ALL PROCEEDS FROM THIS EVENT (PRE 6/1) WILL GO TOWARDS TARTINE EMPLOYEES IMPACTED BY COVID-19; ALL PROCEEDS FROM THIS EVENT (POST 6/1) WILL GO TO THE NAACP LEGAL DEFENSE FUND AND THE NATIONAL BAILOUT NETWORK.

Tartine is a small, US-based bakery chain with five locations in the San Francisco Bay Area, three in Los Angeles, and four in Seoul, South Korea. Since opening their first bakery in 2002 in San Francisco's Mission District they've sought to craft good food, warm experiences, and community. In 2007, New York Times food columnist Mark Bittman called Tartine his favorite bakery in the U.S. The following year, they won James Beard Foundation Awards as the best pastry chefs in America.

In this class, Tartine's Head of Bread, Jen Latham, will teach us how to make Flower Crispbreads from their Tartine Book No. 3:

"Kamut flour produces the lightest golden translucent color of all the crispbreads, so we use it to sandwich different herbs, edible flowers, and shaved vegetables- beets, carrots, nettles, garlic shoots, borage, bronze fennel, clover, and nasturtiums. We were thinking of Michel Bras’ exquisite Gargouillou preparation, along with the epic Sardinian-style crispbread, carta di musica, that chef Jeremy Fox was making at Ubuntu some years ago. This crispbread is a modest salute."

Jen will be baking alongside you in real time, you will be able to ask her questions directly and get feedback on your bread.

💡CLASS TECHNIQUES

Laminated dough with herbs

⚙️WHAT YOU’LL NEED

In this class, you'll need a sourdough starter (fed or discard). If you don't have one join our FREE Starter 101 Workshop at 8pm ET on Tuesday 6/2 . Sign up at Kitchen Rodeo or follow these instructions. Be sure to start your starter no later than Tuesday before the class.

Ingredients:

Whole grain Kamut flour (bread flour or durum flour will work)
Bread flour
Sea salt
Water
Sourdough starter (fed or discard)
Herbs, edible flowers, and/or shaved vegetables

Equipment:

Mixing bowls
Plastic wrap
Rolling pin or wine bottle
Parchment paper
Baking sheet
Brush or spray bottle
Cooling rack (optional)
Pasta machine (optional)

Interested in more classes? Kitchen Rodeo provides one-of-a-kind cooking experiences led by culinary professionals and enthusiasts. We offer interactive online cooking classes focused on the community experience of learning and cooking together.

Kitchen Rodeo #32: Flower Crispbreads with Tartine Bakery

By Kitchen Rodeo

Kitchen Rodeo #32: Flower Crispbreads with Tartine Bakery

Saturday, 6/6 | 4pm ET | via Zoom

Team Members