I was fortunate enough to have learned of the Kneading Conference in 2013, the year you taught a pizza class ("World-class pizza from a home oven") and I became a huge fan of yours. I have to admit the overall event was almost overwhelming for a home baker - so many great bread bakers in one place, all anxious to learn and anxious to share.
I learned a great deal from that class, and although I'd been a longtime Pizzamaking.com forum member, I consider it the best time I've ever spent learning about pizza.
I still have my notebook and all the handouts from 2013. Richard Miscovich was the keynote speaker. Your class, Jeffrey Hamelman's on bagels, Dusty Dowse's on sourdough English muffins, and Dara Reimer's on scones and croissants were by far my favorites, and I refer to notes and recipes from all of those often.
I would definitely urge anyone who has the opportunity to experience it first hand, especially when it's held in-person next year. There is nothing like it and chance to learn from so many great, enthusiastic instructors in one venue is incredible.
The Kneading Conference is amazing! The first time I went I was afraid I'd be in over my head as a home baker, or not be able to translate what I learned to a home oven. What I found were incredible classes and an environment that fostered interaction between all attendees, professionals and home bakers alike. I learned a ton from the classes but I also learned a ton through conversations with fellow home bakers. I'm looking forward the this year's conference, but can't wait until the next one in person.
I was fortunate enough to have learned of the Kneading Conference in 2013, the year you taught a pizza class ("World-class pizza from a home oven") and I became a huge fan of yours. I have to admit the overall event was almost overwhelming for a home baker - so many great bread bakers in one place, all anxious to learn and anxious to share.
I learned a great deal from that class, and although I'd been a longtime Pizzamaking.com forum member, I consider it the best time I've ever spent learning about pizza.
I still have my notebook and all the handouts from 2013. Richard Miscovich was the keynote speaker. Your class, Jeffrey Hamelman's on bagels, Dusty Dowse's on sourdough English muffins, and Dara Reimer's on scones and croissants were by far my favorites, and I refer to notes and recipes from all of those often.
I would definitely urge anyone who has the opportunity to experience it first hand, especially when it's held in-person next year. There is nothing like it and chance to learn from so many great, enthusiastic instructors in one venue is incredible.
The Kneading Conference is amazing! The first time I went I was afraid I'd be in over my head as a home baker, or not be able to translate what I learned to a home oven. What I found were incredible classes and an environment that fostered interaction between all attendees, professionals and home bakers alike. I learned a ton from the classes but I also learned a ton through conversations with fellow home bakers. I'm looking forward the this year's conference, but can't wait until the next one in person.