Join miller/baker Jennifer Lapidus for an exploration of Einkorn and other Ancient Grains in bread application.

IN this class, Einkorn will take center stage, but Emmer and Spelt (and maybe even Khorasan) will play a role as we explore the range of strength and extensibility of these doughs as well as the flavor profile, the feel of the flour, and beauty of the grains themselves. This is a mostly demo-style class though one will leave this class with a developing Einkorn culture and a bag of Einkorn flour so that one can go home and make this bread in one’s home kitchen.

AND for those of you who are unfamiliar, Einkorn is the original wheat (the OG of wheat). It is a diploid, meaning it contains two sets of chromosomes, unlike modern wheat, which is a hexaploid, with six sets of chromosomes. Found in both wild and domesticated form, the first evidence of the cultivation of Einkorn dates back from 8650 BCE to 7950 BCE, though humans did not domesticate Einkorn so much as Einkorn domesticated humans. There’s more to the story.. when Emmer arrived on the scene and spelt… this is a real intelligence, a deep beauty of this planet.

BIO: Jennifer is founded Carolina Ground in 2012 to create a niche market for large scale organic Southern growers, while reducing the food miles for Southern bakers. 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 milling in-house and producing whole grain naturally leavened breads. Jennifer’s book, Southern Ground: Reclaiming Flavor Through Stone-Milled Flour was published in 2021 by Ten Speed Press.

Location: Carolina Ground, 1237 Shipp Street, Hendersonville, NC, 28791
Saturday, September 26th. 9am-1pm