2018 Kneading Conference: Grid

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Common Area Tent	Kitchen 1	Maine Grains

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Welcome Dinner for Presenters and Special Guests 6:30pm - 8:30pm

Pastry Production Track | Day 1 | Pre-enrollment Required 9:00am - 6:00pm

LIMITED

Tour Somerset Gristmill, Downtown Skowhegan 4:30pm - 6:00pm

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Chapel	Classrom/Kitchen 1	Classroom and Outside	Classroom/Kitchen 1	Common Area Tent	Gazebo	Kitchen 1	Kitchen 2	Lecture Hall	Outside	Science Lab	TBA	The Martha Stewart Kitchen

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Welcome to the 12t...

Keynote Address | Sarah Owens 9:15am - 10:15am

The Anatomy of Bread: From the Land to the Loaf 1:30pm - 3:00pm

FULL

The Anatomy of Bread: From the L... 3:15pm - 3:45pm

FULL

Backyard Grain Growing | Richard Roberts 10:15am - 11:45am

The Rise of the Scythe | Jesse Cottingham 1:30pm - 3:00pm

The Anatomy of Bread: From the Land to the Loaf 10:15am - 11:45am

FULL

Registration & Breakfast 8:00am - 9:00am

Local Food Truck Lunch 12:00pm - 1:30pm

Radici Cucina Dinner 6:00pm - 7:00pm

Leavening | Dusty Dowse 1:30pm - 3:00pm

Leavening | Dusty Dowse 3:15pm - 4:45pm

Happy Hour @ The Gazebo (Cash Bar) 5:00pm - 6:00pm

Pastry Production Track | Day 2 | Pre-Enrollment Required 10:15am - 11:45am

LIMITED

Pastry Production Track | Day 2 (Continued) | Pre-Enrollment Required 1:30pm - 3:00pm

LIMITED

Pastry Production Track | Day 2 (Continued) | Pre-Enrollment Required 3:15pm - 4:45pm

LIMITED

Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Move... 1:30pm - 2:45pm

FILLING

Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie |... 3:15pm - 4:45pm

LIMITED

Bread Selling in the Digital Age | François Thibeault - BREAD Magazine 10:15am - 11:45am

Bread Photo Booth: How to Take the Food Pictures You Want and Tell a Story, Too 1:30pm - 3:00pm

Name That Grain | Panel Discussion | Moderated by Amy Halloran 3:15pm - 4:45pm

Building An Earth Oven | Stu Silverstein | Day 1 10:15am - 11:45am

Artisan Techniques for Wood-fired Baking: 3 Breads, 3 Wheats 10:15am - 11:45am

Build and Bake in a Portable Brick Oven | David S. Cargo | Pre-Enrollment Required 10:15am - 11:45am

FILLING

Beginner Techniques for the Home Baker: Get Started with Home Milling | Presented by Paul Lebeau... 10:15am - 11:45am

Wood-Fired Production Track | Day 1 | Pre-Enrollment Required 10:15am - 11:45am

LIMITED

Beginner Techniques for the Home Baker: Get Started with Home Milling | Presented by Paul Lebeau... 1:30pm - 3:00pm

Pilot Brewing with Allagash Using Maine Sourced Grains | Jason Perkins, Brewmaster -Allagash Bre... 1:30pm - 3:00pm

Artisan Techniques for Wood-fired Baking: 3 Breads, 3 Wheats (Continued) 1:30pm - 3:00pm

Building An Earth Oven | Stu Silverstein | Day 1 (Continued) 1:30pm - 3:00pm

Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required 1:30pm - 3:00pm

LIMITED

Wood-Fired Production Track | Day 1 (Continued) | Pre-Enrollment Required 3:15pm - 4:45pm

LIMITED

Pilot Brewing with Allagash Using Maine Sourced Grains | Jason Perkins, Brewmaster -Allagash Bre... 3:15pm - 4:45pm

Pilot Brewing with Allagash Using Maine Sourced Grains | Allagash Brewing Company (Continued) 3:15pm - 4:45pm

Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required 3:15pm - 4:45pm

LIMITED

Building An Earth Oven | Stu Silverstein | Day 1 (Continued) 3:15pm - 4:45pm

Traditional Iraqi Flatbreads | Ahmed Abbas - Ameera Bread 3:15pm - 4:45pm

Hand-rolled Pasta with Kerry Altiero 1:30pm - 2:45pm

Networking & Discu...

