Ash Backwards, Baking with Type 85 Flour
Have you ever worked with High Extraction flour? In this workshop we will demonstrate mixing, shaping and baking epi baguettes using Type 85 flours produced at Cairnspring Mills. Come explore the functionality and flavors of these flours. Learn how they are milled. Join the discussion: what is Type 85, how is it different than whole wheat flour, what are the benefits of this type of milling, what performance expectations should you have, will it work in your bakery, how is it moving the needle toward sustainable food systems. These loaves will be enjoyed during the Saturday Lunch hour.
Scott Mangold has been a Northwest artisan baker since 1997. In 2003, Scott and his wife, Renée Bourgault, opened Breadfarm on the fertile flats of Skagit Valley, Washington in the rural community of Edison. The intention of the bakery is to build community by using ingredients from farmers and producers in the region to craft food that is both delicious and good for people.
Scott enjoys all the intricacies of natural fermentation: the chemistry, the challenge, the depth of flavor, the dough responding to weather and flour changes, responding to one’s touch. He believes the digestive and nutritional benefits of using levain are transformative to human health.