Class: Come delve into all things stone-ground and naturally leavened. In this class, Blair Marvin will guide us through the process of producing naturally-leavened (aka sourdough) breads made with regionally-grown, stone-milled flour.  Stone-milled flour  provides a whole new palette of flavor to one’s baking, and to underscore this point, Blair will be working with 3 different flours– Appalachian White, NuEast, and Turkey Red– to demonstrate the incredible wealth of flavor one is able to access with stone-ground, variety specific flours. Blair will address the various characteristics to note about working with regional and stone-miled–that engaging with ingredients close to home may demand more of us as bakers, but that this will invariably make us better bakers and the resulting flavor is well worth it.

When/where: Saturday, April 22nd // 12:30 - 2:00 pm // East Fork Pottery, 531 Short McDowell St, Asheville, NC 28803

Instructor: Blair Marvin is co-owner of Elmore Mountain Bread and New American Stone Mills with her husband, Andrew Heyn, in Elmore, Vermont. After pursuing a culinary degree and working in restaurants on both coasts, Blair has spent the past 15 years baking wood-fired sourdough breads. All of the bakery’s flour is milled on-site using regionally-sourced, farm-direct, organic wheat and specialty grains.  She is a vocal advocate for the development of relationships between farmers and bakers as a means to strengthen food systems and local grain economies. She is also a partner in Fire Tower Pizza, a small pizza shop and community project that uses her fresh milled flour and Vermont ingredients.