Culture Makers // June 6th, 7th & 8th

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Culture Makers // June 6th, 7th & 8th

500.00

A culture is diverse group of bacteria and wild yeast, working symbiotically, living in a mixture of flour and water. The gas produced by the yeast provides baked goods with a desirable lightness and the bacteria present departs an interesting flavor profile. When you train this mixture to ferment predictably you have a dependable source of leavening with endless possibilities. Using a culture to leaven your bread promotes gentle digestion, complex flavors and preservation without chemicals. 

Homogenized yeast from the store has one goal in mind: producing lots of gas relatively fast. A natural culture takes more time, yet offers a multitude of intricacies. I use a culture because it’s a living, thriving, dynamic ecosystem. Diversity matters. Symbiotic relationships matter. Understanding how to use it, when it’s ready and what it needs brings a grounding practice to life overall. 

Join us for a three day exploration of food,  wood-fired ovens and personal practice. Together we will bake bread, pizza and pies, enjoy a light lunch each day and work on maintaining our naturally leaven cultures.

Our baking will take place out-doors in an Alan Scott oven built in the late 90’s. Wood fired ovens have a natural heat cycle that allows for pizza, bread and pies to be perfectly baked when orchestrated correctly. Each participant will get a chance to work with the oven and learn more about the kind of flow they encourage. Ideal for beginners, home bakers or professionals looking to reconnect with their passion this workshops is a group oriented experience in a rustic and relaxed atmosphere. Space is limited to 5 participants.

Tuesday 9 A.M. to 2 P.M.

Working with a live fire & oven dynamics 

Mixing our dough for Thursday morning bake

Folding & shaping techniques 

Home milling & flour qualities 

Starting our naturally leavened cultures

Wood fired pizza lunch 

Wednesday 9 A.M to 2 P.M.

Preparing the oven for baking

Creating bread stencils 

Baking our bread on the hearth and in cast iron loaf pans w/ stencils

Refreshing our cultures

Smorgasbord style much with our fresh bread 

Thursday 9 A.M. to 2 P.M.

Basics behind pie/tart dough

Hand mix, roll and create a seasonal pie

Pie decoration

Pie baking in residual heat

Refreshing our cultures 

Light snacks

Walk away with:

A booklet of helpful Smoke Signals baking recipes and tips

A better understanding of naturally leaved bread

A batch of our sourdough starter

Several loaves of bread

1 Seasonal fruit pie

A few new friends

MEALS: Make your own 10” pizza lunch on Wednesday, light lunch with our fresh bread on Thursday and a surprise lunch on Friday while our pies bake. 

WHERE: Marshall, North Carolina. We are located approx. 30 minutes outside of Asheville, just a bit off the beaten path nestled between mountain ridges and the French Broad River.  The bakery is intimate and rustic so expect to be cozy with your classmates. You will need your own water bottle and apron. Workshops will involve wheat flour. Our space is not gluten free, nor are any of the snacks we provide. Keep in mind our oven is located outside so please dress appropriately. Even in the cold we will be heading outdoors to bake. 

STAY: Coming from out of town? Check out nearby Airbnb's in the area and other fun spots here: where to stay & what to do. 

CANCELLATION: Should you need to cancel you will receive 50% of your money back up to four weeks before the start of class.  If you cannot attend, yet it is past the refund date, you are welcome to send a friend in your place.

 

 

 

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