2018 Kneading Conference

We will cover all aspects of the leavening of bread starting at the level of bakery science, looking at the microbiology, physics and chemistry of the process to get a full understanding of what we are doing in the bakery.  Along with this, there will be practical coverage of fermentation and pre-fermentation techniques used to maximize dough quality and bread flavor.  The various types of baker’s yeast will be discussed and compared with the use of sourdough cultures.  Creating and maintaining sourdough cultures will be covered in detail.  Participants will be given a series of test recipes whereby the resulting breads can be compared.