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Wednesday, July 25
 

9:00am EDT

Pastry Production Track | Day 1 | Pre-enrollment Required
Limited Capacity seats available
Participants will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair.

This workshop is part of our Limited Enrollment Workshops. Interested participants must complete an online application by May 1, 2017. Accepted applicants will be notified by May 15, 2017. Accepted participants for the Pastry Production Track will work with Michael Rhoads throughout the extent of the conference. 
Speakers
avatar for Sharon Burns-Leader

Sharon Burns-Leader

Bread Alone Bakery
Sharon Burns-Leader is the co-owner of Bread Alone Bakery. She is a baker of both bread and pastries as well as wood-fired oven baker, recipe writer and tester (of all Bread Alone books), expert problem solver and all around boss lady. When not baking she is backpacking or quilting... Read More →

Wednesday July 25, 2018 9:00am - 6:00pm EDT
Kitchen 1 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

4:30pm EDT

Tour Somerset Gristmill, Downtown Skowhegan
At the first Kneading Conference in 2007, it became clear to cofounders Amber Lambke and Michael Scholz that a resurgence of a local grain economy in Maine would require localized milling infrastructure. The Skowhegan area at one time produced robust amounts of grain, but the last mill had closed in 1955. In 1897 Somerset County produced 239,000 bushels of wheat. Wheat is 60 pounds to the bushel. This was enough to feed over 100,000 people. Seeing sturdy soundproof walls and multiple stories that would be perfect for a mill, the two purchased a 14,000 square foot historic jailhouse in downtown Skowhegan in 2009 for $65,000 and proceeded to raise $1.5 million to renovate the building and set up a mill. Equipped with Austrian millstones and other grain cleaning equipment, flour and oat milling, operations launched in September of 2012. Come see the facility and hear how the business continues to grow.
Speakers
avatar for Amber Lambke

Amber Lambke

Founder, CEO, Maine Grains
Amber Lambke is founder and CEO of Maine Grains, Inc., carried by specialty food stores and used by bakeries, breweries and chefs throughout the Northeast. She is also the founding director of the non-profit Maine Grain Alliance whose flagship event, the Kneading Conference, draws... Read More →

Wednesday July 25, 2018 4:30pm - 6:00pm EDT
Maine Grains Maine Grains- Somerset County Grist Mill
  Field Trip

6:30pm EDT

Welcome Dinner for Presenters and Special Guests
We will be welcoming in conference presenters and special guests with Maine food and drink. Attendees may purchase tickets to the Presenter's dinner as a registration add-on. Open to presenters, board members, volunteers, work study and ticket holders.
Wednesday July 25, 2018 6:30pm - 8:30pm EDT
Common Area Tent Kennebec Valley Community College - Alfond Campus
 
Thursday, July 26
 

8:00am EDT

Registration & Breakfast
Farm-to-Table breakfast features pastries from the Pastry Production Track, locally sourced yogurt, granola, and fruit.
Thursday July 26, 2018 8:00am - 9:00am EDT
Common Area Tent Kennebec Valley Community College - Alfond Campus

9:00am EDT

Welcome to the 12th Anniversary Kneading Conference
Join us as we kick off our 12th Annual Kneading Conference.
Speakers
avatar for Tristan Noyes

Tristan Noyes

Maine Grain Alliance
Tristan Noyes is the Executive Director for the Maine Grain Alliance. He is also the co-founder of GROMAINE, an organic farm in Aroostook County. GROMAINE specializes in the production of wide variety of vegetables, with a special concentration on lettuce. The farm sells produce to... Read More →

Thursday July 26, 2018 9:00am - 9:15am EDT
Chapel Kennebec Valley Community College - Alfond Campus
  Lecture

9:15am EDT

Keynote Address | Sarah Owens
TBD
Speakers
avatar for Sarah Owens

Sarah Owens

BK17 Bakery
Sarah Owens is a New York City based cookbook author, baker, professional horticulturist, and instructor. She was awarded a James Beard for her first book Sourdough and released her second in August 2017 titled Toast & Jam. Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of sustainable agricultural practices and stone milling to bring good grain back to the table. As a teacher of nourishing food traditions, she travels globally to encourage an... Read More →

Thursday July 26, 2018 9:15am - 10:15am EDT
Chapel Kennebec Valley Community College - Alfond Campus
  Lecture

10:15am EDT

Building An Earth Oven | Stu Silverstein | Day 1
Join Stu for an all day workshop on earth oven construction and build a working oven. This workshop will be offered Thursday and Friday. You’ll learn how to construct a very low-cost, round, fully insulated oven that’s ideal for bread baking at home in the back yard. No expertise is required, just the desire to watch dough transformed in front of your eyes in an oven you’ve actually made yourself. You’ll learn about fire brick, clay/sand ratios, mud, insulation, stucco, weather proofing and baking mysteries. If time permits and the mud behaves, we will conclude the workshop by baking flat breads in one of the ovens. The ovens built over the two days can be purchased by participants.
Speakers
avatar for Stu Silverstein

Stu Silverstein

Earth Oven Builder, Baker, & Artist, Earth Oven Builder, Baker, & Artist
Deciding against law school and a career with the FBI, Stu Silverstein finally got serious about his life, found a VW bus and took a driveabout across the country in search of “real” bread. Not finding any, he returned to Maine and started to bake his own. He also builds earth... Read More →

Thursday July 26, 2018 10:15am - 11:45am EDT
Outside Kennebec Valley Community College - Alfond Campus
  Building

10:15am EDT

Backyard Grain Growing | Richard Roberts
Join us to learn the practical skills to grow heritage wheat - from soil prep, seeding density and disease prevention to selective seed-saving, harvesting, threshing and processing in your backyard or small farm.  Traditional peasants have grown heritage grains for millennia.  It’s easier than you think!

Participants will receive a gift of rare heritage wheat seeds to grow.
Speakers
avatar for Richard Roberts

Richard Roberts

MGA Director of Rare and Heritage Seed Restoration
Richard Roberts is the Maine Grain Alliance Seed Restoration Project Leader.

Thursday July 26, 2018 10:15am - 11:45am EDT
Classroom and Outside Kennebec Valley Community College - Alfond Campus
  Demonstration, Agriculture

10:15am EDT

Beginner Techniques for the Home Baker: Get Started with Home Milling | Presented by Paul Lebeau of Mock Mills
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed.
Speakers
avatar for Paul Lebeau

Paul Lebeau

Mockmill
Paul works with Wolfgang Mock to promote the Mockmill Stone Milling Attachment for Stand Mixers. Their mission is to promote the benefits of home milling grains.Networking into the “Grain Revolution”, which Paul identified early as a movement for the company to join, Paul has... Read More →

Thursday July 26, 2018 10:15am - 11:45am EDT
Outside Kennebec Valley Community College - Alfond Campus
  Demonstration, Milling

10:15am EDT

The Right Bread | Amy Halloran
Baking at home is full of all kinds of shoulds. There's a lot of pressure to craft the perfect loaf, even though the perfect loaf is the one that fits into your life. This is a baking brainstorming session, covering history, methods and ingredients to help you sort out what you want to make for your daily bread. Emphasis will be placed on whole grains, and understanding how their flours function.
Speakers
avatar for Amy Halloran

Amy Halloran

Author & Cook, Author of The New Bread Basket
A writer and change agent, Amy works to add social values and economic viability to farms, cities, families, the emergency feeding system, and communities. Her love for pancakes led her to write a book about flour, THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant B... Read More →

Thursday July 26, 2018 10:15am - 11:45am EDT
The Martha Stewart Kitchen Kennebec Valley Community College - Alfond Campus
  Demonstration, Baking

10:15am EDT

Bread Selling in the Digital Age | François Thibeault - BREAD Magazine
François, the co-editor of BREAD Magazine is leveraging the power of the web to get his bread-making message across. Through media channels such as a website, digital magazine, newsletter and with social media he is proving that setting up a simple web presence can have a positive impact on a bakery business.
As a micro baker, selling bread to local families, François created a successful e-commerce website that enables the community members to pre order their breads online and picking up fresh, local bread once a week, made by François.
During this discussion François will discuss how to use these tactics and how they can help bakers take advantage of the digital opportunities for their bakery.
As a writer and copywriter, François practices the art of telling compelling stories and applying the skills of writing web copy that engages readers in performing an action. This discussion is imperative for bakers that are interested in learning how to research and write their website homepage and effectively utilize various social media channels.
Speakers
avatar for François Thibeault

François Thibeault

Bread Magazine
François Thibeault is co-editor of BREAD Magazine. He apprenticed in a bakery in Savoie and with a farmer-baker in Normandy (France). He loves to connect with people through baking, building clay ovens, writing, photography, and research.

