Slow Food Austin is hosting their next “slow session” on Monday, May 9, on a topic near and dear to carb-lovers everywhere: BREAD!
Free and open to the public, the group will be discussing The Science of Bread Making from 7 to 9 pm at Habitat Suites (500 E. Highland Mall Blvd). From the Slow Food Austin website:
In this Slow Session we will explore the science of bread making with CIA trained baker and Slow Food board member Hannah Casparian. This is an excellent opportunity to perfect your bread making skills and expand your knowledge of the basics such as bread leaveners, gluten development, and rising times. You also get to sample some of the breads discussed and we will end with a Q&A.
To join them, please send an RSVP to anneh@slowfoodaustin.org. We hope to see you there!
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Tags: bread baking, Culinary Institute of America, free food, gluten, Habitat Suites, Hannah Casparian, Q&A, rising dough, Slow Food Austin, The Science of Bread Making
