Science of Food: Bread
Does the end of your week having you wishing you could be seated in some little bistro in Paris, sipping wine, munching on crusty French bread and watching the world go by? Come join us to learn how to make that wonderful creation - the basic Boule – crusty round French bread. You’ll learn a bit about what goes on within that dough as it’s “processing” and why it comes out like it does, all while making your own Boule dough to take home and bake. A short time later, you can have your feet up enjoying the primal pleasure of good food, and rest, and pretend you’re in Paris!
Program Instructor: Museum Educators
Registration information: Register online NEW!
*Please note our registration system is not compatible with smartphones.
For more information contact Debbie Huston, scheduling coordinator, at 919.707.9840.
Please Note: This program is subject to cancellation if a minimum number of participants is not met. Refunds will only be given if this program is canceled by the Museum. Notice of cancellation will be given via email, at least 48 hours in advance.
Photo: Rebecca Siegel