Apr
13
2:30 PM14:30

Flavor-forward Flours in Pastry with Ashley Cort

We’re thrilled to have Ashley Cort of All Day Darling teach this class on flavor-forward flours in pastry application. The class is a collaborative effort of two Ashleys. Asheville’s James Beard Award semi-finalist for best Pastry Chef, Ashley Capps, is unable to be present, but she’s super inspired by cold-stone milled flavor forward flours and has created the curriculum, and teamed up with Ashley Cort to lead the charge.

View Event →
CAROLINA GROUND: Rebuilding a Sustainable Food System From Grain to Loaf
Apr
13
2:30 PM14:30

CAROLINA GROUND: Rebuilding a Sustainable Food System From Grain to Loaf

This class will be co-taught by Jennifer Lapidus and Amy Halloran, and will offer participants the full picture— from seed to loaf. The how and the why of the revival all small scale regional milling. Why do these mills matter? What role do regional mills play in the diversification our grains? And flavor? And texture? This class will be rich with story, will also engage the senses including taste, of course!

View Event →
Bread and Beer: Ancient History and Modern Tastes with Maia Surdam
Apr
13
2:30 PM14:30

Bread and Beer: Ancient History and Modern Tastes with Maia Surdam

Join baker and historian, Maia Surdam, for a discussion (and tasting) of her research on the historical connection between bread and beer. She will consider how early human societies cultivated grains into fermented food and beverages in Mesopotamia, and how the those practices evolved into household industries in medieval Europe and beyond. Maia will provide tastings of two breads she developed at OWL Bakery--an Alewife Sourdough and a Rye Kvass Sourdough. She will share her efforts to bake breads that are both rooted in the past and reflective of modern-day innovations and tastes.

View Event →
Citizens Science Sourdough Project with Dr. Erin McKenney
Apr
13
2:30 PM14:30

Citizens Science Sourdough Project with Dr. Erin McKenney

How does flour affect your sourdough starter? This presentation will center around Sourdough for Science, a citizen science project that launched in Wake and Alamance Counties this year. In February, 274 middle school students grew starters with 6 different flours, and compared differences in microbial growth and metabolism over time. We will present their results, including a hands-on activity where participants can compare the "flour effect" by smelling different starters and tasting breads baked from those starters. Raleigh’s Boulted Bread will have baked the breads we will be tasting and they will add to the conversation in regards to the experience of baking with the various cultures. We will also discuss how you can set up a similar project with students, friends, and neighbors. (Note that for this activity, participants would be comparing the effects of different flours, instead of different microbes.

View Event →
Heirloom Grains for Modern Breads with Sarah Owens
Apr
13
2:30 PM14:30

Heirloom Grains for Modern Breads with Sarah Owens

SOLD OUT

Heirloom grains such as Einkorn, Turkey Red, Red Fife are gaining attention for their unique flavor qualities, digestibility, and ability to adapt to local growing conditions. In this 1.5 hour class, we will discuss these benefits and how heirloom grains are contributing to improved modern breeding efforts. You will learn techniques of sourdough fermentation used to manipulate the sometimes challenging behavior of these flours. Several formulas high in these special whole grains will be demonstrated and loaves will be available for sampling.

View Event →
Sourdough Basics with Amy Halloran & Sarah Black
Apr
13
12:30 PM12:30

Sourdough Basics with Amy Halloran & Sarah Black

SOLD OUT

Starter, English Muffins & Tortillas: Understanding and using natural leavening can be very intimidating. This class will strip away the fear and get into the basics of making and maintaining a sourdough culture. Learning how to use it -- and control "discard" by baking with every bit of culture you coax -- in griddle breads could not be simpler, or more fun. English muffins and tortillas are breads you'll add to your repertoire, and making them will develop your familiarity with handling a starter.

