In the Kitchen with Marc Jalbert: Baking with Biga Dough, Thursday, November 10, 6-8 p.m.

Biga dough is a type of Italian-based pre-ferment, that yields an airy, more digestible dough that is rich in flavor and texture. Although it takes a little longer to prepare, the results are worth the wait.  This can be used for a variety of breads and pizza.  You will learn how to make focacce and pizza. Instructor will give hands-on demonstration of the mixing process. Enjoy all with a glass of wine.  Marc Jalbert, $55 ($60)  class size limited to 6