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Artisan Breads 

When: Fri., Feb. 24, 5-9 p.m. and Sat., Feb. 25, 9 a.m.-1 p.m. 2012
Phone: (843) 574-6152
Price: $179
tridenttech.edu/ce.htm
Learn to make ciabattas, French baguettes, marble rye, multigrain breads, pain d’epi and German pretzels. Instruction includes the use of pre-fermented doughs such as biga and polish, and how to maintain a sourdough starter. All of these breads will be baked in the state-of-the-art bread baking kitchen at TTC’s Palmer Campus.

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