The Skowhegan Fairgrounds have never looked like this before. Beside the grandstands sit several giant, copper, dome-shaped ovens. Clustered around them under small tents, people are measuring flour and rolling dough for captive audiences.
"I use unbleached, unbromated flour," said Michael Jubinsky, a former baker for the King Arthur Flour Company, who now runs the Stone Turtle Baking and Cooking School in Lyman.
The Kneading Conference is in full-swing. Now in it's fourth year, the event has nearly tripled in size and attracts 250 participants, including bakers from as far away as New Zealand
"This event is unique in that it's an event that brings together farmers, millers, bakers, oven builders, soil scientists, for a complimentary discussion about what it takes to have bread from seed to loaf," said Amber Lambke, this year's organizer of The Kneading Conference. She says it bears little resemblance to a typical conference of professionals, and not just because it's outdoors.
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