**If you are receiving this email, you have either singed up for this free webinar or you have pre-ordered a product and we have invited you to attend as a courtesy. Either way, thank you!

🚀LAUNCHING THE FIRST IN A SERIES OF NEW FREE LIVE ZOOM PIZZA CLASSES TEACHING PIZZA MAKERS AND BREAD BAKERS HOW TO WORK WITH INSTANT SOURDOUGH AND WILD YEAST FROM LEAVEN FOODS!🚀

Professional Pizza Consultant Noel Brohner of Slow Rise Pizza will be returning to his Monday Office Hours format beginning in April to launch the roll-out of custom designed recipes for professionals and home bakers to use once they purchase our magic microbes aka Instant All Purpose Sourdough and Wild Yeast.

For those of you who are part of our sourdough pizza community and have been attending his Science of Sourdough Free Live Zoom Classes, then you may know a little about this project, but what you may not know is that Noel and his friends, Cameron Martino and James Gaffney of Leaven Foods, have been working feverishly for months and have finally begun selling these cutting edge products to the public.

And these virtual sessions on Monday nights will be the first opportunity for the public to learn about how to work with these brand new cutting edge products. **They are intended either for people who have already pre-ordered the products or are considering an order and want to learn more.**

Specifically, Noel has begun to develop a variety of custom pizza and bread recipes which he will share with the public each week, beginning with his favorites OGs:

Neapolitan Pizza
Neo-Neapolitan Pizza
New York Pizza
Pan Pizzas
and so many more…

Emphasis at the beginning will be placed on learning to manage short, room or ambient temperature rises beginning with 8-16 hours, expanding into 24-48 hour multi-temperature fermentation schedules and finally ending up at 96 hours or longer…

Beginning on the second Monday in April at 5pm PT, we will be demonstrating different recipes and techniques and answering any and all questions so you won’t want to miss any of these classes.

As always, whether you come armed with questions or just want to listen and learn, all levels are welcome.