Join David Bauer of Farm and Sparrow for a deep dive into BUCKWHEAT. In this demo-style class, David will prepare two types of bread utilizing freshly-milled buckwheat flour from Carolina Ground.  The first bread is a buckwheat levain which incorporates buckwheat flour along with stone-ground wheat flour into a classic French style levain bread.  The second bread is a gluten-free, 100% Buckwheat Bread, also naturally leavened, baked both on the hearth and in a loaf pan.  Both breads will be fermented with a buckwheat starter.   We will discuss the intricacies of maintaining gluten-free starters as well as the variety of methods one can use to integrate gluten-free grains like buckwheat into your baking repertoire. This workshop will serve both professional and home bakers who are interested in deepening their understanding of alternative flours.

David Bauer is a miller, baker, seed collector and the founder of Farm and Sparrow, a mill located in Mars Hill, NC, that works with family farmers to grow organic landrace grains.  F&S began in 2006 as a wood-fired bakery that milled all of its flour in-house baked breads fermented with natural leavening.  In 2017, after 13 years of baking, Bauer closed the bakery and transitioned F&S into a commercial milling operation that now supplies chefs and bakers with freshly milled landrace grains all over the Southeastern US.