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All You Knead to Know - An Artisan and Grain Workshop

Anyone from a chef to a farmer, as well as bakers in small and large bakeries, will find interest in this All You Knead to Know - An Artisan and Grain Workshop just for the baking industry. Baking is an art and a food science that allows many components to work together. You "knead" to come!

Date:

Knead to Know Logo

May 15, 2019

Register Online

Deadline to Register - April 24

Location:

The Botanic Garden - Oklahoma State University
3300 W. 6th St.
Stillwater, OK

Workshop Description:

Baked goods made from grain have been a global state of life for over several millenniums. It has provided calories and protein to generations of people when other foods were not available. Amazingly, to a lot of people, how to bake a loaf of bread at home is still a mystery, let alone, knowing how the grain was produced that supplied the flour. Anyone from a chef to a farmer, as well as bakers in small and large bakeries, will find interest in this specialized workshop just for the baking industry. Baking is an art and a food science that allows many components to work together. You "knead" to come!

Purpose of the Workshop:

  • Educate participants about the use and history of local wheat.
  • Understand what is flour.
  • Learn how and where wheat is grown.
  • Learn how the OSU wheat breeding program works.
  • Demonstrate long fermentation bread baking.
  • Show how grain can affect pasta qualities and characteristics.

Tentative Agenda:

8:00 a.m.Registration
Continental Breakfast
8:30 a.m. Welcome
Andrea Graves, FAPC
Mike Schulte, Oklahoma Wheat Commission
8:45 a.m What exactly are all the grains and flours available at the grocery store?
Renee' Albers-Nelson, FAPC Milling & Baking Specialist
9:30 a.m. Travel to the OSU Agronomy Farm
9:45 a.m. Wheat Improvement: From Perception to Reality
Dr. Brett Carver, OSU Wheat Breeder
10:45 a.m. Discussion/question session regarding how wheat is grown in Oklahoma
Dr. Brian Arnall, OSU Soil Fertility
11:30 a.m. Travel back to The Botanic Garden
11:45 a.m. Lunch/Explore The Botanic Garden
1:15 p.m. Long fermentation bread with hand shaping/rounding, fancy rolls, braiding and scoring
Jay Fernandez, Middleby Bakery
2:30 p.m. Break
3:00 p.m. Let's talk pasta!
Chef Chris Becker, Della Terra Pasta
3:45 p.m. Summary and Adjourn

Gayle Veum, RD, Vice President of the Wheat Foods Council, will be available throughout the day to answer one-on-one questions regarding grain nutrition.

Cost:

$25 per person - Thanks to generous sponsorship of the Oklahoma Wheat Commission!

A $25 fee will be billed to those who fail to cancel or attend. The registration fees cover lunch, refreshments and workshop material costs.

Registration:

Register Online

Or, call Karen Smith at 405-744-6277 to pay by phone.

Deadline to Register - April 24

Visa, MasterCard, Cash or Checks Accepted