Sourdough, sourdough, sourdough, oh yea, sourdough!

Kneading Conference West 2013

007

For the third year in a row, the folks who put together Kneading Conference West, did a wonderful job. It was great to see baker friends from  former conferences, Floyd of The Fresh Loaf, MC of Farine and Meeghan of Breadsong.

It was also great to see baking instructors from past conferences, Scott Mangold of Bread Farm,

0073

Piper Davis and Laura Ohm from Grand Central Bakery,

0013

Kiko Denzer who builds a clay baking oven at the conference each year,

0087

Naomi Duguid and Dawn Woodward,

006

who always have something interesting going and one of my favorites, Andrew Meltzer,

001a

who is so much fun (look up the videos of his classes on you tube)

 

Kneading Conference West is hosted every year at the WSU Research and Extension Center in Mt. Vernon Washington. Ongoing classes for students and experimental research on plants and grains continued right along as the attendees of the conference invaded their peaceful center.

0021

There were new workshops this year as well as some repeat workshops. There is no way to take all of the workshops offered each year, which is unfortunate, but I attended as many as I was able to and visited several in progress to take pictures and see what was going on. On Thursday the weather was gorgeous, then it clouded up on Friday and Saturday. At least it didn’t rain. Many of the workshops were outside under tent canopies, while the rest were inside. The tent canopies allowed a greater number of participants to gather around the instructor as space was limited inside the buildings.

008

If you want to see the numerous workshops, the schedule is here.

Here are some pictures I took at Kneading Conference West 2013.

002

0011 0015 0018 0019 0026 0029 0030 0032 0039 0041 0043

0055  0065

0070 0079 0081 0086 0092 0095 00100 00101 00103

 

Similar posts
  • Pre-Launch of My New Baking Course &#...Hello Everyone! I’ve had a lot of interest in my new course and am excited for this Friday to arrive. Friday morning I will be sending out the Pre-Launch notice to all of the people on my Early Bird list. Not only do they get early entrance to my new course, “Learn to Bake Classic Bread, [...]
  • Baker’s Percent…. and Che...How many of you sourdough bakers like good cheese with your sourdough? My friend Daniel, is an expert on cheese and has a fun course all about cheese. I wanted to help him promote his course and he agreed to have a discount just for my blog readers so without further ado here is the [...]
  • How to get Blisters on Your Bread Cru...I have been called the queen of blisters…. ha ha ha! I love it! Now if you are from those countries where bread crust blisters are considered a fault, then go off and hide in the corner because this post isn’t for you.  Here in the USA we love blistered [...]
  • Review for Brod and Taylor Dough Proo...I’ve been working off and on with my Brod and Taylor dough proofer as I put together my courses. I’ve added the new optional second shelf to extend my use of the proofer. I’ve used this proofer since it first came out in  and was actually a beta tester for the company. I jumped right [...]
  • Program the KD8000 Scale and Use the ...I’ve been asked for quite a while to show how to turn off the “auto turn off” and also how to use the baker’s percent key for the KD8000. I made two videos because the one I was going to make was just too long, so I split it in two. In this video I [...]

1 Comment

  1. breadsong breadsong
    September 17, 2013    

    Hi Teresa,
    It was wonderful to see you and you really got around – great photos of so many fantastic things going on at this Conference!
    :^) breadsong

Leave a Reply

Your email address will not be published. Required fields are marked *

Get discount here!
Discovering Sourdough, The Books: All four volumes!

Categories

Archives

Proud member of Pizza Quest