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Friday, July 28 • 11:15am - 12:45pm
Shortcuts, Detours, Baking with Ghosts | Hungry Ghost Bakery | Jonathan Stevens
This workshop/discussion will focus on the use of fresh local flours, integrating such things as fresh vegetables and fruits, bran starters, sea water, salvaging dough disasters and general surviving the reckless career path that is baking bread. Loaf samples will be shared, tasted & analyzed together.

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Jonathan Stevens

Jonathan Stevens  is a co-owner and head baker at Hungry Ghost Bread in Northampton, MA,where all the breads are naturally-leavened, fermented overnight and baked in a wood-fired oven. Half of the bakery’s flour comes from a farm just up the road.

Friday July 28, 2017 11:15am - 12:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976