About

This is part of a series of classes paying homage to a variety of Italian culinary techniques and ingredients. This  class will focus on sourdough. You'll learn about natural levain and sourdough as a science.

You'll learn to slowly ferment the dough to develop flavor complexity - covering kneading, resting, and an overnight fridge fermentation. You'll also prepare in-season, fresh, tapas-style dishes to go with your breads. You will create various seasonal toppings like the staple pesto or bruschetta - from scratch using a mortar and pestle and learning basic knife skills.

A key tenant of Italian cooking is to use local and seasonal products - the summer flavors of basil, garlic, and tomatoes will perfectly highlight the crunchy crust and pillowy focaccias. Seasonal herbs and produce from BARN's garden may play a role! You’ll also enjoy it with a fresh farmer’s salad and a dipping olive oil.

Details

• A $30 materials fee, included in the cost of the class, covers everything needed.
• Registration closes June 10.
• Wear closed-toes shoes to class.

Class Policies

• Ages 14 and up are welcome.
• View BARN’s current COVID-19 health and safety protocols.
• BARN is committed to accessibility. Tuition assistance is available. Fill out the application before registering.