KNEADING CONFERENCE

(For the full schedule, go to kneadingconference.com)

WHERE: Skowhegan State Fairgrounds, 33 Constitution Ave.

HOW MUCH: $300

JULY 28

8 a.m.: Breakfast by Local Sprouts and Bomb Diggity Bakery

9 a.m.: Keynote address from Michael Nischan, a professional chef, sustainable food advocate, and president and CEO of Wholesome Wave

10:15 a.m.:

“Local Grain: Why Bother?” – Stephen Jones, director of the Northwestern Washington Research and Extension Center of Washington State University

“The Business of Baking” – Panel discussion moderated by Jeffrey Hamelman, director of the King Arthur Bakery in Vermont. Panelists: Jim Amaral of Borealis Breads; Randy George of the Red Hen Baking Co. in Montpelier, Vt.; and Alison Pray of Standard Baking Co.

“Artisan Bread 101: French Boules/Batards” – Michael Jubinsky of Stone Turtle Baking and Cooking School in Lyman

“How to Build a Clay Oven” – Stu Silverstein, co-owner of the Railroad Square Cinema in Waterville, artist and baker

“Masonry Brick Oven Building” – Pat Manley of Masons on a Mission in the town of Washington

“Sourdough Fermentation: Theory and Practice” – Dusty Dowse, biology professor at the University of Maine and a semi-professional baker

“Wood-fired Micro-Bakery: Production Techniques” – Richard Miscovich, teacher of artisan bread baking at Johnson & Wales University in Providence

11:30 a.m.: “Lessons from a Small Grain Economy in Denmark” – Ellen Mallory, sustainable agriculture specialist at UMaine Cooperative Extension

12:30 p.m.: Lunch by Local Sprouts

1:45 p.m.: n “Life in Ovens: Baking as an Artistic Practice” – Barak Olins of Zu Bakery in Freeport

“On-Farm Energy Solutions – Dorn Cox of Tuckaway Farm in Lee, N.H.

“Growing, Milling & Baking with Local Grains” – Ellen Mallory, sustainable agriculture specialist at UMaine Cooperative Extension; Jennifer Lapidus, organic grains project coordinator for the Carolina Farm Stewardship Association in Pittsboro, N.C.; and Jim Amaral of Borealis Breads in Portland, Wells and Waldoboro

“Artisan Baking for the Home Oven” – Melina Kelson-Podolsky, chef instructor at the School of Culinary Arts of Kendall College in Chicago

“Building Your Own Earthen Oven” – Stu Silverstein, co-owner of the Railroad Square Cinema in Waterville, artist and baker

“Mainely Desserts from a Wood-fired Oven” – Dara Reimers, owner of the Bread Shack in Auburn and participant in the 2008 Coupe du Monde de la Boulangerie

“Masonry Brick Oven Building” – Pat Manley of Masons on a Mission

3 p.m.:

“Small-Scale Thresher/Winnower Demo” – John Howe, engineer, inventor and owner of Howe Engineering Co.

“The Theory of Wood-fired Oven Design and How to Manage the Heat” – Albie Barden and Scott Barden, co-owners of Maine Wood Heat in Skowhegan. Albie Barden is a co-founder of the Kneading Conference and the Common Ground Fair.

5 p.m.: Local beer and wine bar; dinner

JULY 29

8 a.m.: Breakfast by Local Sprouts

9 a.m.: Keynote address from Molly O’Neill, author of three bestselling cookbooks, host of the PBS series “Great Food” and a food columnist and reporter for the New York Times

10:30 a.m.:

“Growing the Grain Is Just the Start: Now What?” – Stephen Jones, director of the Northwestern Washington Research and Extension Center of Washington State University; Amber Lambke, founder of the Kneading Conference and executive director of the Maine Grain Alliance; and Katie Baldwin and Amanda Merrow of Amber Waves Farm and the Amagansett Wheat Project in Amagansett, N.Y.

“Italian Baking at Its Best: Focaccia and Pasta” – Kerry Altiero, owner of Cafe Miranda in Rockland

“Pretzels and Brioche: New Twists on Old Classics” – Ciril Hitz, chair of the International Baking and Pastry Institute at Johnson & Wales University in Providence.

“The Wood-Fired Production Bakery” (enrollment filled) – Richard Miscovich, teacher of artisan bread baking at Johnson & Wales University in Providence, and Dusty Dowse, biology professor at UMaine and a semi-professional baker

“Yeasted Pre-ferments Simplified” – Melina Kelson-Podolsky, chef instructor at the School of Culinary Arts of Kendall College in Chicago

11:30 a.m.:

“Growing the Grain Is Just the Start: Now What?” – Q&A

“The Opportunities and Challenges of Working with Locally Grown Grains in Vermont” – Jeffrey Hamelman, director of King Arthur Bakery in Vermont

12:30 p.m.: Lunch

1:45 p.m.:

“Farming with a Triple Bottom Line” – Gabe Clark, owner of Cold Spring Ranch in North New Portland and manager of the agricultural sustainability program for the Manomet Center for Conservation Sciences

“A Slice of Heaven Breads: Genesis of a Baking Community” – Jonathan Rubenstein, rabbi, baker, baking teacher, mental health professional and co-founder of the charitable bakery Slice of Heaven Breads in Saratoga Springs, N.Y.

“Small Scale Wheat Growing 10″ – Will Bonsall, director of the Scatterseed Project

“Converting to Whole Grain Pastries” – Doug Brown, owner of Oak Haven Bakery in Granville Ferry, Nova Scotia; and Cate Conway, owner of Dancing Embers Bakery in North Anson

“Masonry Brick Oven Building” – Pat Manley of Masons on a Mission

“Pizza Dough Decon-structed” – Andrew Janjigian, associate editor for Cook’s Illustrated Magazine

3 p.m.:

Scythe demonstration – Carol Bryan, owner of Scythe Supply Inc. in Perry

Small-scale wheat growing Q&A – Will Bonsall, director of the Scatterseed Project

JULY 30

ARTISAN BREAD FAIR

WHEN: 9 a.m. to 4 p.m.

WHERE: Skowhegan State Fairgrounds, 33 Constitution Ave.

HOW MUCH: Admission is free. Parking costs $2 for the day.