Whole Wheat Basics: Irish Soda Bread!

Date: Wednesday, October 19, 2022

Time: 10am - 1pm

Cost: $120

We are excited to share the technique behind Irish Soda Bread as an entry point to tasting Barton Springs Mill whole wheats! Irish soda bread is an excellent trick to have up your sleeve for any occasion. It requires minimal ingredients that are readily available to all home kitchens, and has a comforting, rustic texture that is sure to please even the pickiest of your friends and family. Given that soda bread doesn't require a long, yeasted fermentation, it is an excellent quick bread for last minute dinner needs, or a simple, yet thoughtful gift to bring to a friend's house.

As an approachable and endlessly riffable recipe, this rustic loaf is the perfect canvas to explore a variety of our grain offerings and customize your recipe to your own unique tastes. For this reason, we've chosen to use exclusively whole wheat varietals during this class, so you can experience the maximum flavor and texture of each wheat. We will demo recipes with one of each of the main classifications of wheat that we offer: 

  • Rouge de Bordeaux (Hard Red Winter Wheat)
  • Big Country (Hard White Winter Wheat)
  • Sonora (Soft White Winter Wheat)
  • Mediterranean (Soft Red Winter Wheat)
  • and Emmer (an ancient grain, also known as farro!)

During class, Hannah will demo Irish Soda bread technique and you will sample these five different whole wheat loaves before embarking on your own loaf journey. We’ll experience the flavor differences of each of the flours, and have a class discussion about the specific characteristics that make each loaf distinctive, and then you'll follow Hannah's guidance in making and baking your own loaf to take home (while enjoying some delicious bread with butter, jam, and coffee or tea). Hannah is thrilled to share the history of this loaf, as well as the science behind why whole wheat is so nutritious (and delicious) to the human body. 

A little bit about your instructor, Hannah Casparian: 

Having traveled since the age of 18 months and then moving to Florence, Italy when I was 11, I’ve been excited and curious about flavors, food philosophy and food systems forever. While I was getting my pastry and baking degree at the Culinary Institute of America (CIA), I began to realize how much I love nutrition and physiology. I became a registered dietitian after the CIA, and it has become my passion to live and bake in the intersection of delicious and nutritionally sound. Baking and cooking are at the center of a Venn diagram of community, environmental sustainability, physiology and creativity and I love to help people find joy and inspiration in that space.

We hope you come to this class to learn more about Irish Soda Bread, whole wheat, and baking happily and healthfully from Hannah! 

Beginners are welcome, and encouraged to attend.

Things to look forward to:
  • Have an opportunity to work with our own fresh flours, stone-milled right here at Barton Springs Mill
  • Learn about whole wheat nutrition and baking from CIA graduate and registered dietician, Hannah Casparian
  • Learn how to make Irish Soda Bread at home!
  • Learn tips and tricks for incorporating whole wheat into your quick breads, using Irish Soda Bread as a jumping off point!
  • Snack on some comforting bread + butter + jams 🤤 while learning about bread and whole wheat nutrition from Hannah
  • Tour the mill with our Education Director, Kimberly Krebs
  • Purchase BSM products at a special one-time 15% discount

By purchasing these class tickets, you acknowledge and agree to our Participant Class Policies and Media Release FormClose-toed shoes and a head covering (such as a baseball cap) required for all classes.

Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required to remove most jewelry and piercings, and wear a beard net (if applicable) and/or hair net. Close-toed shoes are required for entering any part of our facility. 

In keeping with low COVID risk level in Travis County, masks are optional and up to personal discretion for this class. Should COVID levels rise in the weeks/days leading up to class, we reserve the right to change our masking policy and will reach out via email with any updated guidelines. Should masks become a requirement for class based on statewide or countywide recommendations, non-masked participants will not be able to participate in mask-required classes. Refunds or ticket transfers are available for those who do not wish to attend a mask-required class.

Tickets are non-refundable, but transferrable up to 5 days before the class date.

In the event of class cancellation, we will email you to notify you of a canceled class.

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Excellent Einkorn Berries & Great Customer Service!

We live locally in Austin and wanted to pick up some Einkorn berries (we make sourdough Einkorn bread and love it) and customer service was quick to reply and get my order ready for pickup! Very friendly and helpful. Excellent wheat berries without hulls (we’ve had an issue buying from other companies where the hills were still intact on a lot of the berries. We love Barton Springs Mill!

G
Stone Ground Cornmeal
Gena Kearse
Nice surprise

The Bloody Butcher corn meal I purchased arrived neatly packaged and ready to use. It mixed well with my corn bread recipe and it turned out smooth, rich texture and delicious. I'd definitely buy it again.

T
Stone Ground Grits
Turd Furguson
mmmmm......grits

very satisfied with these grits.....plain and simple.....

Love white wheat berries!

Loving the new Big Country white wheat berries from Barton Springs Mills! It has been 20+ yrs since I had access to and used white wheat for baking, I had forgotten the beauty of the flour. Thank you!

Beautiful Grain!!

Besides being beautiful, my sourdough starter couldn’t be happier. Have already made bread, and it is super complex and smells like toasty heaven. The best part is the heritage and organic stewardship, which we all need more of in our current mono-culture world. Thanks Barton Springs for all your hard work on this one!!