Thursday July 26, 2018 10:15am - 11:45am EDT
Lecture Hall Kennebec Valley Community College - Alfond Campus
  Lecture, Marketing

10:15am EDT

Artisan Techniques for Wood-fired Baking: 3 Breads, 3 Wheats
Join Blair Marvin of Elmore Mountain Bread for some wood-fired baking fun! In this 3 hour class Blair will discuss key concepts and artisan techniques to give you greater control of the baking process and improve the quality and consistency of your hearth breads. Together you will bake 3 breads, all the same formula, but with different varieties of wheat. Attendees will experience hands-on shaping and baking tips for a wood fired oven and discuss the merits of the different flours used before examining a side-by-side comparison of the breads at the end.
Speakers
avatar for Blair Marvin

Blair Marvin

Elmore Mountain Bread
Blair Marvin is the co-owner of  Elmore Mountain Bread, a wood-fired bakery and stone ground flour mill located in Elmore, Vermont.  Blair's breads are made entirely with organic and regionally sourced wheat and specialty grains, all of which are ground into flour on their stone... Read More →

Thursday July 26, 2018 10:15am - 11:45am EDT
Outside Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

10:15am EDT

Build and Bake in a Portable Brick Oven | David S. Cargo | Pre-Enrollment Required
Limited Capacity filling up
Learn how to build a portable stacked-brick oven from award-winning baker, David S. Cargo. Once the oven is constructed, it will be fired up while students learn how to make dough for flatbreads, pizza, and bread. You will leave with knowledge of building stacked brick ovens, plans for three different sizes of ovens, and practice in baking in these ovens.

This class will be limited to 15 participants.

**The fire-bricks used in this workshop will be sold at cost at the end of the conference. For more information, please contact erin@mainegrainalliance.com.** 
Speakers
avatar for David S. Cargo

David S. Cargo

Mason
David S. Cargo is one of the founding members of the Saint Paul Bread Club, a former baker at Trotter’s Café and Bakery, a former baker at the St. Agnes Baking Company, and a featured baker in Kim Odes cookbook, Baking with the Saint Paul Bread Club: Recipes, Tips, and Stories... Read More →

Thursday July 26, 2018 10:15am - 11:45am EDT
Outside Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

10:15am EDT

Pastry Production Track | Day 2 | Pre-Enrollment Required
Limited Capacity seats available
Participants will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair.

This workshop is part of our Limited Enrollment Workshops. Interested participants must complete an online application by May 1, 2017. Accepted applicants will be notified by May 15, 2017. Accepted participants for the Pastry Production Track will work with Michael Rhoads throughout the extent of the conference. 
Speakers
avatar for Sharon Burns-Leader

Sharon Burns-Leader

Bread Alone Bakery
Sharon Burns-Leader is the co-owner of Bread Alone Bakery. She is a baker of both bread and pastries as well as wood-fired oven baker, recipe writer and tester (of all Bread Alone books), expert problem solver and all around boss lady. When not baking she is backpacking or quilting... Read More →

Thursday July 26, 2018 10:15am - 11:45am EDT
Kitchen 1 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

10:15am EDT

The Anatomy of Bread: From the Land to the Loaf
Limited Capacity full
Feedback Survey
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.



 
Speakers
avatar for Daniel Des Rosiers

Daniel Des Rosiers

Boulangerie Des Rosiers
The only baker in Canada who contributed to the Modernist Bread project. In fact, his approach is to always look for a better way. Much of his technique is to deconstruct grain, in order to rebuild a better bread. In order to do so, understanding the science and microbiology behind... Read More →

Thursday July 26, 2018 10:15am - 11:45am EDT
Classroom/Kitchen 1 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

10:15am EDT

Wood-Fired Production Track | Day 1 | Pre-Enrollment Required
Limited Capacity seats available
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.
Thursday July 26, 2018 10:15am - 11:45am EDT
Outside Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

11:45am EDT

Networking & Discussion
Based on the idea that bakers of all skill levels learn best from their peers, we encourage you to take time to connect with other KC participants. We've set aside 45 minutes per day for you to capitalize on the accumulated knowledge of all the bakers, farmers, and millers in attendance.
Thursday July 26, 2018 11:45am - 12:00pm EDT
TBA

12:00pm EDT

Local Food Truck Lunch
Enjoy the fare of two local food trucks, TBD, both highlighting the best of what’s in season in Maine. You will receive a ticket for one on Thursday and the other on Friday. This helps our vendors plan and let’s you explore your options. Enjoy!
Thursday July 26, 2018 12:00pm - 1:30pm EDT
Common Area Tent Kennebec Valley Community College - Alfond Campus

1:30pm EDT

Hand-rolled Pasta with Kerry Altiero
Chef Kerry Altiero, Founder, Chef and owner of the pioneering Cafe Miranda in Rockland  will illustrate how to make fresh hand rolled classic pasta. Simple ingredients, Semolina, eggs and salt, just like my Italian American Nonna (Grandmother) did all those years ago.
We will mix, roll and cut classic fettucini. Oh yeah, we will eat some as well!  To show the simple goodness we will dress our pasta (although Nonna Connie called it all macaroni) with some fine Fiore oilve oil and coarse salt.
 As an added talisman, Nonna Connie’s pasta roller will be on the table with me and for you to view.  This demonstration will debunk the myth of  the difficulty of making fresh pasta for you, your family and friends.
 Mangiamo! 
Speakers
avatar for Kerry Altiero

Kerry Altiero

Cafe Miranda
In 1993, Chef/Owner Kerry Altiero decided to open a pioneering restaurant that is fueled by his passion for great food, multicultural cuisines, his Italian heritage and Rockland, Maine. He and his family renovated the historic Owl Benevolent and Fraternal Club (an interesting story... Read More →

Thursday July 26, 2018 1:30pm - 2:45pm EDT
Science Lab Kennebec Valley Community College - Alfond Campus
  Demonstration, Pasta

1:30pm EDT

Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie | Day 1 (Continued) | Pre-Enrollment Required
Limited Capacity filling up
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.
Speakers
avatar for Kerry Hanney

Kerry Hanney

Owner, Baker, Night Moves Bread & Pie
After several years of professional pastry experience, baker and sculptor Kerry Hanney completed the Art of International Bread Baking course at ICC and fell in love with the alchemy of bread. Her business Night Moves Bread + Pie in Portland, Maine, focuses on naturally leavened bread... Read More →

Thursday July 26, 2018 1:30pm - 2:45pm EDT
Kitchen 2 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

1:30pm EDT

Building An Earth Oven | Stu Silverstein | Day 1 (Continued)
Join Stu for an all day workshop on earth oven construction and build a working oven. This workshop will be offered Thursday and Friday. You’ll learn how to construct a very low-cost, round, fully insulated oven that’s ideal for bread baking at home in the back yard. No expertise is required, just the desire to watch dough transformed in front of your eyes in an oven you’ve actually made yourself. You’ll learn about fire brick, clay/sand ratios, mud, insulation, stucco, weather proofing and baking mysteries. If time permits and the mud behaves, we will conclude the workshop by baking flat breads in one of the ovens. The ovens built over the two days can be purchased by participants.
Speakers
avatar for Stu Silverstein

Stu Silverstein

Earth Oven Builder, Baker, & Artist, Earth Oven Builder, Baker, & Artist
Deciding against law school and a career with the FBI, Stu Silverstein finally got serious about his life, found a VW bus and took a driveabout across the country in search of “real” bread. Not finding any, he returned to Maine and started to bake his own. He also builds earth... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Building

1:30pm EDT

Artisan Techniques for Wood-fired Baking: 3 Breads, 3 Wheats (Continued)
Join Blair Marvin of Elmore Mountain Bread for some wood-fired baking fun! In this 3 hour class Blair will discuss key concepts and artisan techniques to give you greater control of the baking process and improve the quality and consistency of your hearth breads. Together you will bake 3 breads, all the same formula, but with different varieties of wheat. Attendees will experience hands-on shaping and baking tips for a wood fired oven and discuss the merits of the different flours used before examining a side-by-side comparison of the breads at the end.
Speakers
avatar for Blair Marvin

Blair Marvin

Elmore Mountain Bread
Blair Marvin is the co-owner of  Elmore Mountain Bread, a wood-fired bakery and stone ground flour mill located in Elmore, Vermont.  Blair's breads are made entirely with organic and regionally sourced wheat and specialty grains, all of which are ground into flour on their stone... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Demonstration, Baking

1:30pm EDT

Baking With Heritage Grains: Connecting the Past & the Future |Ellen King
Three years ago, Ellen King of Hewn Bakery teamed up with Andy Hazzard of Hazzard Free Farm, a Midwestern family farm that has been in operation since 1847, to grow a heritage wheat as a way of connecting the past with the future. Andy and Ellen began their quest to find a wheat variety that had been grown in the Midwest by researching old farming journals. They compiled a list of several possible varieties, only to realize how difficult it was to source heritage varieties. The marquis was the last variety in a list and Andy was able to find 1 kilo of seeds that would be planted to rebuild the seed stock. After three harvests, a great deal of work and a whole lot of love, the wheat is ready to be used to make bread. Working with The Mill at Janie's Organic Farm the marquis was stone milled and is a high extraction wheat. Marquis is a hybrid that was created in the early 1900's by George Saunders. It was a hybrid between Red Fife and Hard Red Calcutta. This workshop will teach students how to make bread with Marquis wheat and 1-2 other heritage varieties used at Hewn Bakery. We will use a sourdough starter and be able to taste test Marquis, Turkey Red, Red Fife to name just a few of the varieties. This workshop will be hands on where students can work with different doughs, shape some loaves and bake some bread.
Speakers
avatar for Ellen King

