2013 Kneading Conference: Grains and Iconic Foods of Northern New England by Sharon Kitchens

Each summer since 2007, persons with a hungry curiosity about bread and baking have gathered in Skowhegan, Maine to learn more about building a brick oven, wood-fired baking, growing grains, and eating well. The Kneading Conference attracts farmers, homesteaders, bakers, ambitious home cooks unsatisfied with factory-sliced bread, and masons to share ideas and learn new skills.

Over two days attendees have options such as building a brick oven from scratch with heralded mason J. Patrick Manley III, getting a bit of flour on their hands learning to bake bagels in a wood-fired oven with Master Baker Jeffrey Hamelman of King Arthur Flour, or learning about growing heirloom varieties of corn from Albie Barden, co-founder of the Common Ground Fair.

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