The Best Event since Sliced Bread: The Science and History of Bread Making

Whether you are a quarantine baker or just a lover of baked goods, come join CSR for a discussion on one of the most beloved forms of carbohydrates: BREAD! Today, professional chefs rely on history and science to change the way we think about bread making. What are some of the scientific underpinnings of bread making? How often should one feed their starter? In what ways are historical accounts of bread making useful for revolutionizing modern baking techniques? Come find out with us in this video! This event premiered on Zoom on December 10 from 7-8PM EST. Speakers: Francisco Migoya - Modernist Cuisine Head Chef Dr. Megan Elias - Director of Gastronomy Program at Boston University CSR Student Organizers: Alli Greenberg, BC '21 (moderator) John Nguyen, CC '23 Alana Palomino, BC '22 Joshua Yu, CC '24