Ellen King

Hewn Bread
Ellen King, Owner/Head Baker of Hewn, is a Chicago native and classically trained chef who has cooked in various kitchens in Seattle, including under Thierry Rautureau (James Beard Award winner for Best Chef in the Pacific Northwest). She worked as the artisan cheese buyer/monger... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
The Martha Stewart Kitchen Kennebec Valley Community College - Alfond Campus
  Demonstration, Baking

1:30pm EDT

Beginner Techniques for the Home Baker: Get Started with Home Milling | Presented by Paul Lebeau of Mock Mills
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed.
Speakers
avatar for Paul Lebeau

Paul Lebeau

Mockmill
Paul works with Wolfgang Mock to promote the Mockmill Stone Milling Attachment for Stand Mixers. Their mission is to promote the benefits of home milling grains.Networking into the “Grain Revolution”, which Paul identified early as a movement for the company to join, Paul has... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Demonstration, Milling

1:30pm EDT

Bread Photo Booth: How to Take the Food Pictures You Want and Tell a Story, Too
Go beyond the crumb shot and learn the techniques for making good bread & food photos, from composition, to lighting, and everywhere in between. Learn how to make your camera show what you see, and create the images you want. This class will rethink perfection, and use personal aesthetics to consider how images can entice, intrigue and engage. We'll explore how tell a story in a sea of perfectly styled photos.
Speakers
avatar for Ellie Markovitch

Ellie Markovitch

Story Cooking
Ellie Markovitch is a multimedia artist, educator, and self taught cook who uses food as a starting point for conversations and community building. She worked in France and America as a photojournalist for a decade, and shifted her gaze to include food as she pursued an MFA in Electronic... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Lecture Hall Kennebec Valley Community College - Alfond Campus
  Demonstration, Marketing

1:30pm EDT

Leavening | Dusty Dowse
We will cover all aspects of the leavening of bread starting at the level of bakery science, looking at the microbiology, physics and chemistry of the process to get a full understanding of what we are doing in the bakery.  Along with this, there will be practical coverage of fermentation and pre-fermentation techniques used to maximize dough quality and bread flavor.  The various types of baker’s yeast will be discussed and compared with the use of sourdough cultures.  Creating and maintaining sourdough cultures will be covered in detail.  Participants will be given a series of test recipes whereby the resulting breads can be compared.
Speakers
avatar for Dusty Dowse

Dusty Dowse

Owner/Operator, Lammastide Bakery
Harold “Dusty” Dowse has been baking for a half century and is the Baking Education Coordinator for the Maine Grain Alliance, Director of the Maine Artisan Bread Fair, and Resident Baker. He has developed a year-round workshop program to help participants develop artisan baking... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Gazebo Kennebec Valley Community College - Alfond Campus
  Demonstration, Baking

1:30pm EDT

Pilot Brewing with Allagash Using Maine Sourced Grains | Jason Perkins, Brewmaster -Allagash Brewing Company
Join the brewmasters from Allagash Brewing Company for a crash course in home brewing. Equipped with their pilot brewing system, Allagash will walk you through the brewing process from raw materials to the finished beer. Expect hands-on instruction while you learn about incorporating local grain into your home brews. At the end of the workshop participants will sample a replica of the beer that was brewed during the session. Cheers!
Speakers
avatar for Allagash Brewing Company

Allagash Brewing Company

Allagash Brewing Company is dedicated to crafting the best Belgian-inspired beers in the world. Located in Portland, Maine, Allagash has made a commitment to using Maine grown and processed grains.
avatar for Jason Perkins

Jason Perkins

Brewmaster, Allagash Brewing Co
Jason Perkins is the Brewmaster of Allagash Brewing in Portland Maine He was one of the first employees in the company and he has been there for the past 17 years. Prior to that, Jason enjoyed opportunities to work at The Kettle House in Missoula Montanta and Gritty McDuff's in Freeport... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Demonstration, Brewing

1:30pm EDT

The Rise of the Scythe | Jesse Cottingham
For many generations all over the world, the scythe has been used in our gardens, yards, grain plots, hay fields and orchards. By turning to this human powered tool instead of gas powered machines, we prevent pollution to our planet and engage in a physical activity which helps us stay healthy and connected to the land under our feet.
In this introduction to scything, we will look at mowing and harvesting techniques, sharpening and maintenance. We will also look at the the european style sickle, little sister to the scythe and harvesting tool of choice for many small grain growers. There will be time for questions and hands on with the tools.
Speakers
avatar for Jesse Cottingham

Jesse Cottingham

Scytheman
Jesse Cottingham lives in a tiny solar-powered cabin packed with simple tools and cutting edge technology. In the winter he can be found on the slopes working as a snowboard patroller. Spring and Fall he travels the country as a professional photographer. In the summer he grows food... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Classroom and Outside Kennebec Valley Community College - Alfond Campus
  Demonstration, Agriculture

1:30pm EDT

Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required
Limited Capacity seats available
Learn how to build a portable stacked-brick oven from award-winning baker, David S. Cargo. Once the oven is constructed, it will be fired up while students learn how to make dough for flatbreads, pizza, and bread. You will leave with knowledge of building stacked brick ovens, plans for three different sizes of ovens, and practice in baking in these ovens.

This class will be limited to 15 participants

**The fire-bricks used in this workshop will be sold at cost at the end of the conference. For more information, please contact erin@mainegrainalliance.com.** 
Speakers
avatar for David S. Cargo

David S. Cargo

Mason
David S. Cargo is one of the founding members of the Saint Paul Bread Club, a former baker at Trotter’s Café and Bakery, a former baker at the St. Agnes Baking Company, and a featured baker in Kim Odes cookbook, Baking with the Saint Paul Bread Club: Recipes, Tips, and Stories... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Building

1:30pm EDT

Pastry Production Track | Day 2 (Continued) | Pre-Enrollment Required
Limited Capacity seats available
Participants will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair.

This workshop is part of our Limited Enrollment Workshops. Interested participants must complete an online application by May 1, 2017. Accepted applicants will be notified by May 15, 2017. Accepted participants for the Pastry Production Track will work with Michael Rhoads throughout the extent of the conference. 
Speakers
avatar for Sharon Burns-Leader

Sharon Burns-Leader

Bread Alone Bakery
Sharon Burns-Leader is the co-owner of Bread Alone Bakery. She is a baker of both bread and pastries as well as wood-fired oven baker, recipe writer and tester (of all Bread Alone books), expert problem solver and all around boss lady. When not baking she is backpacking or quilting... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Kitchen 1 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

1:30pm EDT

The Anatomy of Bread: From the Land to the Loaf
Limited Capacity full
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.

Speakers
avatar for Daniel Des Rosiers

Daniel Des Rosiers

Boulangerie Des Rosiers
The only baker in Canada who contributed to the Modernist Bread project. In fact, his approach is to always look for a better way. Much of his technique is to deconstruct grain, in order to rebuild a better bread. In order to do so, understanding the science and microbiology behind... Read More →

Thursday July 26, 2018 1:30pm - 3:00pm EDT
Classrom/Kitchen 1 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

3:00pm EDT

Networking & Discussion
Based on the idea that bakers of all skill levels learn best from their peers, we encourage you to take time to connect with other KC participants. We've set aside 45 minutes per day for you to capitalize on the accumulated knowledge of all the bakers, farmers, and millers in attendance.
Thursday July 26, 2018 3:00pm - 3:15pm EDT
TBA

3:15pm EDT

The Anatomy of Bread: From the Land to the Loaf
Limited Capacity full
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.

