2018 Kneading Conference

This interactive and full circle workshop will begin with a visit to a local field of wheat to first gain an understanding of what wheat looks like and then to discuss how a grain comes alive and reproduces. Understanding the science behind gluten will help you manipulate your sourdough culture. Through out this workshop you will discover new flavors in your bread production, and a happy marriage between gluten free flour and wheat.  We will be preparing our recipes and refreshing our sourdough cultures, mill local grains, on site, with a small 8” meadow mill and discuss when and how to sift the flour. On our final day, we will bake the bread, witnessing first hand, land to loaf.

This workshop is geared towards any baker looking to move from yeast to sourdough production, or discover new techniques to incorporate gluten free flour with wheat.  We encourage anyone interested in understanding where our base commodity comes from, how is it transformed and how to manipulate it in the best and most gentle way possible to take part.

*Participants for this workshop will be contacted 2 weeks prior to the conference with instruction on how to start their own sourdough. Bread baked in this workshop will be made from the sourdough starters and sold at the Maine Artisan Bread Fair.