By Kirsten Hollansworth
STILLWATER, Okla. – Renee Albers-Nelson, baking and milling specialist with the Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University, is set to host All You Knead to Know, an artisan and grain workshop, from 8 a.m. to 4 p.m. on May 17 at FAPC.
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.
“It’s a mystery to a lot of people how to bake a loaf of bread at home,” Albers-Nelson said. “But, baking is an art and it’s important to understand the history of wheat flour.”
This hands-on workshop will allow participants to hear from guest speakers including Mike Schulte, Oklahoma Wheat Commission executive director; Gary Lowrance, retired director of product development and quality control with Shawnee Milling Company; and Bailey Norwood, OSU agricultural economics professor.
Andrea Graves, business planning and marketing specialist, said participants will gain knowledge about OSU’s Wheat Breeding Program, wheat flour milling and the variety of flavors in bread.
“This workshop should be of interest to anyone of all baking levels who appreciates the process of making and eating good bread,” Graves said. “Participants will do some hands-on activities with sourdough, and of course get to do some tasting. Our guest speakers will be sharing tips and knowledge they have learned through their years of experience in the baking industry.”
For more information and registration details, contact workshop coordinator Karen Smith at 405-744-6277.
