THE MAINE GRAIN ALLIANCE PRESENTS

The Baking & Grain Education Video Library

Gain Access To A Growing Library Of Virtual Workshops From Experts Around the World

Our video workshop library includes:

  • More than 75 hours of educational videos covering a wide ranging array of baking and grain education topics.

  • A dedicated page that hosts the video, resources, question and answer sections, and links to workshop recipes and formulations.

  • Access to all new workshops posted on a variety of exciting grain topics throughout the year.

  • A secure login to view video pages on our website valid for 1 year.

Purchase Your Annual Pass
Login to your MGA account to view videos.

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Crafting Holiday Cookies with Regional Grains 

with Caitlin Hillery

2hr 15min

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Bread & Roses 

With Rose Wilde and Amy Halloran

1HR 46min

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Spiking Your Cakes With Whole Grains 

With Victoria Nam

2HR 15min

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Mastering Cracked Rye Bread

with Judith Lehnhardt

1hr 48mins

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Scaling Organic Grains for Commercial Markets

With Amber Lambke (Maine Grains), Joel Alex (Blue Ox Malthouse), and Kerry Hanney (Night Moves Bakery)

1HR 56min

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A Maine Grains Menu

With Vanessa Seder

1HR 40min

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Farm to Focaccia

with Theresa Culletto

2hr 4min

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Tortillas & Empanadas

With Roxana Jullapat

1HR 48min

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When Weeds Talk

With Jay McCaman

1HR 15min

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100% Northern European Rye

with Jim Williams

1hr 57min

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Wholesome Grains For A Healthy Planet

With Sarah Owens

2HR 0min

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Desem Demystified

With Jennifer Lapidus

2HR 9min

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Pastiera Italian Easter Ricotta and Wheatberry Tart

With Christy Timon & Abe Faber 

1 HR 53min

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Choreg – Armenian Easter Bread 

With Andrew Janjigian

2HR 3min

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Why that local flour you bought could just be the future of the US economy

With Amber Lambke

1HR 53min

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Wholegrain Holiday Baking

with Dawn Woodward

1hr 30min

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Fresh Milling & Whole Grain Bread

With Beesham Soogrim

2HR 2min

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Woodfired Baking with Regional Heritage Grains

With David Kaminer and Andy Clark

2HR 06min

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My Grandfather’s Bread

With Brian Lance

1Hr 54min

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Bread Art

with Judith Lehnhardt

2hr 5min

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Matnakash: The Armenian ‘Fingerprint’ Flatbread

With Andrew Janjigian

1HR 56min

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Gluten-free and Vegan Summer Treats

With Sarah Magid

1Hr 59min

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Intro to Rye & Freshly Milled Flour

with Matthew James Duffy

2hr 3min

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Introducing Fermented Nutritional Supplements to Make Healthier Breads

With Dan Leader

1HR 44min

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Sourdough Crackers

With Jeff Dec & Lisa Dec

2Hr 01min

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Hearth Baked Donuts? You Bet!

with Christy Timon & Abe Faber

1hr 57min

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Rye Fermeneted Pryaniki

with Ellie Markovitch

1hr 57min

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Fresh Milling & Whole Grains

with Maria Speck

2hr 6min

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Baking By Touch, Not Tech

With Ellie Markovitch & Amy Halloran

1Hr 56min

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Phyllo Pita

With Marc Levy

1HR 11min

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Hybrid Ovens: Affordable, durable, and efficient owner-built bake ovens

with David Neufeld

40min

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Entrepreneurship- Shapeshifting and the Skills Required for a “Marathon of Sprints”

With Amber Lambke

1Hr 24min

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Going It Alone- Decisions of a Solo Baker

With Barak Olins, Blair Marvin, Dave Miller, Jim Williams, Mike Zakowski

2HR 10min

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Keynote Address – 2022 Kneading Conference

With Roxana Jullapat

44min

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Beyond Pizza: Versatile Uses for Local Dough on the Menu

with Heather Kerner

1hr 5min

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Art at the Intersection of Bread & Community

With Gerald Walsh

35min

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Breads From the Hearth 

with Michael Hanson & Evan Orloff

2hr 0min

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Bread, Earth, & Fire Movie Night

With Stu Silverstein

38min

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Corn From Past to Present

With Dr. Dusty Dowse

2HR 11min

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Artisan Techniques for Wood-Fired & Home Baking

with Richard Miscovich from the Kneading Conference Archives

2hr 14min

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Artisan Doughnuts

With Rachel Wyman and Stephanie Swane 

2Hr 10min

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Baking With Buckwheat

With Father Paul Dumais and Ora Breads

2HR 11min

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Sourcing, Milling, & Baking with Heritage Grains

Instructional Video From Amber Lambke & Kerry Hanney

2HR 57min

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Baking Common Ground Whole Grain Bread

With Dusty Dowse, MGA Baking Director 

22min

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Holiday Pies

Instructional Video From Jacqueline Eng & Kylie Christensen 

2HR

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The creation of bread, from the molecules and microorganisms to the finished loaf.

with Dr. Dusty Dowse

2hr 5min

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Roger Jansen, a grist mill virtuoso, demonstrates the endangered art of grist stone “battening”

from the Kneading Conference Archives

42min

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Amber Waves of Gluten: The Story of One of the Most Famous Protein Families

With Cathy Zabinski

1HR 34min

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The Battle of shelf life (1 year… No Problem)

with Daniel Des Rosier

1hr 22min

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Small Grains as Brewing Ingredients: Perspectives from a brewer and two farmers

With Jason Perkins, Jacob Buck, Sara Flewelling, Matt Williams

1HR 53min

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Showcasing Rotation Crops

With Maeve Mcinnis, Amber Lambke, Doug Winslow, Jason Grant

1HR 20min

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Multipurpose Sourdough Virtual Workshop

With Ellie Markovitch and Amy Halloran

1Hr 36min

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Bread Is Art

Instructional Video From Kerry Hanney and Emily Pappas

11min

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Ciril Hitz Opens His Workshop at the 2009 Kneading Conference

From the Kneading Conference Archives

44min

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Pasta and Focaccia

With Kerry Altiero

2HR 0min

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Beautiful Breakfast Focaccia 

With Teri Culletto

2HR 4min

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Ellie Markovitch Shares Her Spelt Crust

Instructional Video from her Kitchen

3min

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Baking With Botanicals

with Susannah Gebhart

2hr 01min

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Sourdough 101

With Jim Amaral 

2HR 6min

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Contact

kayla@mainegrainalliance.com