2018 Kneading Conference

Join Sarah Owens of BK17 Bakery and Susannah Gebhart owner of Old World Levain (OWL) Bakery in Asheville in a workshop exploring seasonally wild yeast waters and their infinite possibilities for baking.

Sarah and Susannah are both enthusiasts of foraged ingredients. Susannah approaches foraged ingredients from a pastry perspective while Sarah approaches them with a horticultural angle. In this workshop, we will study the botanical components of creating yeast waters and their potential for leavening and flavoring baked goods. Using local, sustainably harvested flora you will create both your own YW and also a sourdough culture to take home. Examples of baked goods using various yeast waters will be available for sampling. The class will also explore nut flours and milks (acorn, hickory, etc.) that Susannah has been using in her pastries.