*This is a 2 day event May 3th, 2024 7pm-830pm and continues May 4th, 2024 9am-2pm*
Founder of LightForce Bakery, Koen van der Meer has baked professionally for over 40 years.
In 1981, in search of an alternative to both yeast and sourdough bread, he began to develop a method of making bread using a natural leaven he created from sprouted organic barley (Latin: Ordeum, Order of God) which has an abundance of enzymes that help to break down gluten. Using this leaven with unadulterated original... read more ▼
*This is a 2 day event May 3th, 2024 7pm-830pm and continues May 4th, 2024 9am-2pm*
Founder of LightForce Bakery, Koen van der Meer has baked professionally for over 40 years.
In 1981, in search of an alternative to both yeast and sourdough bread, he began to develop a method of making bread using a natural leaven he created from sprouted organic barley (Latin: Ordeum, Order of God) which has an abundance of enzymes that help to break down gluten. Using this leaven with unadulterated original grains such as spelt, rye, and einkorn, a gluten-friendly bread can be made that is possible for many gluten-sensitive people to eat.
Friday May 3
7:00 PM - 8:30 PM
An Illustrated talk on Bread and the Evolution of Consciousness. Making the Starter
Saturday MAY 4
9:00 AM - 2:00 PM
Baking the New Bread with einkorn—"the First Grain"—and Ordeum® malt leaven.
Organic apple strudel made with spelt flour. Ingredients and materials provided
Sliding scale: $20-$60 Limited space: preregister at officemanager.innerfire@gmail.com
Grace Brook Farm 26 Parker Road, Brookline, VT 05345 (802) 221-8051
read less****This is a 2 day event May 4th, 2024 7pm-830pm and continues May 5th, 2024 9am-2pm****
Founder of LightForce Bakery, Koen van der Meer has baked professionally for over 40 years.
In 1981, in search of an alternative to both yeast and sourdough bread, he began to develop
a method of making bread using a natural leaven he created from sprouted organic barley
(Latin: Ordeum, Order of God) which has an abundance of enzymes that help to break down
gluten. Using this leaven with unadulturated... read more ▼
****This is a 2 day event May 4th, 2024 7pm-830pm and continues May 5th, 2024 9am-2pm****
Founder of LightForce Bakery, Koen van der Meer has baked professionally for over 40 years.
In 1981, in search of an alternative to both yeast and sourdough bread, he began to develop
a method of making bread using a natural leaven he created from sprouted organic barley
(Latin: Ordeum, Order of God) which has an abundance of enzymes that help to break down
gluten. Using this leaven with unadulturated original grains such as spelt, rye, and einkorn,
a gluten-friendly bread can be made that is possible for many gluten-sensitive people to eat.
Friday May 4 7:00 PM - 8:30 PM
An Illustrated talk on Bread and the Evolution of Consciousness. Making the Starter
Saturday MAY 5 9 a m - 2 pm
Baking the New Bread with einkorn—"the First Grain"—and Ordeum® malt leaven.
Organic apple strudel made with spelt flour. Ingredients and materials provided
Sliding scale: $20-$60 Limited space: preregister at officemanager.innerfire@gmail.com
Grace Brook Farm 26 Parker Road, Brookline, VT 05345 (802) 221-8051
read lessThe FPF Community Directory is a collection of more than 14,000 Vermont businesses and nonprofits in 247 categories that participate in Front Porch Forum. FPF does not screen or evaluate these organizations. See Terms of Use.
The FPF Community Directory is a collection of more than 14,000 Vermont businesses and nonprofits in 247 categories that participate in Front Porch Forum. FPF does not screen or evaluate these organizations. See Terms of Use.