10/15/2026
Join David Bauer of Farm+Sparrow for a deep dive into BUCKWHEAT. In this demo-style class, David will prepare two types of bread utilizing freshly-milled buckwheat flour from Carolina Ground. The first bread is a buckwheat levain which incorporates buckwheat flour along with stone-ground wheat flour into a classic French style levain bread. The second bread is a gluten-free, 100% Buckwheat Bread, also naturally leavened, baked both on the hearth and in a loaf pan. Both breads will be fermented with a buckwheat starter. We will discuss the intricacies of maintaining gluten-free starters as well as the variety of methods one can use to integrate gluten-free grains like buckwheat into your baking repertoire. This workshop will serve both professional and home bakers who are interested in deepening their understanding of alternative flours.
David Bauer is a miller, baker, seed collector and the founder of Farm and Sparrow, a mill located in Mars Hill, NC, that works with family farmers to grow organic landrace grains. F&S began in 2006 as a wood-fired bakery that milled all of its flour in-house baked breads fermented with natural leavening. In 2017, after 13 years of baking, Bauer closed the bakery and transitioned F&S into a commercial milling operation that now supplies chefs and bakers with freshly milled landrace grains all over the Southeastern US.
TICKETS : https://carolinaground.com/flourshop/workshop-buckwheat-flour-with-david-bauer-saturday-nov-7th-2026-9am-1pm
