Thursday, May 20, 2021 7:00 PM
Atlanta History Center on Zoom
A groundbreaking tour of Southern craft bakeries featuring more than 75 rich, grain-forward recipes, from one of the leaders of the cold stone-milled flour movement in the South.
The Atlanta History Center welcomes the author and founder of Asheville, North Carolina’s Carolina Ground flour mill, Jennifer Lapidus, for a virtual discussion of her new book, “Southern Ground: Reclaiming Flavor Through Stone-Milled Flour,” on Thursday, May 20, at 7 PM (EST). Lapidus will appear in conversation with GBP’s Virginia Prescott.
This event is free and open to the public. Join the event by registering via the link below.
Pre-order your copy of "Southern Ground" from A Cappella Books via the link below. At checkout, choose between the local delivery, curbside pick-up, or shipping options. For zip codes not listed in the above banner, select curbside pick-up or USPS shipping.
About the Book
At Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone-milled in the heart of the South. While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products.
In "Southern Ground," Lapidus celebrates the incredible work of craft bakers from all over the South. With detailed profiles on top Southern bakers and more than seventy-five highly curated recipes arranged by grain, "Southern Ground" harnesses the wisdom and knowledge that the baking community has gained. Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients, while providing instruction and insight into how to use and enjoy these geographically distinct flavor-forward flours. "Southern Ground" is a love letter to Southern baking and a call for the home baker to understand the source and makeup of the most important of ingredients: flour.
About the Author
Jennifer Lapidus is the founder and principal of Carolina Ground flour mill in Asheville, North Carolina. She launched Natural Bridge Bakery in 1994, where she milled her flours in-house and baked her naturally leavened breads in a wood-fired brick oven. Her bakery was the first of its kind in western North Carolina and was featured in Peter Reinhart’s “Whole Grain Breads.” Jennifer has appeared on “The Splendid Table” podcast and in the New York Times, Wall Street Journal, Bon Appétit, Food & Wine, Saveur, Taste of the South, and numerous other local publications. Jennifer sits on the board of Carolina Farm Stewardship Association and is co-organizer of the Asheville Bread Festival.