We envision a world where local grain economies that are
good for people and good for the planet can thrive.
Back To Schedule
Wednesday, July 28 • 6:30pm - 8:30pm
Wood Fired Baking with Regional Heritage Grains

Sign up or log in to save this to your schedule, view media, leave feedback and see who's attending!

Feedback form is now closed.
Presented By: 1890 Primitives

We humans have been baking with wood and fire since before we started writing. The process takes practice and patience to perfect, but the results, no matter how imperfect, will touch your soul in a way you can't explain. Join Andy Clark of Moxie Bread Co. and David Kaminer of Raleigh Street Bakery for a lesson on wood fired baking. In this 2 hour live zoom lesson, Andy and David will talk about the sourdough baking process, how to use more regional whole grains in your bread and the importance of using them, and how to bake a variety of breads in a wood fired oven, (wood fired oven not required for participation). They will also talk about other baking options for those of you who do not have access to one. There will be time for questions and maybe a banjo serenade if they can squeeze it in.

avatar for David Kaminer

David Kaminer

Owner, Raleigh Street Bakery
David Kaminer is owner operator of Raleigh Street Bakery, a cottage food operation in Denver, CO. David’s career in baking started while he was in high school. He worked at a local bakery just down the street from his home just south of Pittsburgh, Pennsylvania. He graduated from... Read More →
avatar for Andy Clark

Andy Clark

Owner, Moxie Bread Co.
Andy Clark is a baker and owner of Moxie Bread Co located in Louisville & Boulder, Colorado. Moxie Bread Co is devoted to organic heirloom grain and most of their wheat is sourced from regional farmers in Kansas, Nebraska, Montana and South Dakota, and soon Colorado. Food & Wine Magazine... Read More →

Wednesday July 28, 2021 6:30pm - 8:30pm EDT