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Baking Traditional Breads
Date: Sunday, Oct 15 - Saturday, Oct 21, 2017
Subject: Cooking
Instructor: Emily Buehler
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*NOTE: Instructor has changed from Carla Owen to Emily Buehler.* Investigate European and American bread making from the simplest, leanest rustic loaves to rich celebration breads. Sourdough and sweet breads, wild and baker's yeasts, black bread and white bread - bake them all using specialized tools, variations, and traditional decorations that make them authentic or personal. Bake in woodfired bread ovens and learn to use home ovens to get hearth-bread results. All levels welcome.

Prior to registering, please read our General Information and Policies.

Tuition: $630.00
Since this class starts within 30 days, the tuition needs to be paid in full.
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Rustic bread right out of the oven!


OTHER CLASSES BEGINNING SUNDAY, OCTOBER 15


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WITHDRAWAL AND CANCELLATION POLICY
Because of registration costs and other services, including faculty contracts, material acquisitions and housing arrangements, the Folk School is required to charge cancellation fees to students who change their itineraries.
  • Once students are accepted into a class, our cancellation policies apply, regardless of the reason for canceling.
  • Cancellation of enrollment more than 30 days prior to the first day of class results in a cancellation fee of 50% of the deposit.
  • Cancellation of enrollment within 30 days of the first day of class results in a cancellation fee of 100% of the deposit.
  • No tuition, deposit, lodging or meals refunds will be made after the start date of a class.
  • Registrations are not transferable.
  • Students who cancel their enrollment in a class to transfer to another class are charged the cancellation fee, plus the deposit for the class to which they wish to transfer.

Rustic bread right out of the oven!
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John C. Campbell Folk School
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