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2018 Kneading Conference
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Thursday
, July 26
Chapel
9:00am •
Welcome to the 12th Anniversary Kneading Conference
9:15am •
Keynote Address | Sarah Owens
Classrom/Kitchen 1
1:30pm •
The Anatomy of Bread: From the Land to the Loaf
FULL
3:15pm •
The Anatomy of Bread: From the Land to the Loaf
FULL
Classroom and Outside
10:15am •
Backyard Grain Growing | Richard Roberts
1:30pm •
The Rise of the Scythe | Jesse Cottingham
Classroom/Kitchen 1
10:15am •
The Anatomy of Bread: From the Land to the Loaf
FULL
Common Area Tent
8:00am •
Registration & Breakfast
12:00pm •
Local Food Truck Lunch
6:00pm •
Radici Cucina Dinner
Gazebo
1:30pm •
Leavening | Dusty Dowse
3:15pm •
Leavening | Dusty Dowse
5:00pm •
Happy Hour @ The Gazebo (Cash Bar)
Kitchen 1
10:15am •
Pastry Production Track | Day 2 | Pre-Enrollment Required
LIMITED
1:30pm •
Pastry Production Track | Day 2 (Continued) | Pre-Enrollment Required
LIMITED
3:15pm •
Pastry Production Track | Day 2 (Continued) | Pre-Enrollment Required
LIMITED
Kitchen 2
1:30pm •
Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie | Day 1 (Continued) | Pre-Enrollment Required
FILLING
3:15pm •
Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie | Day 1 (Continued) | Pre-Enrollment Required
LIMITED
Lecture Hall
10:15am •
Bread Selling in the Digital Age | François Thibeault - BREAD Magazine
1:30pm •
Bread Photo Booth: How to Take the Food Pictures You Want and Tell a Story, Too
3:15pm •
Name That Grain | Panel Discussion | Moderated by Amy Halloran
Outside
10:15am •
Wood-Fired Production Track | Day 1 | Pre-Enrollment Required
LIMITED
10:15am •
Building An Earth Oven | Stu Silverstein | Day 1
10:15am •
Artisan Techniques for Wood-fired Baking: 3 Breads, 3 Wheats
10:15am •
Build and Bake in a Portable Brick Oven | David S. Cargo | Pre-Enrollment Required
FILLING
10:15am •
Beginner Techniques for the Home Baker: Get Started with Home Milling | Presented by Paul Lebeau of Mock Mills
1:30pm •
Building An Earth Oven | Stu Silverstein | Day 1 (Continued)
1:30pm •
Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required
LIMITED
1:30pm •
Pilot Brewing with Allagash Using Maine Sourced Grains | Jason Perkins, Brewmaster -Allagash Brewing Company
1:30pm •
Artisan Techniques for Wood-fired Baking: 3 Breads, 3 Wheats (Continued)
1:30pm •
Beginner Techniques for the Home Baker: Get Started with Home Milling | Presented by Paul Lebeau of Mock Mills
3:15pm •
Building An Earth Oven | Stu Silverstein | Day 1 (Continued)
3:15pm •
Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required
LIMITED
3:15pm •
Wood-Fired Production Track | Day 1 (Continued) | Pre-Enrollment Required
LIMITED
3:15pm •
Pilot Brewing with Allagash Using Maine Sourced Grains | Allagash Brewing Company (Continued)
3:15pm •
Traditional Iraqi Flatbreads | Ahmed Abbas - Ameera Bread
3:15pm •
Pilot Brewing with Allagash Using Maine Sourced Grains | Jason Perkins, Brewmaster -Allagash Brewing Company
Science Lab
1:30pm •
Hand-rolled Pasta with Kerry Altiero
TBA
11:45am •
Networking & Discussion
3:00pm •
Networking & Discussion
4:45pm •
Networking & Discussion
The Martha Stewart Kitchen
10:15am •
The Right Bread | Amy Halloran
1:30pm •
Baking With Heritage Grains: Connecting the Past & the Future |Ellen King
3:15pm •
Baking With Heritage Grains: Connecting the Past & the Future |Ellen King (continued)
Timezone
2018 Kneading Conference
America/New York
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2018 Kneading Conference
Jul 25
-
27, 2018
Wednesday
, July 25
Thursday
, July 26
Friday
, July 27
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Kennebec Valley Community College-Alfond Campus
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Wednesday
, July 25
Thursday
, July 26
Friday
, July 27
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Classrom/Kitchen 1
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Gazebo
Kennebec Valley Community College - Alfond Campus
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