Speakers
avatar for Daniel Des Rosiers

Daniel Des Rosiers

Boulangerie Des Rosiers
The only baker in Canada who contributed to the Modernist Bread project. In fact, his approach is to always look for a better way. Much of his technique is to deconstruct grain, in order to rebuild a better bread. In order to do so, understanding the science and microbiology behind... Read More →

Thursday July 26, 2018 3:15pm - 3:45pm EDT
Classrom/Kitchen 1 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

3:15pm EDT

Building An Earth Oven | Stu Silverstein | Day 1 (Continued)
Join Stu for an all day workshop on earth oven construction and build a working oven. This workshop will be offered Thursday and Friday. You’ll learn how to construct a very low-cost, round, fully insulated oven that’s ideal for bread baking at home in the back yard. No expertise is required, just the desire to watch dough transformed in front of your eyes in an oven you’ve actually made yourself. You’ll learn about fire brick, clay/sand ratios, mud, insulation, stucco, weather proofing and baking mysteries. If time permits and the mud behaves, we will conclude the workshop by baking flat breads in one of the ovens. The ovens built over the two days can be purchased by participants.
Speakers
avatar for Stu Silverstein

Stu Silverstein

Earth Oven Builder, Baker, & Artist, Earth Oven Builder, Baker, & Artist
Deciding against law school and a career with the FBI, Stu Silverstein finally got serious about his life, found a VW bus and took a driveabout across the country in search of “real” bread. Not finding any, he returned to Maine and started to bake his own. He also builds earth... Read More →

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Building

3:15pm EDT

Baking With Heritage Grains: Connecting the Past & the Future |Ellen King (continued)
Three years ago, Ellen King of Hewn Bakery teamed up with Andy Hazzard of Hazzard Free Farm, a Midwestern family farm that has been in operation since 1847, to grow a heritage wheat as a way of connecting the past with the future. Andy and Ellen began their quest to find a wheat variety that had been grown in the Midwest by researching old farming journals. They compiled a list of several possible varieties, only to realize how difficult it was to source heritage varieties. The marquis was the last variety in a list and Andy was able to find 1 kilo of seeds that would be planted to rebuild the seed stock. After three harvests, a great deal of work and a whole lot of love, the wheat is ready to be used to make bread. Working with The Mill at Janie's Organic Farm the marquis was stone milled and is a high extraction wheat. Marquis is a hybrid that was created in the early 1900's by George Saunders. It was a hybrid between Red Fife and Hard Red Calcutta. This workshop will teach students how to make bread with Marquis wheat and 1-2 other heritage varieties used at Hewn Bakery. We will use a sourdough starter and be able to taste test Marquis, Turkey Red, Red Fife to name just a few of the varieties. This workshop will be hands on where students can work with different doughs, shape some loaves and bake some bread.
Speakers
avatar for Ellen King

Ellen King

Hewn Bread
Ellen King, Owner/Head Baker of Hewn, is a Chicago native and classically trained chef who has cooked in various kitchens in Seattle, including under Thierry Rautureau (James Beard Award winner for Best Chef in the Pacific Northwest). She worked as the artisan cheese buyer/monger... Read More →

Thursday July 26, 2018 3:15pm - 4:45pm EDT
The Martha Stewart Kitchen Kennebec Valley Community College - Alfond Campus
  Demonstration, Baking

3:15pm EDT

Leavening | Dusty Dowse
We will cover all aspects of the leavening of bread starting at the level of bakery science, looking at the microbiology, physics and chemistry of the process to get a full understanding of what we are doing in the bakery.  Along with this, there will be practical coverage of fermentation and pre-fermentation techniques used to maximize dough quality and bread flavor.  The various types of baker’s yeast will be discussed and compared with the use of sourdough cultures.  Creating and maintaining sourdough cultures will be covered in detail.  Participants will be given a series of test recipes whereby the resulting breads can be compared.
Speakers
avatar for Dusty Dowse

Dusty Dowse

Owner/Operator, Lammastide Bakery
Harold “Dusty” Dowse has been baking for a half century and is the Baking Education Coordinator for the Maine Grain Alliance, Director of the Maine Artisan Bread Fair, and Resident Baker. He has developed a year-round workshop program to help participants develop artisan baking... Read More →

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Gazebo Kennebec Valley Community College - Alfond Campus
  Demonstration, Baking

3:15pm EDT

Pilot Brewing with Allagash Using Maine Sourced Grains | Allagash Brewing Company (Continued)
Join the brewmasters from Allagash Brewing Company for a crash course in home brewing. Equipped with their pilot brewing system, Allagash will walk you through the brewing process from raw materials to the finished beer. Expect hands-on instruction while you learn about incorporating local grain into your home brews. At the end of the workshop participants will sample a replica of the beer that was brewed during the session. Cheers!
Speakers
avatar for Allagash Brewing Company

Allagash Brewing Company

Allagash Brewing Company is dedicated to crafting the best Belgian-inspired beers in the world. Located in Portland, Maine, Allagash has made a commitment to using Maine grown and processed grains.

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Demonstration, Brewing

3:15pm EDT

Pilot Brewing with Allagash Using Maine Sourced Grains | Jason Perkins, Brewmaster -Allagash Brewing Company
Join the brewmasters from Allagash Brewing Company for a crash course in home brewing. Equipped with their pilot brewing system, Allagash will walk you through the brewing process from raw materials to the finished beer. Expect hands-on instruction while you learn about incorporating local grain into your home brews. At the end of the workshop participants will sample a replica of the beer that was brewed during the session. Cheers!
Speakers
avatar for Jason Perkins

Jason Perkins

Brewmaster, Allagash Brewing Co
Jason Perkins is the Brewmaster of Allagash Brewing in Portland Maine He was one of the first employees in the company and he has been there for the past 17 years. Prior to that, Jason enjoyed opportunities to work at The Kettle House in Missoula Montanta and Gritty McDuff's in Freeport... Read More →

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Demonstration, Brewing

3:15pm EDT

Traditional Iraqi Flatbreads | Ahmed Abbas - Ameera Bread
Learn how to create traditional Iraqi flatbreads in a tandoor oven alongside alongside executive chef of Ameera Bread, Ahmed Abbas.
Speakers
AA

Ahmed Abbas

Ameera Bread

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Demonstration, Baking

3:15pm EDT

Name That Grain | Panel Discussion | Moderated by Amy Halloran
Craft beer and bread are distinct products that resemble their supermarket cousins altogether too much. How can craft bakeries and breweries create communication pathways to help point direction back to the ground, and the grains that lend so much to their production?

Join Amy Halloran, Amber Lambke, President and Founder of Maine Grains, Joel Alex, Founder of Blue Ox Malt House and Ben Rooney from the Maine Rice Project to discuss education efforts and marketing styles to help generate ideas in the audience for further whole-grain, local grain, stone ground, craft malted, regional grain economy identification, celebration and saluting.
Speakers
JA

Joel Alex

Founder/Owner, Blue Ox Malthouse
SF

Sara Flewelling

Aurora Mills & Farm
avatar for Amy Halloran

Amy Halloran

Author & Cook, Author of The New Bread Basket
A writer and change agent, Amy works to add social values and economic viability to farms, cities, families, the emergency feeding system, and communities. Her love for pancakes led her to write a book about flour, THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant B... Read More →
avatar for Amber Lambke

Amber Lambke

Founder, CEO, Maine Grains
Amber Lambke is founder and CEO of Maine Grains, Inc., carried by specialty food stores and used by bakeries, breweries and chefs throughout the Northeast. She is also the founding director of the non-profit Maine Grain Alliance whose flagship event, the Kneading Conference, draws... Read More →
BR

Ben Rooney

Founder, Maine Rice Project & Wild Folk Farm

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Lecture Hall Kennebec Valley Community College - Alfond Campus
  Panel

3:15pm EDT

Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie | Day 1 (Continued) | Pre-Enrollment Required
Limited Capacity seats available
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.
Speakers
avatar for Kerry Hanney

Kerry Hanney

Owner, Baker, Night Moves Bread & Pie
After several years of professional pastry experience, baker and sculptor Kerry Hanney completed the Art of International Bread Baking course at ICC and fell in love with the alchemy of bread. Her business Night Moves Bread + Pie in Portland, Maine, focuses on naturally leavened bread... Read More →

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Kitchen 2 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

3:15pm EDT

Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required
Limited Capacity seats available
Learn how to build a portable stacked-brick oven from award-winning baker, David S. Cargo. Once the oven is constructed, it will be fired up while students learn how to make dough for flatbreads, pizza, and bread. You will leave with knowledge of building stacked brick ovens, plans for three different sizes of ovens, and practice in baking in these ovens.

This class will be limited to 15 participants

**The fire-bricks used in this workshop will be sold at cost at the end of the conference. For more information, please contact erin@mainegrainalliance.com.**
Speakers
avatar for David S. Cargo

David S. Cargo

Mason
David S. Cargo is one of the founding members of the Saint Paul Bread Club, a former baker at Trotter’s Café and Bakery, a former baker at the St. Agnes Baking Company, and a featured baker in Kim Odes cookbook, Baking with the Saint Paul Bread Club: Recipes, Tips, and Stories... Read More →

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Building

3:15pm EDT

Pastry Production Track | Day 2 (Continued) | Pre-Enrollment Required
Limited Capacity seats available
Participants will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair.

