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Wednesday, July 22
 

3:00pm PDT

The Anatomy of Bread: From Land to Loaf
Limited Capacity seats available
*This is a multi day workshop (starting the evening of Wednesday the 22nd to prepare the dough)- if you sign up, you are expected to attend the entire length of the workshop.  If you want to enroll, please makes sure your sched.com profile is public, add this workshop to your schedule and e-mail kayla@mainegrainalliance.com *

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.

This workshop is limited to 6 people. Pre enrollment is required.
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 →

Wednesday July 22, 2020 3:00pm - Friday July 24, 2020 3:45pm PDT
Midway 2

6:00pm PDT

Welcome Dinner for Presenters and Special Guests | Maine Grains
We will be welcoming conference presenters and special guests to an evening filled with Maine food, drink and great company, sponsored by Maine Grains and hosted at The Miller's Table at Maine Grains. 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.
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 22, 2020 6:00pm - 8:00pm PDT
Maine Grains 42 Court St, Skowhegan, ME 04976, USA
 
Thursday, July 23
 

TBA

Step Into The Grain Chain
Amy Halloran will lead a brainstorming workshop to help you develop ways to invite neighbors, friends, & farmers markets into the grain chain. Do you want to start a bread club? Help your farmers market incentivize bakers use of regional flour? Teach a seed to pancake class at your school or library?

Working with other KC presenters, we will discuss the models of out reach and education that individuals and groups are organizing. You will leave with energy and ideas about how to ask people to step in to the grain chain.
Speakers
avatar for Amy Halloran

Amy Halloran

Writer, Author of The New Bread Basket
My love for pancakes led to my book, THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf. I live in Troy, New York, and am working on a book about the local history of factory bread, and the American tradition of doubting bread... Read More →

Thursday July 23, 2020 TBA
TBA
  Lecture, Baking

8:00am PDT

Registration & Breakfast
Farm-to-Table breakfast features pastries from the Pastry Production Track, locally sourced yogurt, granola, and fruit.
Thursday July 23, 2020 8:00am - 9:00am PDT
TBA

9:00am PDT

Welcome to the 14th Anniversary Kneading Conference
Join us as we kick off our 14th 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 23, 2020 9:00am - 9:15am PDT
Constituation Hall
  Lecture

9:15am PDT

Keynote Address | Stay Tuned!
Thursday July 23, 2020 9:15am - 10:00am PDT
Constituation Hall
  Lecture

10:15am PDT

Market Breads for a Micro Bakery | David Kaminer | Two Day Workshop
* This is a two day workshop, please sign up for both Thursday and Friday session* 

Market Breads for a Micro Bakery

Over the course of this two-day workshop (3 hours each day) we will focus on making a variety of sourdough breads that a micro bakery can bring to market. They include whole wheat county levain, 50% whole grain baguettes and a 100% whole grain rye bread (hopefully using all Maine grown grain).
During the process, we will talk about what you will need to set up your micro bakery, ways of starting your own bread subscription service and how to build community around your bread.
Thursday July 23, 2020 10:15am - 11:45am PDT
Grandstands

10:15am PDT

The Anatomy of Bread: From Land to Loaf
Limited Capacity seats available
*This is a multi day workshop (starting the evening of Wednesday the 22nd to prepare the dough)- if you sign up, you are expected to attend the entire length of the workshop.  If you want to enroll, please makes sure your sched.com profile is public, add this workshop to your schedule and e-mail kayla@mainegrainalliance.com *

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.

This workshop is limited to 6 people. Pre enrollment is required.
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 23, 2020 10:15am - 4:45pm PDT
Midway 2

10:15am PDT

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 23, 2020 10:15am - 4:45pm PDT
Gazebo Tent
  Building

11:00am PDT

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 23, 2020 11:00am - 11:15am PDT
Grandstands

11:45am PDT

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 23, 2020 11:45am - 12:00pm PDT
Grandstands

12:00pm PDT

Lunch
Enjoy the fare of two local food trucks! More info coming soon!
Thursday July 23, 2020 12:00pm - 1:30pm PDT
Grandstands

1:30pm PDT

Market Breads for a Micro Bakery | David Kaminer | Two Day Workshop | Cont.
* This is a two day workshop, please sign up for both Thursday and Friday session* 

Market Breads for a Micro Bakery

Over the course of this two-day workshop (3 hours each day) we will focus on making a variety of sourdough breads that a micro bakery can bring to market. They include whole wheat county levain, 50% whole grain baguettes and a 100% whole grain rye bread (hopefully using all Maine grown grain).
During the process, we will talk about what you will need to set up your micro bakery, ways of starting your own bread subscription service and how to build community around your bread.
Thursday July 23, 2020 1:30pm - 3:00pm PDT
Grandstands

1:30pm PDT

The Anatomy of Bread: From Land to Loaf
Limited Capacity seats available
*This is a multi day workshop (starting the evening of Wednesday the 22nd to prepare the dough)- if you sign up, you are expected to attend the entire length of the workshop.  If you want to enroll, please makes sure your sched.com profile is public, add this workshop to your schedule and e-mail kayla@mainegrainalliance.com *

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.

