From SCONC:
Following the smashing success of their previous programs on "The Science of Beer" and "the Science of Chocolate," the Duke Chapter of Sigma Xi, The Scientific Research Society, will present "The Science of Baking" On Thursday, January 31, at 4:30 p.m. The featured guests are Emily Buehler, author of Bread Science: The Chemistry and Craft of Making Bread, and Frank Ferrell from Ninth Street Bakery. The event includes free samples, sandwiches, pastries and drinks. The meeting will be held in room 2002 of the Duke North Building. RSVP ASAP to Mary Holtschneider.
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Just about every sustainability magazine on the planet, much less the food ones seems obsessed with no-knead breads. No-knead is trumpeted by everyone on the planet as the easy, awesome way to make bread, the thing that will convert non-bread makers into converts.
I've been making a lot of quick breads lately - partly it is the season, and they freeze and store well. They make good gifts, good afternoon snacks for the kids, good "Oh, crap, we're just about out of bread and I need it ASAP" solutions and other happy things.
With people confined to their homes, there is more interest in home-baked bread than ever before. And that means a lot of people are making friends with yeast for the first time.
Damn! How did I miss "The Science of Beer" program???