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We envision a world where local grain economies that are
good for people and good for the planet can thrive.
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Tuesday, July 27 • 1:00pm - 3:00pm
Where the Farmer, Miller & Baker Meet

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Presented By: The Heritage House

Flour is where farmer, miller, and baker meet. As we refocus on local growing and small-scale milling, we have an opportunity to revisit flour production based on a largely forgotten history. The purpose of this hands-on workshop is to introduce you to ideas and techniques from the history of bread. Whether you are a farmer, miller, or baker, there will be something in this workshop for you.

Our ideas about flour are shaped by the roller mill. Historically, flour was understood as a more dynamic product than it is today. This workshop introduces different ways of thinking about flour, and practical techniques for millers to produce flours that will inspire bakers to be creative and inventive.

I will show videos of water mills and artisan mills at work. The center of the demonstrations, however, will be live. I will demonstrate milling using my 8” stone Meadows Mill, and sieving and bolting using metal and cloth sieves that enable us to recreate historic flours, as well as invent new flours. An optional materials list will be provided before the workshop.

The workshop covers the systems the French called mouture rustique and mouture economique. We will work with both the “throughs” - the flour that falls through the sieves — and the “overtails” — the flour that stays behind. These techniques include conditioning grain before milling, and selective re-milling of sifted product, which are then sifted a second time. I will provide historic recipes to match the historic flours we make, and will offer a few recipes for flours that are entirely novel. This workshop is about finding inspiration in the past to feed our passion for grains, milling, and bread.

Speakers
avatar for Jeff Pavlik

Jeff Pavlik

Owner, Sunflour Bakehaus
Jeff Pavlik is a professional baker and for the last 23 years has owned the Sunflour Bakehaus in Farmington, Michigan. Prior to becoming a baker, Jeff worked in museum sites utilizing his American history degree. His combined passions for baking, history and teaching has resulted... Read More →
avatar for William Rubel

William Rubel

William Rubel has been making bread since he was eleven years old. For decades, he has been studying the history of bread, and examining where traditional foodways and culinary history intersect.William travels the world studying food customs and gathering recipes.Inspired by the... Read More →


Tuesday July 27, 2021 1:00pm - 3:00pm EDT
Zoom