Key Note Speaker at the Kneading Conference 2019

Skowhegan, Maine - July 25, 26 2019

"Each year we gather farmers, millers, bakers, maltsters, researchers, and grain enthusiasts from around the world for two days of intensive baking workshops, wood-fired oven building workshops, and discussions about grain growing and running grain businesses. Attendees choose from hands-on workshops, live demonstrations, lectures, panel discussions, field trips and more"

*click here to check out the website.

Kneading Conference 2019 - Opening Remarks

I had the honor, of being invited by Pleasant Hill Grain to be a Key Note Speaker and talk about Milling and how to work with Ancient Grains. As being a foreigner and new to the bread scene, it was such an honor to be invited, therefore I wanted to share my experience with all of you who are part our amazing community - Vituperio.

My conference - Milling and Whole Grains

First, the environment at the conference was one of a kind. Everyone joining together to build community, learn from each other, and devote 2 days to learning and sharing about bread. From new techniques, new grains being grown or how to build an earth oven, etc. there was a workshop for everyone!

Having the opportunity to share those days with world reknown bakers like Kimberly Bell from the UK, Sarah Owens, Jim Amaral, Jacqueline Eng, etc. was an honor... I tried my best to learn from all of them to be able to bring all the knowledge back to our bakery and share it with you in future workshops.

As I mentioned before, the lecture I have was about Milling and using Ancient Grains - that you need to work differently as they are very different than modern wheats!

If you have been to the bakery in the last 2 months, you probably have seen the mill as I have incorporated milling into the workshops so everyone there can see the difference, in terms of flavor and aromas... and this is something I will continue doing.

I talked about ancient grains like Einkorn, Kamut, Spelt, and also about Rye and Red Winter Wheat. Below in this picture are the breads I flew with, for everyone to try and taste at the conference, and experience the different flavors these grains have.

100% Freshly Milled Sourdoughs: Kamut, Rye, Einkorn, Spelt, Red Winter Wheat

I will be uploading soon a workshop like the one I held at the conference where we work with ancient grains and milling... can't wait to see you there!



PS: Can't hide that my highlight was being able to meet Sarah Owens. If you don't know her check her out here!


Vituperio is a proud member of the Bread Bakers Guild of America

Bread Bakers Guild of America, Baking workshops

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Vituperio uses fresh stone ground flour from Castle Valley Mill in Doylestown, PA, USA and makes an effort to support and use local suppliers; using top quality ingredients and craftsmanship is our promise.

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