2019 Kneading Conference has ended

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2019 Kneading Conference

3:00pm EDT

The Anatomy of Bread: From the Land to the LoafFULL Midway BuildingDaniel Des Rosiers

4:00pm EDT

Tour Maine Grains Gristmill, Downtown Skowhegan Maine GrainsAmber Lambke

6:00pm EDT

Welcome Dinner for Presenters and Special Guests | Maine Grains Maine Grains

8:00am EDT

Registration & Breakfast TBA

9:00am EDT

Welcome to the 13th Anniversary Kneading Conference Constituation HallTristan Noyes

9:15am EDT

Keynote Address | Kimberley Bell Constituation HallKimberley Bell

10:15am EDT

Market Breads for a Micro Bakery | David Kaminer | Two Day Workshop GrandstandsDavid Kaminer Creating Seaweed Bread | Jim Amaral | Borealis Bread Lions ClubJim Amaral The Rye Baker Bakes Sweets and Savories Constitution Hall Space AStanley Ginsberg A Traveler from an Antique Land: Tortillas and The History of Maize | Dusty Dowse & Ellen Messer Bingo HallDusty Dowse • Ellen Messer Flour As Flavour: How to highlight alternative whole grains in your baking Constitution Hall Space BDawn Woodward Building An Earth Oven | Stu Silverstein | Day 1 Gazebo TentStu Silverstein Chinese dumplings with a twist: using local flour, sourdough and organic ingredientsLIMITED Midway 2Eddy Mysliwiec • Tara Wong Market Breads for a Micro Bakery | David Kaminer | Two Day Workshop GrandstandsDavid Kaminer The Anatomy of Bread: From the Land to the LoafFILLING Midway BuildingDaniel Des Rosiers

11:45am EDT

Networking & Discussion Grandstands

12:00pm EDT

Lunch Grandstands

1:30pm EDT

A Traveler from an Antique Land: Tortillas and The History of Maize | Dusty Dowse & Ellen Messer Bingo HallDusty Dowse • Ellen Messer Beyond the Loaf | Sarah OwensFULL Lions ClubSarah Owens Flour As Flavour: How to highlight alternative whole grains in your baking Constitution Hall Space BDawn Woodward The Joy and Pain of Naturally Leavened Bagels | Aaron Quint | Kingston Bread Lab GrandstandsAaron Quint The Rise of the Scythe | Jesse Cottingham Meet at GazeboJesse Cottingham Collaborative Baking Workspaces | Erin Detrick & Antoine Guerlain Midway BarAmy Halloran • Erin Detrick • Antoine Guerlain

3:00pm EDT

Networking & Discussion Grandstands

3:15pm EDT

Art History of Bread | Stephanie Swane | Modernist Cuisine Bingo HallStephanie Swane Oven Building Methods and Materials Gazebo TentAlbie Barden Artisan Donuts | Rachel Crampsy | Montclair Bread Co. Lions ClubRachel Wyman Exploring Flavor Through Crispbreads Constitution Hall Space BKimberley Bell Heritage Seed | Richard Roberts GazeboRichard Roberts Naan and Roti: Baking Indian Flatbreads Out Of The Tandoor! Grandstands TandoorFrançois Thibeault Rediscovering Baguettes: an update on the classic French staple Constitution Hall Space BJacqueline Eng Wood-Fired Pizza | Kim and Alec Rutter | Rover Bagel Mobile Oven 1Kim and Alec Rutter

4:45pm EDT

Networking & Discussion TBA

5:00pm EDT

Sip and Share | Sponsored by Hight Family Dealerships Stable and Bar

6:00pm EDT

Dinner | Enchanted Kitchen at Fire Fly Farm Grandstands

8:00am EDT

Registration & Breakfast TBA

9:00am EDT

Opening Remarks Constituation Hall

9:45am EDT

Building An Earth Oven | Stu Silverstein | Day 2 (Continued) Gazebo TentStu Silverstein Rediscovering Baguettes: an update on the classic French staple Constitution Hall Space BJacqueline Eng Wood Fired | Rye Breads | Sharon Burns-Leader | Bread Alone Bakery Constitution Hall Space BSharon Burns-Leader Wood Fired | Two bakers, Two methods, Two stories StableKerry Hanney • Blair Marvin Grain Changers 201 Midway 2Blair Marvin • Dawn Woodward • Amy Halloran • Kimberley Bell A Farmer, A Malster and A Brewer GazeboSara Williams Flewelling • Allagash Brewing Company • Jason Perkins • Jacob Buck The Anatomy of Bread: From the Land to the LoafFILLING Midway BuildingDaniel Des Rosiers Grain Salads | Rachel Crampsey | Montclair Bread Co. Bingo HallRachel Wyman Market Breads for a Micro Bakery | David Kaminer | Two Day Workshop GrandstandsDavid Kaminer

11:00am EDT

Networking & Discussion Grandstands

11:15am EDT

Pilot Brewing with Allagash Using Maine Sourced Grains | Jason Perkins, Brewmaster -Allagash Brewing Company Bingo TentAllagash Brewing Company • Jason Perkins Brick Oven Building | David Neufeld | True Brick Ovens Gazebo TentDavid Neufeld Bake Your Vegetables / Squash and Greens are the New Flour | Amy Halloran Lions ClubAmy Halloran Flint Corn | Ablie Barden | Maine Wood Heat Midway BuildingAlbie Barden Foccacia | Kerry Altiero | Cafe Miranda Constitution Hall Space AKerry Altiero Wood Fired | Rye Breads | Continued | Sharon Burns-Leader | Bread Alone Bakery Constitution Hall Space BSharon Burns-Leader Wood Fired | Two bakers, Two methods, Two stories | Continued StableKerry Hanney • Blair Marvin

12:45pm EDT

Lunch Grandstands Networking Grandstands

2:15pm EDT

The Great Bake Off Wood Fired OvensSharon Burns-Leader Baking with Middlings Constitution Hall Space BJess Wagoner Pilot Brewing with Allagash Using Maine Sourced Grains (Continued) | Jason Perkins, Brewmaster -Allagash Brewing Company Bingo TentAllagash Brewing Company • Jason Perkins Whole Grains Insights: Milling + Kneading + Baking Constitution Hall Space AJaviera Montoya • Laurel Hansen

3:45pm EDT

Closing Remarks Constituation HallTristan Noyes