Please join us on Saturday, Sept 28th, from 9 am to 1 pm, for a mostly demo-style class, with some hands-on components, where we will delve into Einkorn in bread application (naturally leavened). Participants will be guided through the steps of making naturally leavened Einkorn bread. As a class, we will mix the leavening that each of you will take home and you will leave with the fermenting leaven as well as a bag of flour for two loaves of bread-- both the knowledge and materials-- to do this in one’s home kitchen.

This class will be taught by our founder, miller/baker/author, Jennifer Lapidus.

From 1994–2008, Jennifer was owner, operator, and baker of Natural Bridge Bakery, one of the first wood-fired brick oven bakeries in Western North Carolina producing whole grain naturally leavened breads. From 2009-2012 she worked for Carolina Farm Stewardship Association, laying the groundwork for a regional grains economy in the South, and in 2012, she launched Carolina Ground. Jennifer’s book, Southern Ground: Reclaiming Flavor Through Stone-Milled Flour was published in 2021 by Ten Speed Press.