After rolling in the dough and making new friends at the Kneading Conference, the Maine Grain Alliance put out a challenge to bake bread for all the volunteers of the 2013 Common Ground Country Fair. In previous fairs they would get day old bread donated. The opportunity to have freshly fermented and wood-fired artisan bread on-site […]
We recently had a special opportunity to attend the Artisan Bread School’s course in Kentucky with Carl Shavitz. This would be our second course with Carl and it offered us the chance to delve deeper into the crusts and crumbs of hand-made loaves & artisan bread recipes. The class was held just outside of Louisville […]
Earlier this year, I had heard about a wood fired bread oven at the Carriage House Bakery, part of the Potsdam Food Co-op. Recently I called up the head baker, Chris Affre, to see if I could check out their wood fired bread oven. He quickly welcomed us with open arms. We met with Chris and […]
Inspiring. Motivating. Delicious. These are my three take-aways from the Maine Grain Alliance 2013 Kneading Conference and Artisan Bread Fair in Skowhegan, Maine. Much like the NOFA Organic Farming Winter Conference, this was a gathering of kindred spirits bonded around common passions: namely, artisan bread. I was fortunate enough to get into the production workshop led […]
I know this blog is called ADK Farmer Dan, but honestly, I’m just here farming ideas. Luckily my main creative outlet has been the continued experimentation in the fermentation arts. This weekend was bottling our latest five gallon batch of homebrewed ales: a Summer variety of a yet to be named brew. The weekend before […]
Direct from the oven, you can hear the loaves crackle as they rest on a rack exuding a roasted caramel-like aroma. Our local pastor, with some soft, creamy butter, can easily enjoy a tasty loaf like this as his simple dinner. Even folks who are trying to lower their carbs and gluten intake are somewhat […]
Kimmy and I took a class in Tuscany last May with the Artisan Bread School where we made sourdough, focaccia, ciabatta, grissini and several other styles of bread. Now it’s time to start thinking about designing our own wood-fired oven.