Presented by: Damons Damon's Beverage Mart & Redemption
This workshop will be hosted virtually and in-person at Maine Grains (Skowhegan, ME)
To enroll in the in-person workshop Click Here
To enroll in the virtual workshop Click HereNOTE: All full pass registrants can opt to attend in-person for no extra cost. Please email kayla@mainegrainalliance.comThe hearth is the focal point of the home, the place where historically the daily bread was baked over an open fire. Join Michael and Evan for a journey back to the ancient Middle East, Mesopotamia, the home of flat breads and hearth breads. Using a small pizza oven they will demonstrate a variety of breads. From pitta, pide and pizza, to sangak, manoush and barbari.
Learn how to make a quick and easy flatbread dough, as well as how to control the fire and oven temperature.
Michael has spent the last two years living in the Republic of Georgia, between Turkey and Russia. Evan and Michael will demonstrate how to make Georgia Khachapuri, a filled flatbread, as well as breads from Turkey and Lebanon. If you have ever wondered why and how bread became the "staff of life" then this is for you.
