In this workshop, we will actually bake real hardtack, such as old time schooner seamen and Civil War soldiers had and will press on to look at the wonderful variety of crackers now available, many with whole grains, seeds and nuts. Many of today’s small artisan bakers feature a line of such snacks and we will be working with pros who produce and sell these tasty items.

Bakers Jeff and Lisa Dec of Brazen Baking will discuss and demonstrate the creative process they undergo to formulate and produce Flatbread Skinnies, their Maine grown, whole grain update to the sturdy breads tradition. They will share a base recipe while discussing guidelines for formulating and mixing with different grains and ingredients. The focus will be on texture and flavors of the end product. Workshop participants will then create and roll out their own improvised cracker dough to bake. A group tasting and discussion will follow.

About the Instructors

Jeff and Lisa met at the Kneading Conference in Skowhegan.
After a decade of field archaeology and food service work, Lisa ran the Saxapahaw Village Bakehouse in central NC prior to relocating to Maine.
A former production baker at Pearl Bakery in Oregon, Jeff instructs bread making for the School of Natural Cookery and is active within the Maine farm and food scene.
Brazen Baking is a family run, wholesale bakery in Waldoboro which focuses on natural fermentation and traditional grain preparations, using Maine grown grains.