View Event →
My Never-Ending Quest for the Perfect Pizza with Peter Reinhart
Apr
13
12:30 PM12:30

My Never-Ending Quest for the Perfect Pizza with Peter Reinhart

SOLD OUT

Peter Reinhart describes his lifelong search for pizza perfection in this entertaining, anecdote-filled presentation. He will also bring everyone up to date on his upcoming book, "Perfect Pan Pizza" (due out on May 14th), photographed by Asheville photographer Johnny Autry along with his wife, Charlotte, who did all the food styling. The photos were shot at the Autrys' studio, less than a mile from where we're celebrating this year's Asheville Bread Festival. Peter will share a sneak preview of the book with everyone, before heading into the kitchen to oversee the pizza-themed dinner scheduled for the end of the day.

View Event →
Naturally Leavened Babka with Rich Orris
Apr
13
12:30 PM12:30

Naturally Leavened Babka with Rich Orris

SOLD OUT

Rich Orris is a self-taught baker whose obsession with gluten began after an ill-fated move to a small town in New England where there was nothing to do and nowhere to eat. Since moving to his current homestead in Asheville, he has been working on perfecting and teaching the food of his youth, the bagel. Rich approaches baking with a degree in math, but also recognizes the beautiful chaos of wild yeast.

View Event →
Tips and Tricks from Modernist Bread & Other Great Uses for Your Levain from Bread Alone Bakery
Apr
13
12:30 PM12:30

Tips and Tricks from Modernist Bread & Other Great Uses for Your Levain from Bread Alone Bakery

SOLD OUT

Co-taught by Sharon Burns-Leader and Stephanie Swane, this hands-on class will explore the many uses for that extra Levain (beyond bread), and what to do with old bread; how to freeze and refresh bread; and how to make Kvass from day old bread. The class will learn how to use their starter to make sourdough crackers, chocolate cake and savory pancakes from the co-owner of Bread Alone Bakery.

View Event →
Naturally Leavened Bagels with Joe Bowie
Apr
13
12:30 PM12:30

Naturally Leavened Bagels with Joe Bowie

SOLD OUT

Joe is a former ballet dancer turned chef coming to us from Columbia, SC where he is baker/owner of Cola Bread Club and partner of smallSUGAR, an all-day cafe serving approachable dishes made with fresh, seasonal ingredients primarily sourced from smaller farms throughout the Carolinas. Check out his incredible baked goods on Instagram at @brooklynbreadnerd

View Event →
Sourdough Pie Crust with Tara Jensen
Apr
13
10:30 AM10:30

Sourdough Pie Crust with Tara Jensen

SOLD OUT

In this 1.5-hour workshop participants will learn the basics of managing a liquid style leaven and how to use starter in place of flour and water in a rustic pastry dough suitable for galettes, pies and tarts. We will also discuss the best flours for pastry and general pie crust guidelines. Together we will mix a large batch of this dough and bake flakey, pie crust cookies. A favorite treat for both the young and old.

View Event →
Global Sourdough Project with Dr. Erin McKenney
Apr
13
10:30 AM10:30

Global Sourdough Project with Dr. Erin McKenney

Why do specific microbes end up in a particular starter, and which volatile compounds are produced by different microbial communities? This presentation will link results from the Global Sourdough Project, to starter and bread attributes. It will involve a sensory hands-on component, where participants smell different starters whose microbes have been sequenced. Attendees are welcome to bring their own starters, smell them, and predict which microbes likely live in their starter (based on the sensory evaluation and our global project results).

View Event →
Making and Harvesting Yeast Waters for Naturally Leavened Breads with Sarah Owens
Apr
13
10:30 AM10:30

Making and Harvesting Yeast Waters for Naturally Leavened Breads with Sarah Owens

SOLD OUT

Learn to create active yeast waters for leavening breads using fruits and/or cultivated or foraged ingredients. The results are a complex profile of flavors and characteristics that are a unique reflection of your environment. Yeast waters can also be used in conjunction with a sourdough culture for increased leavening power, especially with enriched doughs. In this 1.5 hour class, you will participate in the process of making and harvesting the yeast water to create various doughs and will bake several loaves for sampling.

View Event →