Friday, October 31, 2014
Bread has been one of the world’s most important foods but in recent years, our obsession with carbohydrates has caused bread to fall on hard times. It has also pushed bread bakers to experiment with new formulas using different kinds of grains and to take gluten-free and allergy friendly approaches to open up a new world of bread. One of those experimenters is our own Chef-on-Assignment and master baker Peter Reinhart. He and others discuss the bread revolution.
Guests
Peter Reinhart - baking instructor and faculty member at Johnson and Wales University, author of 10 books on bread baking, including his new book, Bread Revolution.
Mike Pappas - baker in Monroe whose sourdough starter method and some recipes were featured in Bread Revolution
Peggy Sutton - Founder and President of To Your Health Sprouted Flour Co., Inc.
- WFAEats:Recipes from our guests.
- Peter Reinhart will have a book signing at Park Road Books on November 2, at 2:00 p.m. Details here.