This workshop is part of our Limited Enrollment Workshops. Interested participants must complete an online application by May 1, 2017. Accepted applicants will be notified by May 15, 2017. Accepted participants for the Pastry Production Track will work with Michael Rhoads throughout the extent of the conference. 
Speakers
avatar for Sharon Burns-Leader

Sharon Burns-Leader

Bread Alone Bakery
Sharon Burns-Leader is the co-owner of Bread Alone Bakery. She is a baker of both bread and pastries as well as wood-fired oven baker, recipe writer and tester (of all Bread Alone books), expert problem solver and all around boss lady. When not baking she is backpacking or quilting... Read More →

Thursday July 26, 2018 3:15pm - 4:45pm EDT
Kitchen 1 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

3:15pm EDT

Wood-Fired Production Track | Day 1 (Continued) | Pre-Enrollment Required
Limited Capacity seats available
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.
Thursday July 26, 2018 3:15pm - 4:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

4:45pm EDT

Networking & Discussion
Based on the idea that bakers of all skill levels learn best from their peers, we encourage you to take time to connect with other KC participants. We've set aside 45 minutes per day for you to capitalize on the accumulated knowledge of all the bakers, farmers, and millers in attendance.
Thursday July 26, 2018 4:45pm - 5:00pm EDT
TBA

5:00pm EDT

Happy Hour @ The Gazebo (Cash Bar)
Kick back and relax among old friends and new! Happy hour at the Gazebo will feature local beer and a spread of locally made delights.
Thursday July 26, 2018 5:00pm - 6:00pm EDT
Gazebo Kennebec Valley Community College - Alfond Campus

6:00pm EDT

Radici Cucina Dinner
Our chef, Rosa Jane Rosario, is a master of the culinary arts and is well known and respected for her food preparation skills as well as her beauty of presentation. She was raised on an organic herb farm in Central Maine, where she studied by candlelight and learned to cook on a wood stove. Her love of preparing fresh wholesome meals with local ingredients began when she was a young girl, the eldest of four, who loved nothing more than to go out to the garden, gather a basket full of fruits and vegetables, bring it back to the kitchen and proceed to create a tasty meal. Proud of her Italian heritage, Rosa has traveled extensively throughout Italy and regularly spends time in her ancestral village in the Apennine Mountains of Southern Italy. Italian culture–especially its approach to the culinary arts–has greatly influenced both Rosa’s relationship to food and the way she views her role as a community chef. A highly skilled and creative cook who has mastered a diversity of food preparation styles, Rosa knows that the most important ingredient in any meal is love.
Thursday July 26, 2018 6:00pm - 7:00pm EDT
Common Area Tent Kennebec Valley Community College - Alfond Campus
 
Friday, July 27
 

8:00am EDT

Registration & Breakfast
Farm-to-Table breakfast features pastries from the Pastry Production Track, locally sourced yogurt, granola, and fruit.
Friday July 27, 2018 8:00am - 9:00am EDT
Common Area Tent Kennebec Valley Community College - Alfond Campus

9:00am EDT

Ellen King | Opening Remarks
Speakers
avatar for Ellen King

Ellen King

Hewn Bread
Ellen King, Owner/Head Baker of Hewn, is a Chicago native and classically trained chef who has cooked in various kitchens in Seattle, including under Thierry Rautureau (James Beard Award winner for Best Chef in the Pacific Northwest). She worked as the artisan cheese buyer/monger... Read More →

Friday July 27, 2018 9:00am - 9:30am EDT
Chapel Kennebec Valley Community College - Alfond Campus
  Lecture

9:30am EDT

Networking & Discussion
Based on the idea that bakers of all skill levels learn best from their peers, we encourage you to take time to connect with other KC participants. We've set aside 45 minutes per day for you to capitalize on the accumulated knowledge of all the bakers, farmers, and millers in attendance.
Friday July 27, 2018 9:30am - 9:45am EDT
TBA

9:30am EDT

An Immersive Corn Experience (Full Day)
Scientists believe that corn began a few thousand years ago in what is now Mexico from a wild grass called Teosinte. Brilliant Native horticulturalists over centuries coaxed this plant into hundreds of varieties of corn. Corn is the original American grain and as it spread slowly across the continent became a staple part of the diets of people from Central America to the Gaspe Peninsula. Many first nation people put corn in the center of their creation stories on what many of them still call Turtle Island. A mythical figure called Kokopelli and preserved in stories and petroglyphs all over the Southwest carried seeds (corn) and a flute and Ital energy able to coax rain from the sky and corn from the ground and fertility in young women. First nation peoples across the island also celebrated the gift of the great Mother who gifted humans through her own sacrifice with the gift of Corn for food and tobacco for Spirit and connection to all that is. Corn as it evolved and traveled across Turtle Island was adapted to each region. In the Northeast these incredible skilled pre European farmers developed a shorter season delicious and hard shelled corn which had eight rows and which early settlers called Flint Corn. The Pilgrims at Plimoth were not skilled farmers but they found abandoned caches of Flint Corn when they landed but had insufficient corn as they approached their second winter. The first Native American that the Pilgrims met was a man from Maine who walked into their village and raised his hand in greeting and said “Hello English”. He also introduced the Pilgrims to his friend Squanto and then brought them some cooked corn cakes. Seeing their plight he told the settlers in English, “Meet me on Monhegan in September and I will have corn for you”. As promised, when a delegation of the ill prepared Pilgrims landed on Monhegan, Samoset met them and he promised barrels of corn and saved the Plimoth experiement. The corn came from Maine and was likely sourced from the fertile flood plains of the Kennevec or Sandy or Androscoggin Rivers. Corn was grown in large quantiities along these intervals as we call them now and were likely fertilized each spring with fish captured during the massive spawning runs which occurred just before the soil was warm enough to plant corn. Along the corn first nation farmers also developed a sophiscated synergistc system of planting beans around corn once the corn had emerged and could be come a trellis for the beans. The beans generation after generation added nitrogen to the soil which the corn fed heavily on. The squash planted in or near the mounds of corn and beans provided a third important food source that could be dried and preserved well into the winter but also a canopy of shade to discourage weeds and little barbs on its leaves to discourage predators such as deer and raccoons.

We will spend the first part of the day tracing the origins and movement of flint corn to Maine with stories and legends and personal accounts of encounters with Kokopelli energy. We will then learn about how corn is shucked and shelled and milled with stones and Maine made antique corn shellers with a small grist mill. We will make corn meal and cook Jonny Cakes and clam cakes in Albie's handmade high efficiency portable antiqued ballasted and insulated cast iron bath tub oven and will organize visit to one of our nearby Three Sisters plots for a hands-on tour. Suggested reading is the book Buffalo Bird Woman's Garden.


*Transportation is needed for this excursion, though we may be able to car pool. Also, those opting for this excursion may miss the short closing of the Kneading Conference.
Speakers
avatar for Albie Barden

Albie Barden

Maine Wood Heat
Albie Barden is President and Co-founder of the Maine Wood Heat Company, Inc. He is also a Co-founder of Maine's well known Common Ground Fair, the Kneading Conference and of the Masonry Heater Association. Albie has been teaching and building masonry heaters and ovens now for nearly... Read More →

Friday July 27, 2018 9:30am - 3:45pm EDT
Remote Kennebec Valley Community College - Alfond Campus
  Field Trip, Agriculture

9:45am EDT

Baking In An Earth Oven | Stu Silverstein | Day 2
Join Stu to learn how to bake in the wood-fired earth oven that was built throughout his Thursday workshop, Building An Earthen Oven. Participants will learn to make flatbreads and pizza from start to finish.
Speakers
avatar for Stu Silverstein

Stu Silverstein

Earth Oven Builder, Baker, & Artist, Earth Oven Builder, Baker, & Artist
Deciding against law school and a career with the FBI, Stu Silverstein finally got serious about his life, found a VW bus and took a driveabout across the country in search of “real” bread. Not finding any, he returned to Maine and started to bake his own. He also builds earth... Read More →

Friday July 27, 2018 9:45am - 11:00am EDT
Outside Kennebec Valley Community College - Alfond Campus
  Building

9:45am EDT

Artisan Doughnuts
Doughnuts are the perfect marriage between bread and pastries. Learn how to make a simple yeasted ring and turn it into a decadent delight using farm fresh ingredients, local & seasonal fruits and whole grain flours. All the basics of dough, fillings and glazes will be covered, including tips and tricks to help you modify them and make them your own. You can use doughnuts to highlight relationships with your local farmers, millers and community members.
Speakers
avatar for Rachel Wyman

Rachel Wyman

Owner & Head Doughnut Fryer, Montclair Bread Co.
Rachel Wyman started her bread baking career at Bread Alone during her time as a student at the Culinary Institute America. After completing her studies in Baking & Pastry, Rachel went to work for Amy's Bread in NYC where she managed the night production. Rachel won the Grand Prize... Read More →

Friday July 27, 2018 9:45am - 11:00am EDT
The Martha Stewart Kitchen Kennebec Valley Community College - Alfond Campus
  Demonstration, Baking

9:45am EDT

A Heritage Tool for the Grain Revolution | Presented by Paul Lebeau of Mock Mills |
Surprising evidence was presented in 2010 that provided evidence of humans using stone grinding tools to produce flour from plants as long as 30,000 years ago. This makes the stone mill one of the very oldest tools known to man.

The stone mill evolved slowly, then quickly, for another 29,830 years, at which point it had become an ubiquitous fixture of civilization, dotting the countrysides of Europe and the Americas, and making itself a focus of the industrial revolution.

Then, quite suddenly, it was being replaced everywhere, by ever-larger roller mills for producing pure white flour, and by a variety of smaller, steel-based pulverizers that seemed to overcome some of the disadvantages of stone milling.

That fundamental change placed into the hands of very few industrialists the decision of which grains were to be planted. As is well understood today, this led to the loss of diversity in grain varieties, and to the loss of tradition in the use of all grains except wheat.