This workshop is limited to 6 people. Pre enrollment is required.
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 23, 2020 1:30pm - 3:00pm PDT
Midway 2

3:00pm PDT

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 23, 2020 3:00pm - 3:15pm PDT
Grandstands

3:15pm PDT

Market Breads for a Micro Bakery | David Kaminer | Two Day Workshop | Cont.
* This is a two day workshop, please sign up for both Thursday and Friday session* 

Market Breads for a Micro Bakery

Over the course of this two-day workshop (3 hours each day) we will focus on making a variety of sourdough breads that a micro bakery can bring to market. They include whole wheat county levain, 50% whole grain baguettes and a 100% whole grain rye bread (hopefully using all Maine grown grain).
During the process, we will talk about what you will need to set up your micro bakery, ways of starting your own bread subscription service and how to build community around your bread.
Thursday July 23, 2020 3:15pm - 4:45pm PDT
Grandstands

3:15pm PDT

The Anatomy of Bread: From Land to Loaf
Limited Capacity seats available
*This is a multi day workshop (starting the evening of Wednesday the 22nd to prepare the dough)- if you sign up, you are expected to attend the entire length of the workshop.  If you want to enroll, please makes sure your sched.com profile is public, add this workshop to your schedule and e-mail kayla@mainegrainalliance.com *

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.

This workshop is limited to 6 people. Pre enrollment is required.
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 23, 2020 3:15pm - 4:45pm PDT
Midway 2

4:00pm PDT

Tour Maine Grains 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 →

Thursday July 23, 2020 4:00pm - 5:00pm PDT
Maine Grains 42 Court St, Skowhegan, ME 04976, USA
  Field Trip

4:45pm PDT

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 23, 2020 4:45pm - 5:00pm PDT
TBA

5:00pm PDT

Sip and Share | Sponsored by Hight Family Dealerships
Kick back and relax among old friends and new! Sip and Share will feature local beer and a spread of locally made delights.
Thursday July 23, 2020 5:00pm - 6:00pm PDT
Stable and Bar

6:00pm PDT

Dinner | TBD
Thursday July 23, 2020 6:00pm - 7:00pm PDT
Grandstands
 
Friday, July 24
 

8:00am PDT

Registration & Breakfast
Farm-to-Table breakfast features pastries from the Pastry Production Track, locally sourced yogurt, granola, and fruit.
Friday July 24, 2020 8:00am - 9:00am PDT
TBA

9:00am PDT

Opening Remarks
The Maine Grain Alliance welcomes you to the 14th Annual Kneading Conference!
Friday July 24, 2020 9:00am - 9:30am PDT
Constituation Hall
  Lecture

9:45am PDT

Market Breads for a Micro Bakery | David Kaminer | Two Day Workshop | Cont.
* This is a two day workshop, please sign up for both Thursday and Friday session* 

Market Breads for a Micro Bakery

Over the course of this two-day workshop (3 hours each day) we will focus on making a variety of sourdough breads that a micro bakery can bring to market. They include whole wheat county levain, 50% whole grain baguettes and a 100% whole grain rye bread (hopefully using all Maine grown grain).
During the process, we will talk about what you will need to set up your micro bakery, ways of starting your own bread subscription service and how to build community around your bread.
Friday July 24, 2020 9:45am - 11:00am PDT
Grandstands

9:45am PDT

The Anatomy of Bread: From Land to Loaf
Limited Capacity seats available
*This is a multi day workshop (starting the evening of Wednesday the 22nd to prepare the dough)- if you sign up, you are expected to attend the entire length of the workshop.  If you want to enroll, please makes sure your sched.com profile is public, add this workshop to your schedule and e-mail kayla@mainegrainalliance.com *

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.

This workshop is limited to 6 people. Pre enrollment is required.
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 24, 2020 9:45am - 11:00am PDT
Midway 2

9:45am PDT

Building 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 24, 2020 9:45am - 11:00am PDT
Gazebo Tent
  Building

11:15am PDT

Market Breads for a Micro Bakery | David Kaminer | Two Day Workshop | Cont.
* This is a two day workshop, please sign up for both Thursday and Friday session* 

Market Breads for a Micro Bakery

Over the course of this two-day workshop (3 hours each day) we will focus on making a variety of sourdough breads that a micro bakery can bring to market. They include whole wheat county levain, 50% whole grain baguettes and a 100% whole grain rye bread (hopefully using all Maine grown grain).
During the process, we will talk about what you will need to set up your micro bakery, ways of starting your own bread subscription service and how to build community around your bread.
Friday July 24, 2020 11:15am - 12:45pm PDT
Grandstands

12:45pm PDT

Lunch
Enjoy the fare of two local food trucks! More info coming soon!
Friday July 24, 2020 12:45pm - 2:15pm PDT
Grandstands

12:45pm PDT

Networking
Friday July 24, 2020 12:45pm - 2:15pm PDT
Grandstands

2:15pm PDT

Market Breads for a Micro Bakery | David Kaminer | Two Day Workshop | | Cont.
* This is a two day workshop, please sign up for both Thursday and Friday session* 

Market Breads for a Micro Bakery

Over the course of this two-day workshop (3 hours each day) we will focus on making a variety of sourdough breads that a micro bakery can bring to market. They include whole wheat county levain, 50% whole grain baguettes and a 100% whole grain rye bread (hopefully using all Maine grown grain).
During the process, we will talk about what you will need to set up your micro bakery, ways of starting your own bread subscription service and how to build community around your bread.
Friday July 24, 2020 2:15pm - 2:30pm PDT
Grandstands

3:45pm PDT

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 24, 2020 3:45pm - 4:15pm PDT
Constituation Hall
  Lecture
 
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