The Right Bread | Amy Halloran 10:15am - 11:45am

Baking With Heritage Grains: Connecting the Past & the Future |Ellen King 1:30pm - 3:00pm

Baking With Heritage Grains: Connecting the Past & the Future |Ellen King (continued) 3:15pm - 4:45pm

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Chapel	Classrom/Kitchen 1	Common Area Tent	Gazebo	Kennebec Valley Community College - Alfond Campus	Kitchen 1	Kitchen 2	Lecture Hall	Outside	Remote	Science Lab	TBA	The Martha Stewart Kitchen

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Ellen King | Opening Remarks 9:00am - 9:30am

Closing Remarks 3:45pm - 4:15pm

The Anatomy of Bread: From the Land to the Loaf 9:45am - 11:00am

FULL

Registration & Breakfast 8:00am - 9:00am

Local Food Truck Lunch 12:45pm - 2:15pm

Milling Grain - For all types of millers / Table talk 12:45pm - 2:15pm

Chinese dumplings with a twist: using local flour, sourdough and organic ingredi... 9:45am - 11:00am

Chinese dumplings with a twist: using local flour, sourdough and organic ingredients 11:15am - 12:45pm

Chinese Dumplings with a Twist: Using local flour, sourdough and organic ingredients 2:15pm - 3:45pm

Coming soon - An exciting workshop from Ben Tock 11:15am - 12:45pm

Seasonally Wild Yeast Waters and their Infinite Possibilities for Baking 9:45am - 11:15am

FULL

The Old is New Again: New breads to inspire and what to do with old breads and leftover starter... 2:15pm - 3:45pm

Beginner Techniques for the Home Baker | Presented by Stacy Cooper of Biscuits & Co. | Day 2 | P... 9:45am - 11:15am

LIMITED

Beginner Techniques for the Home Baker |Presented by Stacy Cooper of Biscuits & Co.| Day 2 | Pre... 11:15am - 12:45pm

LIMITED

Seasonally Wild Yeast Waters and their Infinite Possibilities for Baking 11:15am - 12:45pm

Beginner Techniques for the Home Baker |Presented by Stacy Cooper of Biscuits & Co.| Day 2 Conti... 2:15pm - 3:45pm

A Heritage Tool for the Grain Revolution | Presented by Paul Lebeau of Mock Mill... 9:45am - 11:00am

Salvation in the Soil 11:15am - 12:45pm

Stories from the Flour Frontier: Lessons in Craft and in Communication 2:15pm - 3:45pm

Baking In An Earth Oven | Stu Silverstein | Day 2 9:45am - 11:00am

Wood-Fired Production Track | Day 2 | Pre-Enrollment Required 9:45am - 11:00am

LIMITED

Baking In An Earth Oven | Stu Silverstein | Day 2 (Continued) 11:15am - 12:45pm

Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment Required 11:15am - 12:45pm

LIMITED

The Evolution of Wood-Fired Ovens 11:15am - 12:45pm

Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment Required 2:15pm - 3:45pm

LIMITED

Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment Required 2:15pm - 3:45pm

LIMITED

An Immersive Corn Experience (Full Day) 9:30am - 3:45pm

Steam Bread | Jim Amaral - Borealis Bread 11:15am - 12:45pm

Steam Bread | Jim Amaral - Borealis Bread 2:15pm - 3:45pm

Networking & Discu...

Artisan Doughnuts 9:45am - 11:00am

Beyond RyKrisp: The Rye Baker Bakes Flatbreads 11:15am - 12:45pm

Beyond RyKrisp: The Rye Baker Bakes Flatbreads (Continued) 2:15pm - 3:45pm