NEW AMSTERDAM MARKET

We are pleased to announce the return of the New Amsterdam Market School.

The Market School will serve as a forum for the next generation of food systems thinkers, advocates, practitioners, and supporters.

The Market School will grow organically and lead to the production of focused and engaging public events, rekindling the spirit of New Amsterdam Market.





This trio of workshops will offer food industry professionals practical, hands-on experience on using stone-milled regional grains to make bread, pasta, pastries, and other foods. Participants will learn about the attributes and challenges presented by local grains including spelt, rye, emmer, and einkorn as well as spring and winter wheats; whole grain vs. sifted grain; and the formulas and techniques for successful and profitable incorporation of regional grains in restaurants, bakeries, catering operations, shops and other commercial endeavors.

If you have any questions  about this program or wish to sign on to our email list please write us: grains@newamsterdammarket.org.

This workshop covers stone milling vs roller milling; regenerative grain farming; varieties of wheat used for bread; non wheat varieties used in bread; whole grains vs. sifting; formulas for fresh milled whole grain breads; and porridges, inclusions, and sprouting. The hands-on session begins with a discussion of levains (stiff, one feed, & two feed); yeast based starters; and hand vs. machine mixing. Participants will mix, shape, and bake a variety of 100% whole grain breads including whole wheat, rye, and einkorn. The workshop concludes with a tasting and evaluation session.

Instructors: Patrick Shaw Kitch and Joel Kodish
Guests: June Russell and Stuart Farr 

This workshop covers stone milling vs. roller milling; regenerative grain farming; grass fed dairy and grain farming; silvopastures and grain farming; varieties of wheat used in pastries; non-wheat varieties used in pastries (including spelt, emmer, einkorn and buckwheat); whole grain vs. sifted grain; and regional grain formulas for a wide range of pastries including pie dough, cornbread, pâte à choux, and croissants (both whole grain and sifted). The hands-on session includes a discussion of dough types and adapting recipes from sifted commodity flour to fresh-milled flours. Participants will mix, shape, and bake a range of pastries inspired by Zoë Kanan's extensive repertoir. The workshop concludes with a tasting and evaluation session.

Instructors: Patrick Shaw-Kitch and Zoë Kanan
Guests: Kate Woods

This workshop covers stone milling vs. roller milling; regenerative grain farming; grass fed dairy and grain farming; silvopastures and grain farming; varieties of wheat used in pasta (hard, soft, spring, and winter, and durum) and non-wheat grains used in pasta including spelt, emmer, einkorn, buckwheat; whole grain vs. sifted grain; “00” flour; and formulas used for fresh milled pasta including flat noodles, soba, filled pasta, and other formats. The hands-on session includes a discussion of different types of dough (hydrated and egg-based, and inclusions such as cheese & potato); hand vs. machine mixing; and extruded pastas. Participants will mix, shape and cook a wide range of pasta including extruded pasta, cavatelli, gnocchi, filled pastas, and soba. The workshop concludes with a tasting and evaluation session.

Instructors: Patrick Shaw Kitch and Tyler Sorce
Guests: Andrew Dixon