We are excited to introduce this topic to home bakers in a way that will elevate your baking and provide a peek under the hood about what is happening in the mixing bowl, during resting, fermentation, and in the oven. Professor Andrew Ross joins us from Oregon State University to teach alongside baker Craig Ponsford for this one-day introduction into how science can inform the craft of baking. The course will be a mixture of theory, demos and hands-on experience.
The aims of the workshop are:
To provide insight into the scientific principles that underpin success in baking
To provide information that can be of practical day-to-day use for a home baker, for example in selecting the appropriate flour for your chosen product
To provide information that can give bakers confidence in the nutritional value of cereal-based foods
Topics will include:
· Gluten, starch, and fiber. How each contribute to the process and finished products and to digestibility.
· Use of non-wheat flours without functional gluten for flavor and nutrition
· To autolyze or not to autolyze
· Basic sourdough starter management
Professor ANDREW ROSS is a baker, scientist, and teacher who roams the world encouraging people to eat their whole-grains. He has been a Professor in the Crop and Soil Science Department at Oregon State University for 17 years where he is the quality specialist for the Wheat and Barley Breeding programs and is a Professor in the Oregon State Food Science Department where he teaches classes in food chemistry, small grain processing, and food polymer science. For the past 35 years, Andrew has worked with, studied, and taught about the sciences of baking and cereal-based foods across the globe. Recent teaching events include workshops on baking science and hands-on workshops at Marie-Louise’s Køkken in Denmark, the Seattle Culinary Academy, the Grain Gathering, and the Cascadia Grains Conference.