Kitchen Rodeo #32: Flower Crispbreads with Tartine Bakery

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

$4,945 by 104 people

$5,000

Kitchen Rodeo

Event

Event Details

Please note: tickets are required to attend this event.

Kitchen Rodeo #32: Flower Crispbreads With Tartine Bakery

Zoom link and detailed ingredients list will be included in your ticket receipt from GiveButter.

Date & Time

Sat, June 6th 2020
4:00 PM - 6:00 PM EDT

Add to Calendar 2020-06-06 16:00:00 2020-06-06 18:00:00 America/New_York Kitchen Rodeo #32: Flower Crispbreads With Tartine Bakery Zoom link and detailed ingredients list will be included in your ticket receipt from GiveButter.

Location

This event will be hosted digitally.

Details to view the event are private and will be provided upon ticket purchase.

Story

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.

Supporters

Anonymous made a donation

4 months ago

Anonymous made a donation

4 months ago

Anonymous made a donation

4 months ago

Meryl Benaim made a donation

4 months ago

$35

Anonymous made a donation

4 months ago

Anonymous made a donation

4 months ago

Tawnia Litwin made a donation

4 months ago

$35

jonathan b made a donation

4 months ago

$35

Anonymous made a donation

4 months ago

karen schelling made a donation

4 months ago

$35

Anonymous made a donation

4 months ago

Daniel Leu made a donation

4 months ago

$35

Share 's page

Fundraisers shared on social networks raise up to 5x more.