Where To Go To Take The Boredom Out Of Breadmaking
“Bread is like dirt,” said Naomi Duguid, describing an attitude she encountered while researching flatbreads in the Soviet Union. “Yes, it’s the essence of life, but it’s so ordinary. How can you give it attention?”
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Duguid smiles when she speaks and lifts her voice with its an appealing Canadian accent, inviting people into her considerations. The cookbook author was giving plenty of attention to a very flat bread at the Kneading Conference West, three days of workshops in mid-September centered on grains and baking.
People sat on folding chairs under a tent and watched her make crackers. She and Dawn Woodward, the baker-founder of Evelyn’s Crackers stood at tables in front of a mobile wood-fired oven. Attendees asked questions, rolled dough and took notes.
The fourth year of the conference at Washington State University’s Mount Vernon Research Station was just underway. Bakers, farmers and people otherwise interested in grains came from as far as South Africa to learn everything they could about flour and its life from field to loaf. There were classes in sourdough, pastries, pizza, local flours, and soba noodles. People built an oven. Experts gave presentations on barley breeding, malting, baking science and gluten intolerance.
This is the sister event of the Kneading Conference, which began seven years ago in Skowhegan, Maine. Wheat breeder Steve Jones has spoken at that conference and is the director of the station at Mount Vernon, Wash. Bringing this bread brainstorm home made a lot of sense.
The western version is rooted in the Skagit Valley, lush farmland nestled along the Interstate 5 corridor just north of Seattle. The area was once used to grow oats for the city’s horses. Now farmers grow 80 different crops, including tulip bulbs, vegetable seeds and potatoes.
These farmers grow grains in rotation, to help build up the soil and break cycles of disease and pests. The grains generally go to the commodity market, which means the farms lose money compared with what they earn from the land other years.
Jones and others are helping farmers earn money from grains as specialty crops. Skagit Valley Malting Co., a small-scale malthouse, is almost up and running, malting test runs of barley for breweries, distilleries and culinary use. With help from the breeding program at the WSU station, vegetable farmers are branching into grain production. Nash’s Organic Produce is now growing and milling Espresso wheat, and marketing it along with their vegetables.
The conference highlighted these local projects and others in the region, such as Camas Country Mill. Farmer and owner Tom Hunton spoke about the way his Willamette Valley mill has facilitated production and use of grains, and other field crops. Growers now ask what they can grow for the mill, and consumers are eager to buy the flours and other foods the mill provides.
Wayne Carpenter and Mike Doehnel from Skagit Valley Malting spoke about custom malting. Bakers from Seattle and the surrounding area spoke about using local flour.
Jonathan Bethony is the staff baker at the station’s The Bread Lab. This bearded fellow is a dynamo, ready to tackle wheat varieties in all their complexity, and figure out how to make the most of all the flour’s qualities, good and bad. His tours of the lab, with Ph.D. student Colin Curwen-McAdams — who endearingly linked his studies in seed breeding to baking with his mother — were both lively and thought-provoking.
Bethony gave an enthusiastic presentation on how to work with sourdough, praising the reactions that occur between its wild yeast and bacterial components.
Breadmaking tips from the experts
“If the world would just work like a sourdough, we’d be all set,” he said. Bethony drew parallels between starters and any other relationship. Leave your starter in the fridge for a while, and like a neglected friend, it is going to need a while to warm up and be ready to use.
Scott Mangold from Breadfarm Bakery referred to Bethony as he gave a workshop called Learning to Love Your Local Wheat. “Jonathan said he started looking for signs he knew from baking with white flour, and stopped worrying whether it’s going to fall apart,” Mangold said. “That was a big breakthrough for me, to just trust that it is going to work.”
Bakers are trained to expect certain performance from flour, because most flour is milled to narrow industry standards, from grains that have very specific quality profiles. Local flours tend not to fit these strictures, and can really behave differently in leavened doughs, causing the anxiety that necessitated a workshop with such a name.
“When I’m testing new flour, I’m making observations and writing everything down,” Mangold said, passing around a chart that detailed the way he used his hands and eyes to gather information from different batches of bread.
This and other workshops — one on soba noodles led by Sonoko Sakai — had bakers up and at the bowl, honing the practice of work and observation. Bakers from King Arthur Flour led discussions and classes that were a little more geared to professional baking, but not too much for the experienced home baker. Richard Miscovich showed people how to use wood-fired ovens for bread and beyond, a live version of his new book, “From the Wood Fired Oven.”
Lectures and discussions on baking science, barley breeding and gluten intolerance also filled the schedule, and two keynotes framed the larger conversation about grains in practical and symbolic terms.
Darra Goldstein, founding editor of Gastronomica, spoke about bread culture, using examples of bread in Western art as a lens to discuss its symbolism. She showed how people used to hold bread close to the heart, and how 20th century paintings have bread on cutting boards.
These presentations presented ideas people considered throughout the rest of the conference, and when they went back home.
The farmer-miller-baker model Oechsner presented is something people could see happening, and help make happen, in their own back yard. Bakers mused about how to bring bread close to the heart again. If we do away with bakery bags, will we have lovely images of people carrying bread close to their chests posted on the bakery walls?
The discussions illustrated the ways that grains have glued us together, body and soul, and we can imagine that gorgeous connection again.
Top photo: Zester Daily contributor Sonoko Sakai demonstrates breadmaking at Kneading Conference West. Credit: Amy Halloran