This year’s master class will be co-taught by Blair Marvin of Elmore Mountain Bread and Martin Philip of King Arthur Flour.

We’ll have a wood-fired oven at their disposal and they intend to dive into the usage, philosophy, and sustainability of different oven styles as well as the systems and methods to successfully utilize them. They will guide our class in making sourdough breads and smaller items which bake faster and can be used to temper a wood-fired oven for bread production.

On the bread side Blair will fully engage with regional stone ground flours from Carolina Ground and Farm + Sparrow. All things produced will have a clear emphasis on showcasing the inherent flavors present in the individual flours.  

Martin will draw from a broader selection of flours including Lindley Mills.

Both Martin and Blair are working with the same farmers in Vermont to build and support their re-emerging grain economy and will include this into the conversation. They are also both part of the WSU Bread Lab collective and deeply involved with the approachable loaf project, which is focused on creating breads with regional flours that contain 60% whole wheat and fewer than 6 ingredients that are marketed and produced for demographics who may not otherwise be purchasing expensive artisan breads.  We are super excited to learn more about this as it speaks directly to this year’s theme of Sustainablity.

Sunday, April 23, 9:30-2:30. Annie’s Bakery, 128 Bingham Road, Suite 300, Aville