a natural healthy lifestyle, with a focus on fun and enjoyment.