Today, the Landrace Grains that were almost lost due to the concentration of milling power into a few hands are making a comeback. And with them, the stone mill is making a comeback. This talk focuses on one class of mills that is a big part of that comeback, the countertop composite stone mill. Now every baker, whether working professionally or in her home kitchen, now produce top-quality, no-sifting-required flours from local and heritage grains. And the kitchen equipped with a stone mill sees its capability of working with fresh ingredients for savory dishes greatly enhanced. And, most importantly, Landrace Grains produced on a scale too small to be of interest to industrial mills are becoming a high-value, sought-after product, creating a market that favors the producer.

With a new wave of offerings by ambitious mill makers, and keen to achieve the increasing degree of freshness in food that consumers demand, culinary professionals and homemakers alike are discovering the versatility, affordability, and unbeatable milling performance of a tool that has been absent in modern kitchens for almost a century.

The talk will address uses of the small-scale stone mill around the kitchen that a) make it possible to utilize the offerings of small-scale local farmers b) broaden the range of ingredients available to the kitchen without the usual inventory risks c) make it possible to get fuller flavor from foods at a lower cost, hence reducing overall food costs, and d) make good on the promise of today’s culinary pros to serve their customers only the freshest foods. And it will focus on the advantages that THIS has for everyone in the Grain Revolution that is picking up around the world.
Speakers
avatar for Paul Lebeau

Paul Lebeau

Mockmill
Paul works with Wolfgang Mock to promote the Mockmill Stone Milling Attachment for Stand Mixers. Their mission is to promote the benefits of home milling grains.Networking into the “Grain Revolution”, which Paul identified early as a movement for the company to join, Paul has... Read More →

Friday July 27, 2018 9:45am - 11:00am EDT
Lecture Hall Kennebec Valley Community College - Alfond Campus
  Lecture, Milling

9:45am EDT

Chinese dumplings with a twist: using local flour, sourdough and organic ingredients
Discover Chinese food with new eyes: Updating traditional recipes with local and organic ingredients, sourdough fermentation and healthy fillings.
Learn how to make two classics in the world of Chinese dumplings: baozi (steamed bun) and potsticker.
The workshop will focus on:
Making two different dumpling doughs from scratch: one sourdough-based, the other one using vegetable juice as a colouring agent.
Preparing different fillings: one with pork and one vegetarian.
Learning dumpling wrapping techniques and cooking methods.
Friday morning we will prepare the doughs and the fillings. Friday afternoon, we will wrap, cook and eat the fruit of our labour.
Two Montreal food artisans combine their expertise to co-host this workshop
Speakers
avatar for Eddy Mysliwiec

Eddy Mysliwiec

Breddy Boulangerie
Eddy Mysliwiec is the owner of Breddy Boulangerie. He is a sourdough bread baker and instructor.He trained in Michelin starred restaurants before working as a chef in France and British ColumbiaHe got into baking on the Canadian West Coast, curious and desperately missing a good loaf... Read More →
avatar for Tara Wong

Tara Wong

Tara’s Dumplings
Tara Wong is the owner of Tara’s Dumplings. She sells handmade dumplings made with sustainable meat, local and organic ingredients. Her love of dumplings runs deep. At 17, she was already training with dumpling masters in her native city of Montreal. She attended the Asian culinary... Read More →

Friday July 27, 2018 9:45am - 11:00am EDT
Gazebo Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

9:45am EDT

The Anatomy of Bread: From the Land to the Loaf
Limited Capacity full
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.

Speakers
avatar for Daniel Des Rosiers

Daniel Des Rosiers

Boulangerie Des Rosiers
The only baker in Canada who contributed to the Modernist Bread project. In fact, his approach is to always look for a better way. Much of his technique is to deconstruct grain, in order to rebuild a better bread. In order to do so, understanding the science and microbiology behind... Read More →

Friday July 27, 2018 9:45am - 11:00am EDT
Classrom/Kitchen 1 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

9:45am EDT

Wood-Fired Production Track | Day 2 | Pre-Enrollment Required
Limited Capacity seats available
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.
Friday July 27, 2018 9:45am - 11:00am EDT
Outside Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

9:45am EDT

Seasonally Wild Yeast Waters and their Infinite Possibilities for Baking
Limited Capacity full
Join Sarah Owens of BK17 Bakery and Susannah Gebhart owner of Old World Levain (OWL) Bakery in Asheville in a workshop exploring seasonal wild yeast waters and other foraged elements and their infinite possibilities for baking.

Sarah and Susannah are both enthusiasts of ingredients sourced from the garden and the wild. Sarah's background in horticulture provides a deeper understanding of natural materials and how to use them, and Susannah's collaborations with wild food experts in Western North Carolina informs her approach to finding creative applications within the craft, including indigenous nuts and nut flours. In this workshop, you will learn how to create yeast waters from local, sustainably harvested flora, explore their potential for leavening and flavoring baked goods, and make a variety of pastries utilizing foraged ingredients. Participants will take home their own YW and sourdough cultures. Examples of breads and pastries using various yeast waters, nut flours, and nut milks will be available for sampling.
Speakers
avatar for Susannah Gebhart

Susannah Gebhart

Old World Levain
Old World Levain Bakery is Susannah Gebhart's artisan bakeshop,specializing in naturally leavened breads and European-inspired pastries.OWL products are handmade with intention, integrity, and aesthetic sensibility — their hope is that each of their creations is received as a gift... Read More →
avatar for Sarah Owens

Sarah Owens

BK17 Bakery
Sarah Owens is a New York City based cookbook author, baker, professional horticulturist, and instructor. She was awarded a James Beard for her first book Sourdough and released her second in August 2017 titled Toast & Jam. Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of sustainable agricultural practices and stone milling to bring good grain back to the table. As a teacher of nourishing food traditions, she travels globally to encourage an... Read More →

Friday July 27, 2018 9:45am - 11:15am EDT
Kitchen 1 Kennebec Valley Community College - Alfond Campus
  Demonstration, Baking

9:45am EDT

Beginner Techniques for the Home Baker | Presented by Stacy Cooper of Biscuits & Co. | Day 2 | Pre-Enrollment Required
Limited Capacity seats available
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Stacy Cooper - of Biscuits and Company - will be leading a hands-on workshop covering The Versatile Biscuit.Homey and comforting, biscuits are as versatile as can be. Using a simple recipe and a little technique, any home baker can whip up a batch of plain, sweet or savory biscuits in no time. We'll demonstrate a flexible formula that lends itself to many variations, and experiment with a variety of grains, fats and dairy for some creative applications. Expect to learn the basic biscuit formula (3-2-1) including sweet & savory variations, while enjoying plenty of samples.
Friday July 27, 2018 9:45am - 11:15am EDT
Kitchen 2 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

11:00am EDT

Networking & Discussion
Based on the idea that bakers of all skill levels learn best from their peers, we encourage you to take time to connect with other KC participants. We've set aside 45 minutes per day for you to capitalize on the accumulated knowledge of all the bakers, farmers, and millers in attendance.
Friday July 27, 2018 11:00am - 11:15am EDT
TBA

11:15am EDT

Beyond RyKrisp: The Rye Baker Bakes Flatbreads
Join Stanley for a deep dive into the world of rye flatbreads. During this three-hour demo/hands-on workshop, we'll bake soft rye tortillas known in Iceland as flatbrauð; crunchy Honey-Flaxseed Crispbread (Rågsurdegen Knäckebröd) from Sweden; and Schüttelbrot, the hallmark fenugreek-, fennel- and caraway-perfumed, rye pita of the Italian Alps. After the bake, we'll enjoy the fruits of our labor with local treats like blueberry preserves, fresh butter and Maine farm cheeses.
Speakers
avatar for Stanley Ginsberg

Stanley Ginsberg

The Rye Baker
Stanley Ginsberg, award-winning author of Inside the Jewish Bakery and The Rye Baker, is owner-operator of The New York Bakers (www.nybakers.com), an online purveyor of professional baking ingredients, supplies and smallwares to home and hobbyist bakers. A native New Yorker, he... Read More →

Friday July 27, 2018 11:15am - 12:45pm EDT
The Martha Stewart Kitchen Kennebec Valley Community College - Alfond Campus

11:15am EDT

Steam Bread | Jim Amaral - Borealis Bread
Steamed Breads ….no oven no problem!

Steamed bread in the form of brown bread has had a place on New England tables and at bean suppers and clambakes since colonial times. Brown bread is made with rye, corn and wheat a trinity of grains that were grown on most colonial farms here in Maine. These days most folks are only familiar with the canned brown bread available in New England supermarkets which is a pale comparison to the incredibly flavorful brown bread we’ll demo in this class. From there we’ll move on to a variety of non-traditional steamed breads that explore taste and textures offered by a variety Maine grown grains, including buckwheat, rye, oats, barley and corn. We will also take a look at sweeteners, spices, nuts and seeds that contribute to the beguiling comfort food nature of these breads.
Speakers
avatar for Jim Amaral

Jim Amaral

Borealis Breads
Pioneering founder of Borealis Bread, an early adopter of local grain use in Maine.

