Tag Archives: grain

Recipe: Accident Bread

Accident Bread happened because I was experimenting with Sirvinta wheat, a heritage grain I picked up at the Maine KneadingĀ Conference. I was under the impression it was a high extraction flour but the resulting dough was quite different than expected. … Continue reading

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Memories of the 2016 Kneading Conference

On July 28 and 29 I spent a highly entertaining and educational couple of days at the 2016 Kneading Conference in Skowhegan, ME in the company of 250 folks, most of whom were professional bakers or food educators. Skowhegan is … Continue reading

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