Fermentology Mini-Seminars: The Fundamentals of Bread Baking Science

When

Thursday, May 7, 2020
4:00pm to 4:30pm

Where

• Virtual

  Event Description

  So how do I transform flour, salt, water, and leaven into bread? This is a crash course led by Peter Reinhart in the process of that transformation through the act of baking (baking is defined (textbook) as the application of heat to a “product” in an enclosed environment for the purpose of driving off moisture). But a lot of drama occurs both before and during this act, so we’ll examine all that occurs within the “baking triangle” that causes grain to be transformed into flour, flour  transformed into dough and, finally, dough transformed into bread. Peter is the author of The Bread Baker’s Apprentice and  Peter Reinhart’s Artisan Breads Every Day and many other books. He is also the executive director of the Johnson & Wales University International Symposium on Bread.

  Please register to attend the virtual talks by filling in this form. 

  Sponsored by the Department of Applied Ecology at NC State University, the NC State University Libraries, and the Center for Evolutionary Hologenomics at the University of Copenhagen.

  Contact Information

  Marian Fragola

  919-513-3481

  marian_fragola@ncsu.edu

  
  

  Admission Information

  Free and open to the public. Please register from the link in the description.

  Accessibility

  If you require a disability-related accommodation to participate in this event, please contact Marian Fragola at marian_fragola@ncsu.edu or 919-513-3481 to arrange services. Early requests are strongly encouraged to allow sufficient time to meet your access needs​.