Youth, Culinary Arts
Summer Youth: Sourdough from Scratch (Ages 12-18)
Learn the art of using natural leaven – home-grown yeast – to bake artisan-quality sourdough bread in your kitchen.
Tuition Assistance and Other Policies
Meeting Times
- Mon, 7/8/2024 9:00 AM - 12:00 PM
- Tue, 7/9/2024 9:00 AM - 12:00 PM
- Wed, 7/10/2024 9:00 AM - 12:00 PM
- Thur, 7/11/2024 9:00 AM - 12:00 PM
Mon, 7/8/2024 - Thur, 7/11/2024
Closed
About
Learn how to maintain sourdough starters and how to prep and bake a sourdough boule. A boule (French for "ball") is a free-form artisan loaf of bread shaped like a squashed ball.
You'll also make two sourdough discard recipes. A sourdough discard is the "leftovers" or excess starter. You'll take notes in your journal and enjoy the fruits of your labor with homemade side dishes prepared while dough rises.
Details
- Ages 12-18.
- You must be registered for the class (no drop-ins).
- You must wear closed-toe shoes in the studio.
- Registration closes Monday, July 1.
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 youth.
- Next time you register: You will be able to Search Registrants to select your youth.
- You may register your youth for an optional supervised lunch hour from noon-1 pm for the duration of this activity.
- Make sure to fill out your youth's emergency contact information and other details when creating their account.
- Questions? Email registrar@bainbridgebarn.org.
Materials
A $50 materials fee, included in the price of the class, will cover everything you need.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights.
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. She works as a professional baker and does art commissions on the side. In her day-to-day life and on her travels abroad she enjoys creating meals and baking her signature sourdough bread for friends. She first began baking sourdough in 2020 and has proudly shared her starter “Lilac” with Culinary Arts classes at the BARN. In her classes, Nadja loves to incorporate the importance of seasonality and supporting our local food systems. She teaches both youth and adult classes. You can find her current food and art work on nadjapeschke.com or on Instagram @thewinterlilac.
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