Sourcing, Milling & Baking with Heritage Grains
- We invite you to join Amber Lambke, CEO & Founder of Maine Grains and Kerry Hanney, founder, owner, and baker behind Night Moves, as they discuss baking with heritage grains, sourdough and stone-ground flours. Kerry will demonstrate an approachable at-home Nordic-style sourdough rye bread and Mexican cacao brownies featuring flint corn!
Join Amber Lambke, CEO & Founder of Maine Grains and Kerry Hanney, founder, owner, and baker behind Night Moves, as they discuss and demonstrate baking with heritage grains, sourdough and stone-ground flours.
Amber will kick off the workshop by discussing a variety of topics around flour, such as white vs. stoneground four, “Bread Flour” (protein content, etc), vs. “All Purpose” vs. “Pastry Flour”, what do we mean by ‘heritage’, ‘landrace’, and ‘modern’ wheats, flour for feeding your starter, milling at home and SO much more!
We will then virtually transport to Kerry Hanney’s bakery as she demonstrates baking a 100% rye sourdough bread that is easy to replicate at home along with Night Moves popular brownie recipe, Mexican cacao brownies featuring flint corn!
Meet The Presenters
Kerry Hanney is founder, owner, and baker behind Night Moves, a bakery in Biddeford, Maine dedicated to baking high quality naturally leavened bread and investigating the possibilities of sustainably grown regional grain. Founded in 2016 with two loaves of bread, Night Moves’ aim is to make sustainable regional grain more accessible to Greater Portland, in order to improve the health of our neighbors and to help build consumer markets for Maine grain growers. Night Moves now supplies 30 wholesale accounts in communities from Kennebunk to Belfast with thousands of whole grain loaves each month. Kerry’s work has been highlighted in Maine Magazine, Portland Press Herald, Martha Stewart Living, Food Network’s Best Bread Bakeries in America, London Financial Times, and Food & Wine’s 100 Best Bakeries in America, who called Night Moves’ sourdough ‘Maine in bread form.’ Interested in daily bread.
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, now draws hundreds of attendees from around the world each year and has spawned countless similar conferences. A driving force behind Maine’s sustainable foods movement, Amber has worked with local business leaders and community members to successfully bring the cultivation and processing of grains back to the northeast. Her efforts have generated a broader understanding and appreciation of the flavor, nutrition, economic and environmental value of freshly milled, organic grains.