Friday July 27, 2018 11:15am - 12:45pm EDT
Science Lab Kennebec Valley Community College - Alfond Campus
  Baking

11:15am EDT

Baking In An Earth Oven | Stu Silverstein | Day 2 (Continued)
Join Stu to learn how to bake in the wood-fired earth oven that was built throughout his Thursday workshop, Building An Earthen Oven. Participants will learn to make flatbreads and pizza from start to finish.
Speakers
avatar for Stu Silverstein

Stu Silverstein

Earth Oven Builder, Baker, & Artist, Earth Oven Builder, Baker, & Artist
Deciding against law school and a career with the FBI, Stu Silverstein finally got serious about his life, found a VW bus and took a driveabout across the country in search of “real” bread. Not finding any, he returned to Maine and started to bake his own. He also builds earth... Read More →

Friday July 27, 2018 11:15am - 12:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Building

11:15am EDT

The Evolution of Wood-Fired Ovens
This talk will visually trace the ways in which wood-fired ovens have been used over the course of about two-thousand years. Despite cultural nuances, wood-fired ovens world-wide share both design and use characteristics.

Today the wood-fired oven is at its most popular point in over a century. However, it is in danger of devolving due to this popularity. The talk will open the conversation on what there is to preserve in the oldest forms and what modern technology has contributed to wood-fired ovens presently available.
Speakers
DN

David Neufeld

Owner/Builder, True Brick Ovens
David Neufeld is owner/builder of True Brick Ovens. His travels, which have enabled onsite examination of historic European and American bake ovens, informs his work. He has hand-built about 40 ovens all over the country, in residences, restaurants, institutions, and for caterers... Read More →

Friday July 27, 2018 11:15am - 12:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Building

11:15am EDT

Coming soon - An exciting workshop from Ben Tock
Stay tuned!
Friday July 27, 2018 11:15am - 12:45pm EDT
Kennebec Valley Community College - Alfond Campus
  Demonstration, Baking

11:15am EDT

Seasonally Wild Yeast Waters and their Infinite Possibilities for Baking
Join Sarah Owens of BK17 Bakery and Susannah Gebhart owner of Old World Levain (OWL) Bakery in Asheville in a workshop exploring seasonally wild yeast waters and their infinite possibilities for baking.

Sarah and Susannah are both enthusiasts of foraged ingredients. Susannah approaches foraged ingredients from a pastry perspective while Sarah approaches them with a horticultural angle. In this workshop, we will study the botanical components of creating yeast waters and their potential for leavening and flavoring baked goods. Using local, sustainably harvested flora you will create both your own YW and also a sourdough culture to take home. Examples of baked goods using various yeast waters will be available for sampling. The class will also explore nut flours and milks (acorn, hickory, etc.) that Susannah has been using in her pastries.
Speakers
avatar for Susannah Gebhart

Susannah Gebhart

Old World Levain
Old World Levain Bakery is Susannah Gebhart's artisan bakeshop,specializing in naturally leavened breads and European-inspired pastries.OWL products are handmade with intention, integrity, and aesthetic sensibility — their hope is that each of their creations is received as a gift... Read More →
avatar for Sarah Owens

Sarah Owens

BK17 Bakery
Sarah Owens is a New York City based cookbook author, baker, professional horticulturist, and instructor. She was awarded a James Beard for her first book Sourdough and released her second in August 2017 titled Toast & Jam. Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of sustainable agricultural practices and stone milling to bring good grain back to the table. As a teacher of nourishing food traditions, she travels globally to encourage an... Read More →

Friday July 27, 2018 11:15am - 12:45pm EDT
Kitchen 2 Kennebec Valley Community College - Alfond Campus
  Demonstration, Baking

11:15am EDT

Salvation in the Soil
Climate change and loss of biodiversity threaten the very existence of the human race. While professors and policymakers in ivory towers study, debate and try to forge agreements, campesinos with little money or education are stabilizing the climate, bringing biodiversity back to degraded lands and feeding the world. Meet some of these unsung heroes working with Sustainable Harvest International, a member of Regeneration International, and learn how millions more could join their ranks to become the cornerstone of a healthy planet and food system.
Speakers
avatar for Florence Reed

Florence Reed

Founder, Sustainable Harvest International
Florence Reed is a prize-winning thought leader, innovative practitioner, and deeply engaging speaker who believes that when people work together, things can change for the better. This belief led her to serve as a Peace Corps Volunteer in Panama in the early nineties. In 1997, Reed... Read More →

Friday July 27, 2018 11:15am - 12:45pm EDT
Lecture Hall Kennebec Valley Community College - Alfond Campus
  Lecture, Agriculture
  • about Florence Reed is a prize-winning thought leader, innovative practitioner, and deeply engaging speaker who believes that when people work together, things can change for the better. This belief led her to serve as a Peace Corps Volunteer in Panama in the early nineties. In 1997, Reed founded Sustainable Harvest International, a nonprofit organization dedicated to working with rural Central American communities to implement sustainable farming practices and preserve tropical forests. As the organization’s chief visionary and networker, Florence spends her time in rich conversations with internal and external stakeholders, bringing together farmers, donors, volunteers and others to catalyze changes for a better future. Her entrepreneurial spirit and interest in expanding horizons makes identifying new opportunities for collaboration a favorite part of Florence’s work. In recent years she has enjoyed being a delegate to the Opportunity Collaboration, Regeneration International General Assembly and Environmental Laureates Convention, as well as a member of advisory committees for the National Peace Corps Association and Regeneration International. Florence is currently especially interested in helping expand global coalitions such as Regeneration International for a truly sustainable future. Florence lives in Surry, ME with her husband, Bruce Maanum, and their son, Clay, in a home they built with primarily local materials. They are close to reaching their goal of being fossil fuel independent and grow much of their own food.

11:15am EDT

Beginner Techniques for the Home Baker |Presented by Stacy Cooper of Biscuits & Co.| Day 2 | Pre-Enrollment Required
Limited Capacity seats available
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Stacy Cooper - of Biscuits and Company - will be leading a hands-on workshop covering The Versatile Biscuit.Homey and comforting, biscuits are as versatile as can be. Using a simple recipe and a little technique, any home baker can whip up a batch of plain, sweet or savory biscuits in no time. We'll demonstrate a flexible formula that lends itself to many variations, and experiment with a variety of grains, fats and dairy for some creative applications. Expect to learn the basic biscuit formula (3-2-1) including sweet & savory variations, while enjoying plenty of samples.
Speakers
avatar for Stacy Cooper

Stacy Cooper

Owner, Biscuit's & Company
Stacy Cooper grew up in Canada where biscuits were a big part of her young life. After relocating to Arundel, Maine, from Boston, Cooper realized her dream of opening a restaurant where she could experiment with biscuit classics made of "flour, fat and buttermilk" to sweet and savory... Read More →

Friday July 27, 2018 11:15am - 12:45pm EDT
Kitchen 2 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

11:15am EDT

Chinese dumplings with a twist: using local flour, sourdough and organic ingredients
Discover Chinese food with new eyes: Updating traditional recipes with local and organic ingredients, sourdough fermentation and healthy fillings.
Learn how to make two classics in the world of Chinese dumplings: baozi (steamed bun) and potsticker.
The workshop will focus on:
Making two different dumpling doughs from scratch: one sourdough-based, the other one using vegetable juice as a colouring agent.
Preparing different fillings: one with pork and one vegetarian.
Learning dumpling wrapping techniques and cooking methods.
Friday morning we will prepare the doughs and the fillings. Friday afternoon, we will wrap, cook and eat the fruit of our labour.
Two Montreal food artisans combine their expertise to co-host this workshop
Speakers
avatar for Eddy Mysliwiec

Eddy Mysliwiec

Breddy Boulangerie
Eddy Mysliwiec is the owner of Breddy Boulangerie. He is a sourdough bread baker and instructor.He trained in Michelin starred restaurants before working as a chef in France and British ColumbiaHe got into baking on the Canadian West Coast, curious and desperately missing a good loaf... Read More →
avatar for Tara Wong

Tara Wong

Tara’s Dumplings
Tara Wong is the owner of Tara’s Dumplings. She sells handmade dumplings made with sustainable meat, local and organic ingredients. Her love of dumplings runs deep. At 17, she was already training with dumpling masters in her native city of Montreal. She attended the Asian culinary... Read More →

Friday July 27, 2018 11:15am - 12:45pm EDT
Gazebo Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

11:15am EDT

Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment Required
Limited Capacity seats available
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.
Friday July 27, 2018 11:15am - 12:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

12:45pm EDT

Local Food Truck Lunch
Enjoy the fare of two local food trucks, TBD both highlighting the best of what’s in season in Maine. You will receive a ticket for one on Thursday and the other on Friday. This helps our vendors plan and let’s you explore your options. Enjoy!
Friday July 27, 2018 12:45pm - 2:15pm EDT
Common Area Tent Kennebec Valley Community College - Alfond Campus

