Bread Science

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered.

This course will cover the basic bread making covering different recipes, techniques resulting in different breads

From the acclaimed baker and James Beard Award nominee, here is a master class on making perfect breads at home—from sourdough loaves and baguettes to bagels, pitas, tortillas, and pizzas

Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin.

From the acclaimed baker and James Beard Award nominee, here is a master class on making perfect breads at home—from sourdough loaves and baguettes to bagels, pitas, tortillas, and pizzas