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The Science of Sourdough with Noel Brohner from Slow Rise Pizza & Special Guest Author and Professor Eric Pallant

October 23, 2023 @ 5:00 pm - 6:00 pm PDT

Price: Free

Continuing on a bi-monthly basis, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists, doctors, nutritionists, farmers, bakers, millers, brewers, authors, and more. This week, Noel will welcome special guest author & professor Eric Pallant.

In doing research for Science of Sourdough, Noel picked up Eric’s most recent book Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers and found it so compelling that he literally could not put it down until he finished it.  Here’s a quick synopsis of the book according to his publisher.

Noel highly recommends this book for anyone who wants a deeper insight into this history and science of sourdough.  In addition, there are lots of videos that people can watch on the internet that summarize Pallant’s deep dive including this one which covers Why 6000 Years of Sourdough History Matters Today.

While Pallant is clearly one of the leading experts on the long and fascinating history of sourdough, Noel has specifically requested that this upcoming Science of Sourdough live Zoom class cover, not the extended history of sourdough, but the modern history.  More specially, Pallant will go into some detail on the following and much, much more…

  • how commerce and technology transformed bread from artisanal to mechanical
  • how food technicians moved a 6,000 year old process from the discipline of biology to chemistry
  • what is the Chorleywood Bread Process and how it relates to the hyper-yeasting of bread doughs
  • how different sourdough strains taste and perform as a result of of yeast and bacteria – the nature/nurture debate
  • can pizza really save us from bad bread?
  • the year bread became devastatingly bad.
  • how Pallant sees sourdough as a “form of protest”

Whether you come armed with questions or just want to listen and learn, all levels are welcome.

Registration will close ONE HOUR before event start time.

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You will receive a unique Zoom Webinar link via email shortly before the webinar begins, as well as an email ticket and order confirmation as soon as you sign up.

*If you don’t already have an account, it’s quick, free and easy to register.  

Photo Credit: Rob Dunn Lab, NCSU


October 23, 2023
5:00 pm - 6:00 pm PDT
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