Oregon State University’s Food Innovation Center and the Wheat Marketing Center will partner on an immersive workshop designed for enthusiastic hobbyists, home bakers, and professionals seeking a deeper scientific understanding of grains, flour, and baking on May 1 & 2, 2024. This workshop will be held at Oregon State University’s Food Innovation Center and the Wheat Marketing Center both located in Portland’s Pearl District.
The bulk of the course will be dedicated to hands-on baking using various types of grains and flour to evaluate their impact on hydration, appearance, texture, and flavor. We will cover an overview of grains and cereal chemistry for bakers, explore how different flours behave within the same recipe, explore different types of preferments, and practice baking by feel in addition to formulating with baker’s percentages. Together we will be baking and tasting artisan sourdough, breads using different types of whole grains & inclusions, whole grain sandwich bread, focaccia, and pizza.
For more information or to register, visit https://www.eventbrite.com/e/baking-science-workshop-tickets-836366102527.