bake - July 2019 - 38

breads

Instructor Melina Kelson (left) discusses baking results of sourdough bread
with Marcia Kramer, associate professor at Johnson & Wales University.

son & Wales University's annual International Symposium on
Bread, which featured a new, interactive format. Attendees were
invited to focus on an area of interest from one of three themes:
x The Future of Bread Lies in Its Past: New Frontiers in
Sourdough Microbiology
x Local, Ancient, and Heirloom Grains: The Farmer/Miller/
Baker Connection in Baking with Landrace, Heirloom,
Regionally Specific, and Polycrop Grains
x Good Bread is Good for You: Wellness and Healthfulness
in the Future of Bread
The symposium was curated by Johnson & Wales faculty member and noted author Peter Reinhart, who wrote "The Bread
Baker's Apprentice" and 10 other books on bread.
"For me, one of the greatest joys of this event is watching a
movement grow," Reinhart said.
New frontiers
In the hands-on session, The Future of Bread Lies in Its Past:
New Frontiers in Sourdough Microbiology, Melina Kelson CMB,
educator and owner, Bootleg Batard Bakery and board member
of The Bread Bakers Guild of America, explained that the goal
of the workshop was to use the same canvas to compare how
different sourdoughs behave when fed at different rates.
Sarah Owens of Ritual Fine Foods, New York City, and author of
"Sourdough: Rustic Fermented Breads, Sweets, Savories, and
More," said they created six starters with different flours and
maintained in different ways, resulting in "significant differences" in flavors.
"There was a broad spectrum of results, and each one had a
really different expression," she said. "Sourdough has so much
flexibility, depending on time, temperature, flour and shaping."
Sourdough bread continues to gain popularity in the United
States, as consumers migrate to breads produced with long
and natural fermentation. Clean label bread products have
increased in sales significantly over the past year.

38 < JUL 2019 | bakemag.com


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bake - July 2019

Table of Contents for the Digital Edition of bake - July 2019

bake - July 2019
Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
Contents
Management - The Staffing Challenge
Technical Corner - MULTICULTURAL flavor innovation
Practical Marketing - Power of the eClub
Equipment Innovations - Portion Control
How to earn more bread
Next-level cakes
Chocolate & Decorating - OFF to the races
Cakes - From Football Franchise to CUPCAKE FRANCHISE
Sweet Goods - Sweet Grab & Go
Breads - Sourdough DIVERSITY
Pastries - PARIS BAGUETTE
Foodservice - HEALTH BARS, POWERED BY GRAINS
CAKENOMICS - July 2019
The Rich Flavors of Fall
TIME SAVING TIPS - Get Cool
WINNING PROMOTIONS
SUPPLY SIDE ECONOMICS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - July 2019 - bake - July 2019
bake - July 2019 - bake - July 2019
bake - July 2019 - 2
bake - July 2019 - Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
bake - July 2019 - 4
bake - July 2019 - 5
bake - July 2019 - Contents
bake - July 2019 - 7
bake - July 2019 - Management - The Staffing Challenge
bake - July 2019 - 9
bake - July 2019 - Technical Corner - MULTICULTURAL flavor innovation
bake - July 2019 - 11
bake - July 2019 - Practical Marketing - Power of the eClub
bake - July 2019 - 13
bake - July 2019 - Equipment Innovations - Portion Control
bake - July 2019 - 15
bake - July 2019 - How to earn more bread
bake - July 2019 - 17
bake - July 2019 - 18
bake - July 2019 - 19
bake - July 2019 - 20
bake - July 2019 - 21
bake - July 2019 - 22
bake - July 2019 - 23
bake - July 2019 - Next-level cakes
bake - July 2019 - 25
bake - July 2019 - 26
bake - July 2019 - 27
bake - July 2019 - 28
bake - July 2019 - 29
bake - July 2019 - Chocolate & Decorating - OFF to the races
bake - July 2019 - Weber - 1
bake - July 2019 - Weber - 2
bake - July 2019 - Weber - 3
bake - July 2019 - Weber - 4
bake - July 2019 - Weber - 5
bake - July 2019 - Weber - 6
bake - July 2019 - 31
bake - July 2019 - Cakes - From Football Franchise to CUPCAKE FRANCHISE
bake - July 2019 - 33
bake - July 2019 - Sweet Goods - Sweet Grab & Go
bake - July 2019 - 35
bake - July 2019 - Breads - Sourdough DIVERSITY
bake - July 2019 - 37
bake - July 2019 - 38
bake - July 2019 - 39
bake - July 2019 - Pastries - PARIS BAGUETTE
bake - July 2019 - Foodservice - HEALTH BARS, POWERED BY GRAINS
bake - July 2019 - 42
bake - July 2019 - CAKENOMICS - July 2019
bake - July 2019 - The Rich Flavors of Fall
bake - July 2019 - 45
bake - July 2019 - 46
bake - July 2019 - 47
bake - July 2019 - TIME SAVING TIPS - Get Cool
bake - July 2019 - 49
bake - July 2019 - WINNING PROMOTIONS
bake - July 2019 - SUPPLY SIDE ECONOMICS
bake - July 2019 - INNOVATIVE PRODUCTS
bake - July 2019 - Product Showcase
bake - July 2019 - 54
bake - July 2019 - 55
bake - July 2019 - Classifieds
bake - July 2019 - Ad Index
bake - July 2019 - Formula of the Month
bake - July 2019 - 59
bake - July 2019 - 60
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