Kneading Conference West
“You couldn’t buy flour, white flour, any more without taking four times the quantity of brown flour. Those who could afford it ate bread and biscuits with white flour and made mash for the chickens with the brown.”
East of Eden, John Steinbeck
Inspiration
Bakers of bread, owners of bakeries, farmers of grain and millers of flour gathered in Burlington, Washington at the WSU-Mount Vernon Research Center in September to share all things that make a better bread. Kneading Conference West was a dough filled weekend stuffed with learning and floury experiences in whole grain breads. Workshops, panels and presentations, field trips, networking and bread fresh from the oven are few of the highlights of the conference. Wood-fired bagels for breakfast, challah warm from the oven, tangy sourdough fruity and sweet with raisins and apples and a thrilling heritage wheat puff pastry all were part of the experience.