12:45pm EDT

Milling Grain - For all types of millers / Table talk
Join Kim VanWormer of the Plimoth Grist Mill, Amber Lambke of Maine Grains and other millers for this informational yet informal lunch session. During lunch we will center the conversation around milling for those who are either professional or at home millers. We hope to learn from one another as well as to share practices. A table will be marked during lunch for this wonderful opportunity to learn more about milling and to meet more millers!
Friday July 27, 2018 12:45pm - 2:15pm EDT
Common Area Tent Kennebec Valley Community College - Alfond Campus

2:15pm EDT

Beyond RyKrisp: The Rye Baker Bakes Flatbreads (Continued)
Join Stanley for a deep dive into the world of rye flatbreads. During this three-hour demo/hands-on workshop, we'll bake soft rye tortillas known in Iceland as flatbrauð; crunchy Honey-Flaxseed Crispbread (Rågsurdegen Knäckebröd) from Sweden; and Schüttelbrot, the hallmark fenugreek-, fennel- and caraway-perfumed, rye pita of the Italian Alps. After the bake, we'll enjoy the fruits of our labor with local treats like blueberry preserves, fresh butter and Maine farm cheeses.
Speakers
avatar for Stanley Ginsberg

Stanley Ginsberg

The Rye Baker
Stanley Ginsberg, award-winning author of Inside the Jewish Bakery and The Rye Baker, is owner-operator of The New York Bakers (www.nybakers.com), an online purveyor of professional baking ingredients, supplies and smallwares to home and hobbyist bakers. A native New Yorker, he... Read More →

Friday July 27, 2018 2:15pm - 3:45pm EDT
The Martha Stewart Kitchen Kennebec Valley Community College - Alfond Campus

2:15pm EDT

Steam Bread | Jim Amaral - Borealis Bread
Steamed Breads ….no oven no problem!

Steamed bread in the form of brown bread has had a place on New England tables and at bean suppers and clambakes since colonial times. Brown bread is made with rye, corn and wheat a trinity of grains that were grown on most colonial farms here in Maine. These days most folks are only familiar with the canned brown bread available in New England supermarkets which is a pale comparison to the incredibly flavorful brown bread we’ll demo in this class. From there we’ll move on to a variety of non-traditional steamed breads that explore taste and textures offered by a variety Maine grown grains, including buckwheat, rye, oats, barley and corn. We will also take a look at sweeteners, spices, nuts and seeds that contribute to the beguiling comfort food nature of these breads.
Speakers
avatar for Jim Amaral

Jim Amaral

Borealis Breads
Pioneering founder of Borealis Bread, an early adopter of local grain use in Maine.

Friday July 27, 2018 2:15pm - 3:45pm EDT
Science Lab Kennebec Valley Community College - Alfond Campus
  Demonstration, Baking

2:15pm EDT

Stories from the Flour Frontier: Lessons in Craft and in Communication
Regional grains are the wild new food, and that means we need a new approach from field to loaf. This discussion will cover new flour basics, such as grain qualities and flour characteristics, so bakers can understand what they are handling, and have good dialogues all along the grain chain, from farmers to consumers. Learn to sculpt conversations and marketing materials to highlight the differences in your ingredients and baked goods.
Speakers
avatar for Amy Halloran

Amy Halloran

Author & Cook, Author of The New Bread Basket
A writer and change agent, Amy works to add social values and economic viability to farms, cities, families, the emergency feeding system, and communities. Her love for pancakes led her to write a book about flour, THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant B... Read More →
avatar for Odessa Piper

Odessa Piper

Farm to Table Pioneer
Odessa Piper is a James Beard Midwest winning chef, and local foods advocate. She helped establish Madison, Wisconsin as a culinary destination with Ovens of Brittany & L’Etoile. Drawing upon inspiration  through her family’s gardening and foraging traditions, Odessa helped cultivate... Read More →

Friday July 27, 2018 2:15pm - 3:45pm EDT
Lecture Hall Kennebec Valley Community College - Alfond Campus
  Lecture

2:15pm EDT

The Old is New Again: New breads to inspire and what to do with old breads and leftover starter to minimize waste.
Three bread pros with over 100 years in the business will present novel ideas and time trusted (but less popular) gems that challenge what you thought you knew was possible.  Stephanie Swane (The Cooking Lab) will feature some of the lighter side of the Modernist Bread, Sharon Burns Leader (Bread Alone) will focus on uses of einkorn and Paula Oland (Balthazar) will bring an array of ideas for leftover bread usage.
Speakers
avatar for Sharon Burns-Leader

Sharon Burns-Leader

Bread Alone Bakery
Sharon Burns-Leader is the co-owner of Bread Alone Bakery. She is a baker of both bread and pastries as well as wood-fired oven baker, recipe writer and tester (of all Bread Alone books), expert problem solver and all around boss lady. When not baking she is backpacking or quilting... Read More →
avatar for Paula Oland

Paula Oland

Balthazar Bakery
Paula Oland established Balthazar Bakery as an independent business in a 14,000-square-foot production facility. Balthazar Bakery currently serves more than 600 wholesale customers, which includes restaurants, hotels, retailers, and caterers in the greater New York metropolitan area... Read More →
avatar for Stephanie Swane

Stephanie Swane

Publisher and Editorial Director, Modernist Cuisine
Stephanie Swane is the publisher and editorial director of Modernist Cuisine’s in-house publishing department The Cooking Lab. She develops and leads new publishing projects and partnership opportunities. She brings over 25 years of experience working on book publishing, global... Read More →

Friday July 27, 2018 2:15pm - 3:45pm EDT
Kitchen 1 Kennebec Valley Community College - Alfond Campus
  Panel

2:15pm EDT

Beginner Techniques for the Home Baker |Presented by Stacy Cooper of Biscuits & Co.| Day 2 Continued | Pre-Enrollment Required
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Stacy Cooper - of Biscuits and Company - will be leading a hands-on workshop covering The Versatile Biscuit.Homey and comforting, biscuits are as versatile as can be. Using a simple recipe and a little technique, any home baker can whip up a batch of plain, sweet or savory biscuits in no time. We'll demonstrate a flexible formula that lends itself to many variations, and experiment with a variety of grains, fats and dairy for some creative applications. Expect to learn the basic biscuit formula (3-2-1) including sweet & savory variations, while enjoying plenty of samples.
Speakers
avatar for Stacy Cooper

Stacy Cooper

Owner, Biscuit's & Company
Stacy Cooper grew up in Canada where biscuits were a big part of her young life. After relocating to Arundel, Maine, from Boston, Cooper realized her dream of opening a restaurant where she could experiment with biscuit classics made of "flour, fat and buttermilk" to sweet and savory... Read More →

Friday July 27, 2018 2:15pm - 3:45pm EDT
Kitchen 2 Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

2:15pm EDT

Chinese Dumplings with a Twist: Using local flour, sourdough and organic ingredients
Discover Chinese food with new eyes: Updating traditional recipes with local and organic ingredients, sourdough fermentation and healthy fillings.
Learn how to make two classics in the world of Chinese dumplings: baozi (steamed bun) and potsticker.
The workshop will focus on:
Making two different dumpling doughs from scratch: one sourdough-based, the other one using vegetable juice as a colouring agent.
Preparing different fillings: one with pork and one vegetarian.
Learning dumpling wrapping techniques and cooking methods.
Friday morning we will prepare the doughs and the fillings. Friday afternoon, we will wrap, cook and eat the fruit of our labour.
Two Montreal food artisans combine their expertise to co-host this workshop
Speakers
avatar for Eddy Mysliwiec

Eddy Mysliwiec

Breddy Boulangerie
Eddy Mysliwiec is the owner of Breddy Boulangerie. He is a sourdough bread baker and instructor.He trained in Michelin starred restaurants before working as a chef in France and British ColumbiaHe got into baking on the Canadian West Coast, curious and desperately missing a good loaf... Read More →
avatar for Tara Wong

Tara Wong

Tara’s Dumplings
Tara Wong is the owner of Tara’s Dumplings. She sells handmade dumplings made with sustainable meat, local and organic ingredients. Her love of dumplings runs deep. At 17, she was already training with dumpling masters in her native city of Montreal. She attended the Asian culinary... Read More →

Friday July 27, 2018 2:15pm - 3:45pm EDT
Gazebo Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

2:15pm EDT

Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment Required
Limited Capacity seats available
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.
Friday July 27, 2018 2:15pm - 3:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

2:15pm EDT

Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment Required
Limited Capacity seats available
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.
Friday July 27, 2018 2:15pm - 3:45pm EDT
Outside Kennebec Valley Community College - Alfond Campus
  Pre-enrollment Required, Baking

3:45pm EDT

Closing Remarks
Speakers
avatar for Tristan Noyes

Tristan Noyes

Maine Grain Alliance
Tristan Noyes is the Executive Director for the Maine Grain Alliance. He is also the co-founder of GROMAINE, an organic farm in Aroostook County. GROMAINE specializes in the production of wide variety of vegetables, with a special concentration on lettuce. The farm sells produce to... Read More →

Friday July 27, 2018 3:45pm - 4:15pm EDT
Chapel Kennebec Valley Community College - Alfond Campus
  Lecture
 
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