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Friday, July 26 • 11:15am - 12:45pm
Wood Fired | Two bakers, Two methods, Two stories | Continued

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In this three hour workshop you will produce sourdough country breads made with stoneground Maine Grains flour using two different fermentation methods.  You will dive into the how and why each method fits into Blair and Kerry's production schedules and how they both came to use local stone ground flours for all of our breads.
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 →
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 mill... Read More →

Friday July 26, 2019 11:15am - 12:45pm EDT
Stable
  Demonstration, Baking

Attendees (20)