The Sourdough Artist: Inclusions

Culinary Arts

The Sourdough Artist: Inclusions

Ready for the next step? Baker Nadja Peschke shows how to use inclusions for new textures and flavors.

Member

$105.00 (any noted materials fee included)

Guest

$125.00 (any noted materials fee included)

Tuition Assistance and Other Policies

Meeting Times
  1. Sun, 6/22/2025 1:30 PM - 4:30 PM

Sun, 6/22/2025

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Type:
Class, No Prerequisite

Location:
Culinary Arts Studio

Interests:
Baking

About

Kick your sourdough baking up a notch with inclusions! Easy inclusions can be a dry nuts, fruit, seeds or spices added in folding stages. Harder inclusions include added ingredients with hydration that can affect the dough in many ways.

You'll experiment with two kinds of dough inclusions and experience both the baking and mixing stages. Come to class inspired to customize your bake. A variety of options will be provided for personalization. Think heirloom pumpkin purée, cinnamon raisin, spiced hot chocolate, coriander/orange/pistachio, or classics such as rosemary and garlic or olive.

You'll learn not only how to balance inclusions but also how to pair them with the correct local flours to accentuate that flavor. 

Details

  • Bring something for taking notes, a container for take-home dough, and your creative ideas.
  • BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses tree nuts, wheat, and sesame.

Allergies and dietary restrictions

BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.

Materials

A $10 materials fee, included in the price of the class, covers ingredients and materials.

Class Policies

  • You must wear closed-toe shoes in the studio and tie back long hair.
  • Ages 14 and up are welcome. 

BARN Policies

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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