STILLWATER, Okla. – The Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center 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.
Andrea Graves, business planning and marketing specialist, said participants will learn about the flour making process, from in the field, to milling, to tasting it in a fresh slice of bread.
“Participants will gain knowledge through presentations from the Oklahoma Wheat Commission; Renee Albers-Nelson, FAPC baking and milling specialist; and Patricia Rayas-Duarte, FAPC cereal chemist,” Graves said. “There will also be some hands-on activities in the afternoon where we will get to play with dough and flour—it will be a lot of fun.”
For a lot of people, how to bake a loaf of bread at home is still a mystery, let alone knowing how the grain was produced that supplied the flour. Anyone from a chef to a farmer, as well as bakers in small and large bakeries, will find interest in this specialized workshop.
Baked goods made from grain have been a global staple for over several millenniums. It has provided calories and protein to generations of people when other foods were not available. Baking is an art and a food science that allows many components to work together.
The workshop will feature guest speaker and Certified Master Baker, Richard Charpentier, who spent the last 34 years working in the bakery industry, from retail bakeries to large CPG Brands, where he held and led research and development groups.
Charpentier is a classically trained French baker. He holds a degree in baking science from KSU with a minor in cereal chemistry, and a degree in sales and marketing from Benjamin Morel, France.
“It’s not quite clear which came first, the beer or the bread, but there would be no bread without beer,” Charpentier said. “It was not until 1857 and the work of French scientist, Pasteur, that the fermentation process was understood. Until then we knew little about yeasts and fermentation.”
Mixing and fermenting different whole grains to create delicious breads with nutrition to provide proper energy from grains naturally, Charpentier said.
For more information and registration, contact Karen Smith, workshop coordinator, at 405-744-6277.
FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, helps to discover, develop and deliver technical and business information that will stimulate and support the growth of value-added food and agricultural products and processing in Oklahoma.
Oklahoma State University