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2018 Kneading Conference
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2018 Kneading Conference
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Wednesday
, July 25
Common Area Tent
6:30pm •
Welcome Dinner for Presenters and Special Guests
Kitchen 1
9:00am •
Pastry Production Track | Day 1 | Pre-enrollment Required
LIMITED
Maine Grains
4:30pm •
Tour Somerset Gristmill, Downtown Skowhegan
Thursday
, July 26
Chapel
9:00am •
Welcome to the 12th Anniversary Kneading Conference
9:15am •
Keynote Address | Sarah Owens
Classrom/Kitchen 1
1:30pm •
The Anatomy of Bread: From the Land to the Loaf
FULL
3:15pm •
The Anatomy of Bread: From the Land to the Loaf
FULL
Classroom and Outside
10:15am •
Backyard Grain Growing | Richard Roberts
1:30pm •
The Rise of the Scythe | Jesse Cottingham
Classroom/Kitchen 1
10:15am •
The Anatomy of Bread: From the Land to the Loaf
FULL
Common Area Tent
8:00am •
Registration & Breakfast
12:00pm •
Local Food Truck Lunch
6:00pm •
Radici Cucina Dinner
Gazebo
1:30pm •
Leavening | Dusty Dowse
3:15pm •
Leavening | Dusty Dowse
5:00pm •
Happy Hour @ The Gazebo (Cash Bar)
Kitchen 1
10:15am •
Pastry Production Track | Day 2 | Pre-Enrollment Required
LIMITED
1:30pm •
Pastry Production Track | Day 2 (Continued) | Pre-Enrollment Required
LIMITED
3:15pm •
Pastry Production Track | Day 2 (Continued) | Pre-Enrollment Required
LIMITED
Kitchen 2
1:30pm •
Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie | Day 1 (Continued) | Pre-Enrollment Required
FILLING
3:15pm •
Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie | Day 1 (Continued) | Pre-Enrollment Required
LIMITED
Lecture Hall
10:15am •
Bread Selling in the Digital Age | François Thibeault - BREAD Magazine
1:30pm •
Bread Photo Booth: How to Take the Food Pictures You Want and Tell a Story, Too
3:15pm •
Name That Grain | Panel Discussion | Moderated by Amy Halloran
Outside
10:15am •
Wood-Fired Production Track | Day 1 | Pre-Enrollment Required
LIMITED
10:15am •
Building An Earth Oven | Stu Silverstein | Day 1
10:15am •
Artisan Techniques for Wood-fired Baking: 3 Breads, 3 Wheats
10:15am •
Build and Bake in a Portable Brick Oven | David S. Cargo | Pre-Enrollment Required
FILLING
10:15am •
Beginner Techniques for the Home Baker: Get Started with Home Milling | Presented by Paul Lebeau of Mock Mills
1:30pm •
Building An Earth Oven | Stu Silverstein | Day 1 (Continued)
1:30pm •
Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required
LIMITED
1:30pm •
Pilot Brewing with Allagash Using Maine Sourced Grains | Jason Perkins, Brewmaster -Allagash Brewing Company
1:30pm •
Artisan Techniques for Wood-fired Baking: 3 Breads, 3 Wheats (Continued)
1:30pm •
Beginner Techniques for the Home Baker: Get Started with Home Milling | Presented by Paul Lebeau of Mock Mills
3:15pm •
Building An Earth Oven | Stu Silverstein | Day 1 (Continued)
3:15pm •
Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required
LIMITED
3:15pm •
Wood-Fired Production Track | Day 1 (Continued) | Pre-Enrollment Required
LIMITED
3:15pm •
Pilot Brewing with Allagash Using Maine Sourced Grains | Allagash Brewing Company (Continued)
3:15pm •
Traditional Iraqi Flatbreads | Ahmed Abbas - Ameera Bread
3:15pm •
Pilot Brewing with Allagash Using Maine Sourced Grains | Jason Perkins, Brewmaster -Allagash Brewing Company
Science Lab
1:30pm •
Hand-rolled Pasta with Kerry Altiero
TBA
11:45am •
Networking & Discussion
3:00pm •
Networking & Discussion
4:45pm •
Networking & Discussion
The Martha Stewart Kitchen
10:15am •
The Right Bread | Amy Halloran
1:30pm •
Baking With Heritage Grains: Connecting the Past & the Future |Ellen King
3:15pm •
Baking With Heritage Grains: Connecting the Past & the Future |Ellen King (continued)
Friday
, July 27
Chapel
9:00am •
Ellen King | Opening Remarks
3:45pm •
Closing Remarks
Classrom/Kitchen 1
9:45am •
The Anatomy of Bread: From the Land to the Loaf
FULL
Common Area Tent
8:00am •
Registration & Breakfast
12:45pm •
Local Food Truck Lunch
12:45pm •
Milling Grain - For all types of millers / Table talk
Gazebo
9:45am •
Chinese dumplings with a twist: using local flour, sourdough and organic ingredients
11:15am •
Chinese dumplings with a twist: using local flour, sourdough and organic ingredients
2:15pm •
Chinese Dumplings with a Twist: Using local flour, sourdough and organic ingredients
Kennebec Valley Community College - Alfond Campus
11:15am •
Coming soon - An exciting workshop from Ben Tock
Kitchen 1
9:45am •
Seasonally Wild Yeast Waters and their Infinite Possibilities for Baking
FULL
2:15pm •
The Old is New Again: New breads to inspire and what to do with old breads and leftover starter to minimize waste.
