Class: While many gluten free breads require stabilizers or starches to hold together, not all require them. Brennan Johnson will demonstrate how to make a buckwheat and oat based bread styled after a Danish Rye, with as much seeds and nuts as flour. Naturally leavened with a buckwheat starter, this bread goes through a slow fermentation to unlock both flavor and nutrition.

When/where: Saturday, April 22nd // 12:30 - 2 pm // Carolina Ground (3rd Space), 1237 Shipp St. Hendersonville, NC 28791 

Instructor: Brennan developed a deep interest in food culture and history during a trip to Western Europe in 2009 to study communal brick ovens. Shortly after, he started baking bread in his father's brick oven and selling it at local farmers markets during his high school summers. He holds a degree in Environmental Humanities from Whitman College, where he explored our relationship with food, as well as an herbalism certificate from Terra Sylva School of Botanical Medicine. Brennan has worked in various restaurants and bakeries in San Francisco, Portland, Asheville, Minneapolis, and Europe.

The Wandering Schoolhouse is Brennan's way of integrating his diverse experiences and combining his fascination with food studies and hands-on cooking. He spends most of his time on the road, exploring foodways wherever he goes.