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 has invited Modernist Pizza, Modernist Bread, and Modernist Cuisine Publisher Stephanie Swane for an extended discussion on the history of sourdough which we are calling Fermentation: A Look at the World of Yeast and Beyond.  Below are some details…

Historical Stuff

• What Bread Looks like Through the Ages
• The Modern Invention of Baguettes
• The Recent Origin of Ciabatta
• A Long History of No Knead Bread

Debunking

• Does Pure Water Make Better Bread?
• Do Sourdough Depend on Terroir?
• Are Preferments Interchangeable?
• Stiff Versus Liquid Levain
• Raisins and Other Weird Stuff in Starters

Inside Look

• Evolution of a Sourdough
• How Bubbles Are Born
• The Sourdough Library
• Care & Feeding of Your Levain

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.

Register Now!

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