Kitchen 2
9:45am •
Beginner Techniques for the Home Baker | Presented by Stacy Cooper of Biscuits & Co. | Day 2 | Pre-Enrollment Required
LIMITED
11:15am •
Beginner Techniques for the Home Baker |Presented by Stacy Cooper of Biscuits & Co.| Day 2 | Pre-Enrollment Required
LIMITED
11:15am •
Seasonally Wild Yeast Waters and their Infinite Possibilities for Baking
2:15pm •
Beginner Techniques for the Home Baker |Presented by Stacy Cooper of Biscuits & Co.| Day 2 Continued | Pre-Enrollment Required
Lecture Hall
9:45am •
A Heritage Tool for the Grain Revolution | Presented by Paul Lebeau of Mock Mills |
11:15am •
Salvation in the Soil
2:15pm •
Stories from the Flour Frontier: Lessons in Craft and in Communication
Outside
9:45am •
Baking In An Earth Oven | Stu Silverstein | Day 2
9:45am •
Wood-Fired Production Track | Day 2 | Pre-Enrollment Required
LIMITED
11:15am •
Baking In An Earth Oven | Stu Silverstein | Day 2 (Continued)
11:15am •
Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment Required
LIMITED
11:15am •
The Evolution of Wood-Fired Ovens
2:15pm •
Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment Required
LIMITED
2:15pm •
Wood-Fired Production Track | Day 2 (Continued) | Pre-Enrollment Required
LIMITED
Remote
9:30am •
An Immersive Corn Experience (Full Day)
Science Lab
11:15am •
Steam Bread | Jim Amaral - Borealis Bread
2:15pm •
Steam Bread | Jim Amaral - Borealis Bread
TBA
9:30am •
Networking & Discussion
11:00am •
Networking & Discussion
The Martha Stewart Kitchen
9:45am •
Artisan Doughnuts
11:15am •
Beyond RyKrisp: The Rye Baker Bakes Flatbreads
2:15pm •
Beyond RyKrisp: The Rye Baker Bakes Flatbreads (Continued)
Timezone
2018 Kneading Conference
America/New York
Filter By Date
2018 Kneading Conference
Jul 25
-
27, 2018
Wednesday
, July 25
Thursday
, July 26
Friday
, July 27
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Kennebec Valley Community College-Alfond Campus
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Classroom/Kitchen 1
Common Area Tent
Gazebo
Kennebec Valley Community College - Alfond Campus
Kitchen 1
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Lecture Hall
Maine Grains
Outside
Remote
Science Lab
TBA
The Martha Stewart Kitchen
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Dates
Wednesday
, July 25
Thursday
, July 26
Friday
, July 27
Types
Baking
Building
Demonstration
All
Agriculture
Baking
Brewing
Marketing
Milling
Pasta
Field Trip
All
Agriculture
Lecture
All
Agriculture
Marketing
Milling
Panel
Pre-enrollment Required
All
Baking
Building
Venues
Chapel
Classrom/Kitchen 1
Classroom and Outside
Classroom/Kitchen 1
Common Area Tent
Gazebo
Kennebec Valley Community College - Alfond Campus
Kitchen 1
Kitchen 2
Lecture Hall
Maine Grains
Outside
Remote
Science Lab
TBA
The Martha Stewart Kitchen
