Summer Youth: The Art of Sourdough (Ages 12-18)

Youth, Kitchen Arts

Summer Youth: The Art of Sourdough (Ages 12-18)

Learn the art of using natural leaven - home grown yeast - to bake artisan-quality sourdough bread in your kitchen.

Meeting Times
  1. Mon, 8/7/2023 9:00:00 AM - 12:00 PM
  2. Tue, 8/8/2023 9:00:00 AM - 12:00 PM
  3. Wed, 8/9/2023 9:00:00 AM - 12:00 PM
  4. Thur, 8/10/2023 9:00:00 AM - 12:00 PM

Mon, 8/7/2023 - Thur, 8/10/2023

See additional date options »

All Levels, Youth Ages 14-16, Youth Ages 16-18, Class, Summer Youth, Youth Ages 12-14

Kitchen Arts Studio



Learn how to successfully maintain a sourdough starter, bake sourdough discard recipes and finally make an artisan boule to enjoy with seasonal savory and/or sweet spreads.


  • For students ages 12-18.
  • Skill Level: Beginner
  • Registration closes Monday, July 31.
  • A $50 materials fee included in the cost of the class covers all materials. 
  • Students must wear closed-toe shoes to class.

Registering Youth

  • New registrants: When you register, select Others Only in the "Who Are You Registering?" section. On the next page, Add New Registrant. Create an account for your child. The email address on their account must be unique. 
    •  The next time you register your child, you will be able to Search Registrants to select them.
  • Complete and return this minor permission form.
  • You may register your youth  for an optional supervised lunch hour from 12-1 pm for the duration of this class.


You will learn how to maintain sourdough starters, prep and bake a sourdough boule, and make two sourdough discard recipes. You'll take notes in your journal and enjoy the fruits of your labor with homemade side dishes prepared while dough rises.


  • Bring a container each day to take food home.
  • A journal to take notes.

Class Policies

  • If you have any questions, email BARN Youth Program Coordinator Sarah Jones at

Instructors or Guides

Nadja Peschke

Nadja Peschke comes from the Boston area and holds a bachelor's degree in studio art from Principia College in Elsah, Ill. This past year, she spent four months in the Arctic Circle in northern Norway working on an organic strawberry farm and acting as head of farm operations. She enjoyed creating meals and baking her signature sourdough bread for her fellow volunteers. In the summer of 2021, Nadja interned with a family-owned, farm-to-doorstep delivery service in western Massachusetts. Her senior capstone project focused on the importance of local food systems represented at home and in our kitchens in a multimedia installation. You can find her current work on or on Instagram @thewinterlilac.

Go to Top