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Tasting Bread:
an online event

Tuesday, May 12th, 2020
4:00 pm EDT/1:00 pm PDT

When we evaluate a slice of bread, we don’t start with the crust–we have to set that aside for now. It’s the inside, the crumb, that reveals the nuances of fermentation the crafter has manipulated to deliver the bread’s aromas and flavors. In this unique online tasting session, you are invited to bake up a loaf of your favorite bread, sit down, and taste along. Learn basic steps to evaluate and describe bread’s sensory qualities of aroma, flavor, and texture. (No time to bake? Pick up a fresh loaf and support your local craft baker!) You’ll learn to use a bread-tasting chart similar to the wine wheels used by oenophiles to describe the aromas and flavors in their wine glass.

If you have your sourdough on hand for the talk, you can taste and evaluate along with Michael. Here are some other resources that will add to your enjoyment of this event.

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Pain au Levain Formula


(An intermediate level sourdough recipe)