Week 7 – 7/26/2021 – 7/30/2021
Bread is predominantly 4 ingredients: flour, water, yeast, and salt. Yet, the combinations, ratios, and variations on these are infinite! In this class, you will learn about the science and molecular gastronomy of bread as well as the secrets bakers use to produce world class loaves of bread. Each class, you will make different kinds of dough and explore how to form a perfect gluten net, handle delicate loaves, and use the scientific method to optimize a recipe for a perfect loaf. You will also explore the science of sourdough breads using an established starter. This is the perfect class for anyone interest in taking their baking up a notch and learning how the pros control variables to make restaurant and upscale bakery style loaves.
Note: Campers will prepare dough in class, and bake at home in the evenings. Any in-class sampling will occur outside, and campers will keep masks on while indoors at all times!
Instructor: Michael Hirsch, Acera Science Specialist Teacher