Rising to the occasion: the chemistry of Easter breads | Webinar

Be a part of us this Easter for a delicious journey into the chemistry behind a number of of the world’s most iconic festive breads. On this partaking hour-long webinar, we’ll be joined for a second time by Good British Bake-Off finalist Josh Smalley. By the use of interactive demonstrations and data-driven explanations, Josh will reveal the scientific secrets and techniques and methods that make beloved breads such as a result of the British scorching cross bun, the Dutch Paasstol, the German Rosinenbrot, and the Italian Pane di Pasqua, rise, shine and magnificence divine.

Keep from his science kitchen on the Faculty of Leicester, Josh will delve into the place carbon dioxide performs all through fermentation and take a look on the significance of lactic acid on the flavour and texture of sourdough. He’ll even deal with the importance of gluten on the texture and building of bread and current how the Maillard response is crucial to controlling the browning and caramelisation that make sweet Easter breads so irresistible.

Whether or not or not you’re a science fanatic, residence baker, or any person with a passion for all points scrumptious, this webinar – the place the host will put your inquiries to Josh dwell on the end – will current every the knowledge and the recipes to bolster your festive baking.

Please remember: Closed captions (subtitles in English) might be discovered on this webinar.