Science of Sourdough with Noel Brohner and Author & Professor Eric Pallant - 10/22/2023 скачать в хорошем качестве

Science of Sourdough with Noel Brohner and Author & Professor Eric Pallant - 10/22/2023

Continuing on a bi-monthly basis, Noel Brohner from Slow Rise Pizza Co  has been holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00pm - 6:00pm PT, Noel has been inviting different special guests to help explain the growing science around sourdough: scientists, doctors, nutritionists, farmers, bakers, millers, brewers, authors, and more. A few weeks ago, Noel welcomed very special guest author & professor Eric Pallant. In doing research for Science of Sourdough, Noel picked up Eric's most recent book Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers and found it so compelling that he literally could not put it down until he finished it.  (link below). Noel highly recommends this book for anyone who wants a deeper insight into this history and science of sourdough.  In addition, there are lots of videos that people can watch on the internet that summarize Pallant's deep dive including Why 6000 Years of Sourdough History Matters Today. (link below). While Pallant is clearly one of the leading experts on the long and fascinating history of sourdough, Noel has specifically requested that this upcoming Science of Sourdough live Zoom class cover, not the extended history of sourdough, but the modern history.  More specially, Pallant will go into some detail on the following and much, much more... Timecodes: 00:00 - Justin - Introduction 02:38 - Noel & Justin - Quick Chat 05:33 - Noel & Author and Professor Eric Pallant 12:40 - When Dough Went Bad: And how to Resuscitate it 12:47 - Agriculture begins all over Fertile Crescent 13:06 - The first breads were flatbreads 13:38 - After flour, sourdough is domesticated ca. 6,000 years ago 14:15 - Recipe: Flour, Water, Salt, Magic Glop. 14:37 - Not much changes 15:14 - How did we get from this to this? 15:36 - How Great Britain Ruined Good Bread 16:04 - Industrial Revolution Changed Everything 17:16 - Look at how many workers need to be fueled 17:49 - If textiles can be made by machine… 17:56 - Spinning Jenny vs. Continuous Oven 18:21 - 1800s: Yeast becomes fast and reliable 19:20 - Late 1800s. Faster than yeast: Aerated Bread 20:36 - U.K. Chorleywood Bread Process (1961) 20:54 - No Time Baking 21:22 - Continuous Baking 22:05 - Yeast is also grown quickly 22:18 - American bread factory 22:27 - Dough Mixer 22:55 - Tasty? 23:06 - Americans changed dough to fit factories 23:44 - Size of Football Field 23:51 - Food has to be plentiful, not good 24:14 - How does Taco Bell make money? 25:03 - Modern-Day Refueling of Workers 25:31 - How has the same thing happened to Pizza? 26:40 - How do you make pizza slowly and profitably? 27:07 - Bring back the missing ingredients: time and flavor 27:30 - How do you make pizza/bread that is good for the world? 28:05 - Most states have members 28:22 - Real Bread is community 28:32 - Bread is to be shared 28:43 - Bread is the spirit of love 29:10 - Your Questions? Eric's Contact info 29:24 - Noel & Eric Discussion 58:53 - The Wrap Up 01:07:16 - Thank you & goodbye from Noel & Justin Helpful Links: YouTube Video: Eric Pallant - Why 6000 Years of Sourdough History Matters Today    • Eric Pallant - Why 6000 Years of Sourdough...   Eric's Website https://www.ericpallant.com/ Apply to get your sourdough starter sequenced by filling out our survey... Leaven Foods Sourdough Survey Request: https://bit.ly/Leaven-Foods-Sourdough... Upcoming Science Of Sourdough Collaboration Participants: Speak Cheezy: https://www.speak-cheezy.com/ Bub and Grandmas: https://bubandgrandmas.com #slowrisepizza #zoompizzaclasses #sourdough