{"id":358780,"date":"2026-07-30T17:53:39","date_gmt":"2026-07-30T17:53:39","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/bread-is-flour-water-salt-and-hope\/"},"modified":"2026-07-30T17:53:39","modified_gmt":"2026-07-30T17:53:39","slug":"bread-is-flour-water-salt-and-hope","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=358780","title":{"rendered":"Bread is Flour, Water, Salt, and Hope"},"content":{"rendered":"


\n<\/p>\n

\n
\n

For the second year in a row, I attended the Kneading Conference<\/a> in Maine to learn from grainiacs and bread buffs<\/em> from all over the country\u2014to use the words of the Maine Grain Alliance. This year\u2019s keynote address was given by Dave Bauer of Farm and Sparrow Mill<\/a> in NC, and two ideas he shared stuck with me:<\/p>\n

Community is an antidote to burnout.<\/em>
Bread is flour, water, salt, and hope.<\/em><\/p>\n

I\u2019ve always thought of bread baking as a blend of science and art, and each year this conference reminds me that hope and community<\/strong> are also at the heart of the craft. To me, hope is in the rush of excitement when you check on a dough in the morning, pull the lid off the pan, or try a new flour, recipe, or method. Community is in the satisfaction of feeding people and in connecting with other bakers and people who make bread possible: farmers, millers and more.<\/p>\n

A heartfelt thank you to the Maine Grain Alliance leadership and staff, the absolutely delicious Biergarten and other caterers, event sponsors, and of course, the fascinating presenters and fellow attendees!<\/p>\n

\"Knedle<\/a><\/p>\n

Knedle fruit dumpling, pierogi workshop, Krem & Lily Miskevich Combra<\/p>\n<\/div>\n

<\/p>\n

\"Manoushe\"<\/a><\/p>\n

Manoushe, Danny and Johnny Dubbaneh, Z&Z Manoushe Bakery<\/p>\n<\/div>\n

<\/p>\n

\"Paul<\/a><\/p>\n

Paul Pollaro, seed restorationist, chart of the loss of seed diversity over the past century<\/p>\n<\/div>\n

<\/p>\n

\"Steppenweizen<\/a><\/p>\n

Steppenweizen Derenburg<\/em> hard red winter wheat, sunrise grain walk with rare and heritage seed restorationist Richard Roberts<\/p>\n<\/div><\/div>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

For the second year in a row, I attended the Kneading Conference in Maine to learn from grainiacs and bread buffs from all over the country\u2014to use the words of the Maine Grain Alliance. 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