Class: Join us for a demonstration-style class exploring the use of heirloom corn in naturally leavened breads. We will discuss the history of corn culture in the Americas and how we as bakers can put our native grain at the center of the breads we make. Baking with heirloom corn can be technically challenging for bakers unaccustomed to it. We will explore a variety of techniques that showcase the diverse flavor and texture of native corn in the context of European based breads that we all find familiar.

When/Where: Saturday, April 26th //2:30 - 4:00 pm // Carolina Ground (3rd Space), 1237 Shipp St. Hendersonville, NC 28791 

Instructor : David Bauer is a miller, baker, seed collector and the founder of Farm and Sparrow in Mars Hill, NC. F&S is a mill that works with family farmers to grow landrace grains, which are carefully milled and sold fresh every week. F&S began in 2006 as a wood-fired bakery that milled all of its own flour daily and baked breads fermented with the natural leaven.  In the following years, Bauer began growing out ancient seed varieties and built a sprawling community of small farmers to grow the grains for his bread and pastries.  In 2017, after 13 years of baking, Bauer closed the bakery and transitioned F&S into a commercial milling operation with an emphasis on landrace maize. He now supplies chefs and bakers around the country with his freshly milled grains.   David also teaches baking classes and workshops with a focus on landrace corn.