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Wednesday, July 28 • 4:00pm - 6:00pm
The creation of bread, from the molecules and microorganisms to the finished loaf.

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Dusty will cover how the ingredients of bread: flour, water, salt, and leavening, act together to make the perfect outcome.  We will start with baking science, covering the chemistry, physics and biology of dough development and leavening.  We will then progress through practical discussions and demonstrations based on these principles that will help you make continuing improvements to what you bake no matter what your level.

Presented by the Maine Grain Alliance Board of Directors

avatar for Dusty Dowse

Dusty Dowse

Owner/Operator, Lammastide Bakery
Harold “Dusty” Dowse has been baking for a half century and is the Baking Education Coordinator for the Maine Grain Alliance, Director of the Maine Artisan Bread Fair, and Resident Baker. He has developed a year-round workshop program to help participants develop artisan baking... Read More →

Wednesday July 28, 2021 4:00pm - 6:00pm EDT