Name: From Molecules to Oven: the Science and Practice of Leavening
Start: 2026-07-23T13:30:00-0400
End: 2026-07-23T16:00:00-0400

We envision a world where local grain economies that are
good for people and good for the planet can thrive.

From Molecules to Oven: the Science and Practice of Leavening

Thursday July 23, 2026 1:30pm - 4:00pm EDT

Tewksbury Hall

This workshop will begin with a detailed introduction to what leavening involves, and will cover the microbiology and chemistry of the process at a fundamental level. Yeasted and sourdough baking techniques will be discussed in detail. This will be followed by a hands-on practical session with a wood-fired oven which will occupy the bulk of our time. Major techniques of yeast leavening ranging from direct dough, through advanced preferments will be demonstrated, followed by sourdough. Bread will be baked by participants and the workshop will culminate with taste testing across the entire range of techniques including an unleavened offering for contrast.

Speakers

Kerry Altiero

Dusty Dowse

Owner/Operator, Lammastide Bakery

Harold “Dusty” Dowse has been baking for a half century and is the Baking Education Coordinator for the Maine Grain Alliance, Director of the Maine Artisan Bread Fair, and Resident Baker. He has developed a year-round workshop program to help participants develop artisan baking... Read More →

Thursday July 23, 2026 1:30pm - 4:00pm EDT
Tewksbury Hall

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Kneading Conference 2026

Kerry Altiero

Dusty Dowse

Attendees (24)

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Success you have shared X tickets.

Kneading Conference 2026

Kerry Altiero

Dusty Dowse

Attendees (24)

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