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How Does Bread Work? Demystifying Gluten and Fermentation
April 15 @ 5:30 pm - 6:30 pmFree
Curious about bread, gluten, sourdough and more?
Bread manager & baker extraordinaire, Graham Davidson, discusses scientific and chemical principles behind the bread-making process and how those factors affect the finished product.
Did you know that ancient people believed yeast was a form of magic or God?
Speaking of which, what exactly is happening when bread rises, and how does gluten work?
What happens to a wheat kernel along that way that allows it to transform into the mass market commodity known as bread?
This talk will aim at understanding some basic scientific and chemical principles behind the bread-making process and how those factors affect the finished product.
Cost: Free. Cash refreshments.
Online registration required. Registration opens March 15, 2019. To register click here.