We’re back – Kneading Conference West

After a long hiatus the blog is being revitalized.

More molecules of the moment to come.

This is wheat I did with my weekend.


reported here


and here


and here


Pictures are courtesy of Meeghen at Breadsong who also makes a killer 80% rye bread that uses the a “scald” or porridge of pre-gelatinized rye flour as part of the process.

The breads come from the session I shared with Leslie Mackie of Macrina Bakeries Seattle on barley in breads.

Other than that I shared a long session on the science of breadmaking and grain and flour testing methods with Lee Glass MD, and Bread Baker’s Guild member.

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