Join Blair Marvin of Elmore Mountain Bread and Kerry Hanney of Night Moves Bread and Pie at the Kneading Conference for a workshop focused on producing sourdough country breads made with stoneground Maine Grains flour using two different fermentation methods. Blair and Kerry will dive into the how and why each method fits into their own production schedules and how they each came to use local stone ground flours for all of their breads.