skip to main content

The bread fair is tomorrow!

14 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!

Sort by:Oldest

Comments (3)

triciae
14 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
14 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
Bread bakers - how can I adapt this to a non-bread machine method
Q
Comments (11)
The yogurt shouldn't be a problem reacting with yeast. Yeast actually works best in a mildly acidic environment, which is why ascorbic acid is often mixed with dry yeast products. To improve the rise of breads containing wheat germ and whole wheat flour (which contains wheat germ), I always add an acid ingredient to counteract the gluten-damaging effects of glutathione in the wheat germ. Bacteria (in yogurt and also present in bread dough made without yogurt) produces those tasty acids in bread dough that improve the flavors of bread when we refrigerate it. The acidity already present in sourdough starters help sourdough breads keep longer, inhibit mold growth and also slows staling, and you'll see the same qualities in breads made with yogurt. -Grainlady
...See More
Bread Baking Tomorrow
Q
Comments (5)
i made challah for Rosh Hashanah Also made a batch of abin5 master just to see if the new storage bucket is too small for a halved recipe. Yes, a bit small. I hope dh eats today's test roll as I have been munching on yesterday's failed challahs(didn't rise-that's the first time for that failure) But still good with all that butter and sugar.
...See More
scrapbook fair at qvc 1/18 (tomorrow)
Q
Comments (3)
I haven't used them, but if they add a lot of pages, might be worth it. I got Brenda Walton's 3-D Dome Stickers. I love 'em. Good for cards too. And I did get the cutter set to help with making mats. I can never get my squares matched up to make a good clean cut mat. Also the auto delivery special value of the day. That was so neat. I had a gift certificate from my daughter for Christmas so I had a field day. Love it!!!
...See More
agmss15
Original Author
14 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!

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

Wannemacher Interiors

26 Reviews

Customized Award-Winning Interior Design Solutions in Franklin Cnty OH

More Discussions

Chloebud, how important is the icing on the pumpkin bars?

14

Anyone know how to make crunchy thin insect legs?

6

American Chestnuts and Black Walnuts

6

Follow-ups and Thanks re Pie, Fruit Leather and Halloween

6

Be still my palate!

8