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  • 2022-27 Science of Sourdough

2022-27 Science of Sourdough

  • 08/22/2022
  • 9:00 AM
  • 08/23/2022
  • 5:00 PM
  • King Arthur Baking School - Norwich, VT
  • 3

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  • Includes one year membership dues.
Registration is closed


Hands-on Class

Science of Sourdough

with Karen Bornarth & Debra Wink



This science-based course is for the baker looking for deeper understanding of sourdough systems to take his or her skills to the next level. More time will be devoted to lecture than the average bread-baking class, and in the spirit of science, the breads we make will compare how different processes affect the fermentation of bread formulas based on flour, water, salt, and cultures.

Discussions on fermentation and acidity will include some simple chemistry, so — while not required— a general understanding of what atoms, molecules, and bonds are would be helpful. Lectures and discussion topics range from factors that influence sourdough microorganisms and the effects they produce, to troubleshooting tools and development strategies.

 

 


 August 22-23, 2022

     Monday - Tuesday 9:00 am - 5:00 pm
     

King Arthur Baking School - Norwich, VT 

Registration Deadline:  August 15, 2022
 Skill Level: Intermediate to Professional



Karen Bornarth studied baking and pastry at the Culinary Institute of America. She later worked as a production baker at Amy's Bread, taught at The French Culinary Institute, and spent five years with Le Pain Quotidien in product development and quality control. She is currently VP of Industry Partnerships & Initiatives at Hot Bread Kitchen in New York City.






Debra Wink is a microbiologist by education, medical technologist by profession, and baker by passion. It was studying her own starters while helping others with theirs that led to translating scientific research into lay language and real-world application. Her writings have been published in Bread Lines, Fideles au bon pain, |P|A|N| Revista, and Bread, A Baker’s Book of Techniques and Recipes.



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