Class: In this 90 minute class, we will explore the use of freshly stone-milled flour and natural leavening to make pizza, which we will bake in a wood-fired oven.   We will discuss how fermentation, milling, and different types of ovens can intersect to enhance the flavor and texture of pizza made from fresh flour.   This class will also look at how we can use different flours and fermentation techniques to change our pizza crust with the seasons to better complement the toppings used throughout the year.   Finally, students will be able to troubleshoot their own pizza making in a collaborative group discussion.

When/where: Saturday, April 22nd // 2:30 - 4:00 pm // Carolina Ground (3rd Space), 1237 Shipp St. Hendersonville, NC 28791 

Instructor : David Bauer is a miller, baker, seed collector and the founder of Farm and Sparrow in Mars Hill, NC. F&S is a mill that works with family farmers to grow organic landrace grains, which are carefully milled and sold fresh..  F&S began in 2006 as a wood-fired bakery that milled all of its own flour daily and baked breads fermented with the natural leaven.  In the following years, Bauer began growing out ancient seed varieties and built a sprawling community of small organic farmers to grow the grains for his bread and pastries.  In 2017, after 13 years of baking, Bauer closed the bakery and transitioned F&S into a commercial milling operation and now supplies chefs and bakers with freshly milled landrace grains all over the Southeastern US.   He is a proponent of seasonal milling.