Pizza, Pita and other Wood-Fired Breads – Todd Andrews, Kathleen Small

When:
July 26, 2018 @ 2:20 pm – 4:00 pm
2018-07-26T14:20:00-07:00
2018-07-26T16:00:00-07:00
Where:
Tent 1

Pizza, Pita and other Wood-Fired Breads
Learn slow yet simplified methods for making ciabatta, focaccia, pita and pizza.  Using “direct from the farm” single origin varieties of wheat and wild foraged rye all from Small’s Family Farm.  This outdoor class will focus on the final dough forming and baking, so all doughs will be mixed in advance to allow time for fermentation.  Finally, we will add just the right amount of local seasonal produce, meats and cheeses for the perfect wood fired creations. 
•Even if you’ve been baking professionally in a woodfired oven for years learn to simplify and expand your menu. 
•Thinking of opening a business or a merely a backyard enthusiast, let us help demystify the whole process

BIOS
Todd Andrews
Small’s Family Farm-Baker | Flour Guru | Sales
From childhood on Todd’s passion has been about food. This love of the culinary industry turned into a passion for baking.  His life reads like a simple bread recipe.

• Water 17 Years growing up in a home that baked whole grain breads and pastries daily
• Levain 3 Years of Collegiate Hotel and Restaurant Management
• Salt 1 Year Walt Disney World College Internship and WDW hospitality work
• Flour 24 Years (equal parts) 
• Bakery Ownership
• Flour Milling/Sales and Bakery
• Consulting

Kathleen Small
As one of the cofounders of Small’s Family Farm, Kathleen Small is a 34-year veteran of the farming community in Walla Walla. Her love of farming is perfectly matched to her love of all things culinary. Kathleen’s first memories revolve around the kitchen. These happy memories have fueled her culinary passion and led her to pursue and receive her culinary degree from Wine Country Culinary Institute. Through Small’s Family Farm, Kathleen has found great purpose and joy in being able to fuse her passions of both farming and baking. “There is nothing that excites me more than sharing the joy that I receive from harvesting, milling, baking, and cooking with ingredients sourced from our own farm.”

Washington State University