As humans we crave connection, to build relationships that nourish us and those around us. At Orchard Hill Breadworks, Noah started baking bread in 1997 with this as a source of inspiration. Since then he has built a business that strives to be integrated into the community, fulfilling the needs of those around him in a way that calls back to the days of villages inhabited by people who, with a variety of skills and trades, were able to sustain themselves and each other through cooperation.
Bread
Baking With Einkorn: Ancient Grain from the Dawn of Agriculture
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Einkorn is a rare ancient grain now being rediscovered – many people who suffer with gluten allergies can safely consume it, and it has a delicious rich flavor and high nutrition value. Find out why Einkorn is twice as nutritious as modern wheat and easier to digest. Learn to bake basic artisan einkorn breads and cookies and try three recipes in class: Einkorn Sourdough Sprout Bread, No-Knead Einkorn Bread baked in a Dutch oven, and Einkorn Chocolate Babka.
Instructor: Eli Kaufman (Author of “Restoring Heritage Grains”)
Cost: $7/$5 Shareholders
