Join David Bauer from Farm & Sparrow for a demonstration-style class exploring the use of heirloom corn in naturally leavened breads. We will discuss the history of corn culture in the Americas and how we as bakers can put our native grain at the center of the breads we make. Baking with heirloom corn can be technically challenging for bakers unaccustomed to it. We will explore a variety of techniques that showcase the diverse flavor and texture of native corn in the context of European-based breads that we all find familiar.