Einkorn is the most ancient wheat. The Natufians were making bread with it more than 14,000 years ago, which even predates farming, and it is still around today! This nutrient dense grain was a staple of our ancestors, but it is just as relevant in our modern diets.
Come learn how to make Adrian’s everyday einkorn loaves that her family has in constant rotation. This class is useful for those who want a tasty, nourishing bread, and for those who want to put ancient grains on their tables. You’ll walk away with an understanding of Einkorn’s history as a highly valued food, as well as with a bit of Adrian’s einkorn starter and her recipe for 100% Einkorn loaves. She’ll discuss variations and also give you some delicious ways to use up your leftover starter. We’ll snack on all these Einkorn treats as she shows you how to make them from beginning to end.
Recipe packet will include:
Packet of dried Einkorn starter with instructions
Einkorn history & nutrition information
Recipe for 100% Einkorn Loaves
Timing sheet for making the loaves
Ideas for variations and add-ins
Recipe for leftover starter brownies
WHEN/WHERE: Saturday, April 26th, 10:30AM-NOON// UNCA Sherrill Center, Asheville
INSTRUCTOR: Adrian J.S. Hale has been working as a food journalist for over two decades. Starting in 2012, her constant companion was the rising bowl of dough she tended while writing and editing. In 2017, she started teaching a bread class that also tours the bakeries of Portland through Airbnb, and she recently published Mama Bread: The Art of Naturally-Leavened Whole Grain Bread at Home.
She and her family love to travel, but their home base is Portland, Oregon. Should you knock on her door, you will likely find Adrian elbow deep in ancient grain flour, as she’s currently working on a book about einkorn. You can find more about Adrian at adrianjshale.com and thousandbitesofbread.com.