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Artisanal Bread Making: Innovation Is on the Rise

Evening Lecture/Seminar

Wednesday, March 31, 2021 - 6:45 p.m. to 8:15 p.m. ET
Code: 1A0146
This program is part of our
Smithsonian Associates Streaming series.
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What’s in store for bread making? Find out when a panel of top bakers mix it up in a conversation that spans traditional and new methods of sourcing ingredients to trends in the baking process itself.

Daniel Leader, founder of Bread Alone Bakery in New York’s Hudson Valley, leads a lively discussion with Francisco Migoya, head chef at Modernist Cuisine (and co-author of Modernist Bread) with years in bread research and development, teaching, and other creative bread pursuits, and Melissa Weller, New York-based bread maker extraordinaire and author of A Good Bake. They take a fascinating look at the evolution of artisan bread, from advances in wheat farming and milling to sourdough starts and the mechanics of mixing dough. They also debunk popular myths such as bread was better in the past and share tips on how to achieve professional results at home.  

Information on how to purchase Leader’s book Living Bread: Tradition and Innovation in Artisan Bread Making (Avery), Weller’s book A Good Bake (Knopf), and Modernist Bread, co-authored by Migoya, is available at the program.

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