Name: Flavorful, Wild-Fermented, Gluten-Free Sourdough Bagels!
Start: 2026-07-23T10:00:00-0400
End: 2026-07-23T12:30:00-0400

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

Flavorful, Wild-Fermented, Gluten-Free Sourdough Bagels!

Thursday July 23, 2026 10:00am - 12:30pm EDT

The 1909 House

This workshop will cover the basics of making gluten-free bagels from scratch- starting with mixing the dough, fermentation, shaping, boiling, and baking. We will not use yeast or eggs for the dough, but rather rely on sourdough and overnight fermentation for flavor, rise and texture.

Working with whole grains that are gluten-free is different from traditional bagel dough. This workshop will include talking about the whole grain flour blend, mixing the dough, shaping, and participants can customize their bagel flavor for the final boil and bake. We will be using a flour blend that includes hand-milled organic oats and organic
buckwheat from Maine Grains.

Speakers

Sarah Magid

Knead Love Bakery

Sarah Magid is the founder of Knead Love Bakery, an artisanal gluten-free bakery in Brooklyn, NYC. She launched Knead Love in 2018 following a 15-year career as a jewelry and accessories designer, during which she pursued a custom cake business creating ornate wedding cakes inspired... Read More →

Thursday July 23, 2026 10:00am - 12:30pm EDT
The 1909 House 147 Madison Ave, Skowhegan, ME, United States, 04976

Success you have shared X tickets.

Kneading Conference 2026

Sarah Magid

Attendees (7)

Get help with the event

Success you have shared X tickets.

Kneading Conference 2026

Sarah Magid

Attendees (7)

Sign up or log in to save this to your schedule, view media, leave feedback and see who's attending!

Get help with the event