So we are finally at the place where we expected to be (months and months ago)-- which is at the interesting realm of problem solving/tweaking that is specific to this kind of start up-- how to get the machinery running properly, determining the most efficient and effective flow, and for us right now-- how to keep flour dust from flying in our faces-- literally. But we’re at least thankful that we are actually able to make the flour dust that is flying in our face. [The reason for the dust-in-face-situation seems to have something to do with changing over from European motor to US motor and from European 50Hz frequency to US 60Hz frequency and how this boils down to RMPS which seem to be resulting in a 44% stronger ventilating current running through the machine. Ja´n our technical advisor at Osttiroler (the make of our mill) in Austria explains, the wind pulls the flour out from between the stones, cools the flour and throws the flour out, but because of our increased ventilating current, it is throwing the flour with increased velocity. The upside is that this is a solvable problem void of personality, politics, or red tape.]
While we are working on getting the kinks out of the system, bakers are gearing up for the 8th Annual Asheville Artisan Bread Festival which will take place on Saturday, March 24th. The theme of this year's festival is “Local Grain, Local Flour, and Local Bread.” Thom Leonard, a professional baker for more than 35 years, and currently a consultant for Heartland Mills, will be presenting workshops on milling and baking with local wheat. Professor Stephen Jones, a world-renowned wheat geneticist and breeder from Washington State University, will be lecturing on the local-grain movement and recent results in the breeding of organic grain and a perennial wheat.
In addition to Leonard and Jones, we will be presenting at the mill, and sharing the stage with Sharon Burns-Leader of Bread Alone Bakery, a highly esteemed bakery in New York that has made a strong commitment to using local NY-grown flour. Dr Jones will also join in the conversation with tales of folks nationwide reclaiming their local grain economy.
For more info: http://www.ashevillebreadfestival.com/
pledged of $18,000 goal
seconds to go
Mar 1, 2011 - Apr 17, 2011
Pledge $10 or more
$10 gets you 1 loaf of bread or 1 pastry
Pledge $25 or more
$25 gets you a 2# bag of flour
Pledge $50 or more
$50 gets you a 2# bag of flour + 1 loaf of bread or pastry
Pledge $100 or more
$100 gets you a 5# bag of flour + 1 loaf of bread or 1 pastry OR 2#bag of flour + 1 loaf bread + 1 pastry
Pledge $150 or more
$150 gets you 8 weeks of bread = 1 loaf of bread (or pastry) from each of our seven participating bakeries, plus one more week from your choice or a 2# bag of flour.
Pledge $300 or more
$300 gets you a hands-on workshop with Master Baker Lionel Vatinet of La Farm Bakery in Cary, NC plus a 2# bag of flour
Pledge $500 or more
$500 gets you 7 months of bread-- 4 loaves of bread per month for 7 month (one bakery per month). Plus a 2# bag of flour.