#BreadChat -- tune in March 14
New for 2012, #BreadChat is a Twitter discussion hour for bakers of yeasted, artisanal breads.
Wednesday, March 14, 2:00-3:00 pm Chicago time (UTC/GMT -5 hours). That's 19:00 London time, 20:00 in Berlin, 21:00 in Helsinki. In Sydney, 6:00 Thursday, March 15; in Auckland, 8:00 Thursday. We are delighted to welcome Eric Duhamel (@EricFrenchBaker), Master Baker at Daylesford Organic, as the co-host of the March #BreadChat.
How to participate:
If you haven't done so already, create a Twitter account. Once you're logged into Twitter, click on #Discover, and then search for the hashtag #BreadChat. A hashtag is any word with a hash (#) in front of it. Hashtags make Twitter discussions easy to find and follow.
During #BreadChat, @AmateurBakers and @EricFrenchBaker will lead the discussion through a handful of questions related to yeasted bread baking.
Q1: Adding gluten to dough: How does it influence dough behavior during fermentation, shaping? How does it affect the baked loaf? #BreadChat
Q2: How digestible are breads with added gluten versus those without? Does long fermentation make these breads more digestible? #BreadChat
Q3: Which techniques do you use to extend the fermentation time of dough & create flavor? Do you use as little yeast as possible? #BreadChat
To suggest a question to include in the discussion, please email it to breadchat [at] amateurbakers [dot] org by midnight (Chicago time), Tuesday, March 13.
A transcript of the February 2012 #BreadChat is posted on The Fresh Loaf.
Many thanks to The Fresh Loaf for hosting our transcripts, and to our friends at #SeedChat for inspiring this new project!
Meet us at Chicago Amateur Bread Bakers.
Follow us @AmateurBakers.Recaps, recipes, and news: www.amateurbakers.org