We all want a pie dough that bakes up crisp, tender and flakey. Bonus points if it has gut-health and zero-waste in mind! As a sourdough baker, instructor Nadja Peschke has always been interested in ways to use starter discard. In this class you’ll learn a simple sourdough technique to elevate holiday pie baking that is multi-purpose across any crust recipe, such as quiche.

Together you’ll make crust dough incorporating locally milled flours. Bring home two discs of pie dough to freeze until you need it for your holiday baking.

In class, use seasonal fruits to make mini pies to snack on while you work.  

For those interested, sourdough starter will be available to take home.

Details

• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses: milk (butter), eggs, wheat.
• Don't bring water bottles or personal drinks. Water will be provided.

Materials

Class Policies

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