EGMT 1520: Sourdough

What makes good bread? For thousands of years, humans have teamed up with microorganisms to turn flour and water into the core food of civilization. In this class, we’ll use bread to probe the nature of human knowledge and the limits of our knowledge about nature. What can laboratory science teach us about the process of fermentation, and what magic can we only discover through our hands? What makes modern bread different from the bread of our ancestors? In this course, you'll experiment with many different ways of knowing. You’ll monitor your own sourdough starters, analyze how cookbooks transmit knowledge, learn from local bakers, conduct blind taste tests, and research ancient recipes. No previous baking experience required! Ultimately, we’ll explore the age-old question of whether baking is a science or an art. Are humans in control of our dough, or are we just along for the rise?