skip to main content

The bread fair is tomorrow!

11 years ago

The locavore movement seems to have become very strong here in the years while I was away. A lot of new young farmers are around who are much more down to earth and business-like than the hippies I grew up around. As part of that people have gotten interested in reintroducing the idea of growing grains in central maine. And as an extension of that the kneading conference and bread fair have been going on for about 6 years. The kneading conference is something that is getting lots of people from afar. I'd like to do sometime but at $300 I haven't yet been able to justify it. One of the people central to the kneading conference has also bought the old jailhouse and has turned it into a gristmill. The local farmer's market is located there and now there is a cafe with local foods (run by my stepsister and her husband). All very cool - but the bread fair is really fun - lots of really really good breads and cheeses, supplies, woodfired ovens, baking supplies. Last year I had a real croissant and some aged cheeses! Amazing. King Arthur is one of the sponsors. Worth a visit!

Comments (3)

triciae
11 years ago
I knew I'd read an article on growing bread grains in New England again. Found it!

I'm off to check KA's website to see if there's any available here in New England yet (the article I've linked was written in 2010).

Thanks for the reminder to keep checking on their progress.

/tricia

Here is a link that might be useful: Bread grain in New England
triciae
11 years ago
Interesting article from King Arthur...

/tricia

Here is a link that might be useful: KA on growing Maine/Vermont bread grains
Related Discussions
Garden Fair Bethel CT - Tomorrow
Q
Comments (1)
Hope it went well.
...See More
New bread recipe - Fruit and Nut Breakfast Bread
Q
Comments (49)
Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna
...See More
I want to make bread with my sourdough starter tomorrow
Q
Comments (1)
Ginny, you will find all kinds of different advice. Here is how I use my starter. When I take it out of the fridge to feed it, I take 2 ounces of the discarded starter (60g) and mix it with 225g of flour and 225g of water. Stir well cover and leave to double. Once it is doubled, I add it to 1000g of flour , 680 to 750g of water, and 26/27g of salt. So based on when you want to make your bread. I would make the preferment now. It should have doubled in about eight hours. Then you can make your dough and put it in the fridge for an overnight longer fermentation. Bake tomorrow. Take the dough out of the fridge about 3 hours prior to shaping. It needs to come to room temperature and start to rise again. Then you can shape and proof and bake. If this is the first time you are using your starter, you might want to add a pinch of yeast just for insurance. Or just take your chances. ~Ann Here is a link that might be useful: Sourdough Bread This post was edited by ann_t on Fri, Nov 14, 14 at 16:51
...See More
How to start bread tonight and finish tomorrow?
Q
Comments (9)
The fecipe you posted could go in the refrigerator after the first kneading....but the interesting thing I am learning is that a rest in the refrigt akes the place of most of the kneading... Un baked dough keeps 5 to 6 days before it begins to go gray and funky.....but when it does....just add more flour and water and a bit of sugar and call it a starter or poolish or biga or whatever.....use some in your next batch of bread. Really unless it begins to mold or get really nasty sour, it's good for a long time! Linda C
...See More
agmss15
Original Author
11 years ago
I got there late and didn't get to stay long. My very new very young puppy has proven to be an escape artist from crates - so I finally just brought him along. He was a hit. I got the last incredible almond croissant, sampled some very decadent cheeses, and got some herbs and a loaf of whole wheat sour dough.

As always there were a bunch of different kinds of wood fired ovens - from earth ovens to panydol's amazing (expensive) copper domes. They look like eastern orthodox churches. Scythes and other harvesting tools. More local grain and flour producers than in years past. Books and baking equipment. And the usual variety of vendors - including someone who weaves beautiful linen dish towels that I crave. I have never before obsessed on a dish towel.

I ran into the one of the owner's of the gristmill and founders of the kneading conference - she was exhausted but said the weekend was very successful. I can't express how amazing it is that this is going on in a small town in central Maine. In two weeks - same exact spot - ferris wheels, tractor pulls and fried dough. The State Fair!

Sign Up to Comment

Related Stories

HOMES AROUND THE WORLD The Kitchen of Tomorrow Is Already Here

By Mitchell Parker

A new Houzz survey reveals global kitchen trends with staying power

EVENTS Who Will Create the Iconic Furniture of Tomorrow?

By Vanessa Brunner

Promising design talent gets the spotlight in a San Francisco exhibition. Take a peek here

EVENTS Treasure Hunting at the Brimfield Antiques Fair

By Jessica Delaney Photography

More than 5,000 antiques dealers are selling their goods along a 1-mile stretch of rural New England this week. Here's what we found

KITCHEN DESIGN Design an Easy-Clean Kitchen

By Pangaea Interior Design, Portland, OR

"You cook and I'll clean" might no longer be a fair trade with these ideas for low-maintenance kitchen countertops, cabinets and floors

CITY GUIDES Houzz Travel Guide: Atlanta for Design Lovers

By Becky Harris

You'll find world-class museums, restaurants, hotels and shops in Georgia's woodsy, welcoming and charming capital

CONTRACTOR TIPS Learn the Lingo of Construction Project Costs

By Ventana Construction LLC

Estimates, bids, ballparks. Know the options and how they’re calculated to get the most accurate project price possible

FEEL-GOOD HOME Simple Pleasures: Scent and Memory

By Laura Gaskill

Fragrant jasmine, fresh-brewed coffee, baking bread. Scents can evoke memories and bring sensory pleasure to our homes

KITCHEN DESIGN Houzz Call: Tell Us About Your First Kitchen

By Becky Harris

Great or godforsaken? Ragtag or refined? We want to hear about your younger self’s cooking space

FARMHOUSES World of Design: See How 9 Families Live and Farm on Their Land

Join us as we visit the homes and farms of passionate food producers and hear about rural life around the globe

EDIBLE GARDENS Summer Crops: How to Grow Squash

By Marianne Lipanovich

Almost foolproof and with cheerful flowers, squash comes in a wide range of varieties to plant in spring

Sponsored

More Discussions

Good ideas for packing on healthy weight?

12

GF, DF, chocolate cake/muffin recipe

10

What would you make with a bunch of chard?

34

Tips on Enchiladas please

16

Does coriander actually add anything?

8