2018 Kneading Conference has ended

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2018 Kneading Conference

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8:00am EDT

Registration & Breakfast Common Area Tent

9:00am EDT

Ellen King | Opening Remarks ChapelEllen King

9:30am EDT

Networking & Discussion TBA An Immersive Corn Experience (Full Day) RemoteAlbie Barden

9:45am EDT

Baking In An Earth Oven | Stu Silverstein | Day 2 OutsideStu Silverstein Artisan Doughnuts The Martha Stewart KitchenRachel Wyman A Heritage Tool for the Grain Revolution | Presented by Paul Lebeau of Mock Mills | Lecture HallPaul Lebeau Chinese dumplings with a twist: using local flour, sourdough and organic ingredients GazeboEddy Mysliwiec • Tara Wong The Anatomy of Bread: From the Land to the LoafFULL Classrom/Kitchen 1Daniel Des Rosiers Wood-Fired Production Track | Day 2 | Pre-Enrollment RequiredLIMITED Outside Seasonally Wild Yeast Waters and their Infinite Possibilities for BakingFULL Kitchen 1Susannah Gebhart • Sarah Owens Beginner Techniques for the Home Baker | Presented by Stacy Cooper of Biscuits & Co. | Day 2 | Pre-Enrollment RequiredLIMITED Kitchen 2

11:00am EDT

Networking & Discussion TBA

11:15am EDT

Beyond RyKrisp: The Rye Baker Bakes Flatbreads The Martha Stewart KitchenStanley Ginsberg Steam Bread | Jim Amaral - Borealis Bread Science LabJim Amaral Baking In An Earth Oven | Stu Silverstein | Day 2 (Continued) OutsideStu Silverstein The Evolution of Wood-Fired Ovens OutsideDavid Neufeld Coming soon - An exciting workshop from Ben Tock Kennebec Valley Community College - Alfond Campus Seasonally Wild Yeast Waters and their Infinite Possibilities for Baking Kitchen 2Susannah Gebhart • Sarah Owens Salvation in the Soil Lecture HallFlorence Reed Beginner Techniques for the Home Baker |Presented by Stacy Cooper of Biscuits & Co.| Day 2 | Pre-Enrollment RequiredLIMITED Kitchen 2Stacy Cooper Chinese dumplings with a twist: using local flour, sourdough and organic ingredients GazeboEddy Mysliwiec • Tara Wong Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment RequiredLIMITED Outside

12:45pm EDT

Local Food Truck Lunch Common Area Tent Milling Grain - For all types of millers / Table talk Common Area Tent

2:15pm EDT

Beyond RyKrisp: The Rye Baker Bakes Flatbreads (Continued) The Martha Stewart KitchenStanley Ginsberg Steam Bread | Jim Amaral - Borealis Bread Science LabJim Amaral Stories from the Flour Frontier: Lessons in Craft and in Communication Lecture HallAmy Halloran • Odessa Piper The Old is New Again: New breads to inspire and what to do with old breads and leftover starter to minimize waste. Kitchen 1Sharon Burns-Leader • Paula Oland • Stephanie Swane Beginner Techniques for the Home Baker |Presented by Stacy Cooper of Biscuits & Co.| Day 2 Continued | Pre-Enrollment Required Kitchen 2Stacy Cooper Chinese Dumplings with a Twist: Using local flour, sourdough and organic ingredients GazeboEddy Mysliwiec • Tara Wong Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment RequiredLIMITED Outside Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment RequiredLIMITED Outside

3:45pm EDT

Closing Remarks ChapelTristan Noyes