Fermentology Mini-Seminars: The Fundamentals of Bread Baking Science
Thursday, May 7, 2020
4:00pm to 4:30pm
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 InformationMarian Fragola919-513-3481
Admission InformationFree and open to the public. Please register from the link in the description.
If you require a disability-related accommodation to participate in this event, please contact Marian Fragola at firstname.lastname@example.org or 919-513-3481 to arrange services. Early requests are strongly encouraged to allow sufficient time to meet your access needs.