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Doug Browe

The tradition of Bread Baking is a tradition of generosity and magic. Starting with wheat and water, we lead it to fermentation, we nurture the fermentation into a Leavan or Sponge. With time and care it grows into a living mass that turns our heavy dense dough into a billowy light loaf, that when baked hot and fast transforms into light spongy insides surrounded by a crisp and satisfying crust outside! This will be casual, fun, informative and tasty!