HELLO, AND WELCOME TO THE SCIENCE OF BREAD MAKING!
Scott Hall, B.A., B.Ed., RSE
My name is Scott Hall. I teach at Ermineskin Schools in Maskwacis, Alberta, I am a master bread baker and science enthusiast. Everyday my high school students prepare and serve food to over 1000 children from k-12. We make a lot of bread (pahkwesikhan). To learn more about what we are doing with school food in Alberta, here is a recent podcast I did with Allan Featherstone on The Featherstone podcast.Episode 026 Featuring Scott Hall
I believe that understanding the principles of food science has the power to free people from the captivity of industrialized food systems. Science liberates and equips us to be self-sufficient.
The science of bread making is often overlooked by bread aficionados due to the complexity of the subject. Bread science is a fairly narrow field of study and is a sub-category of the broader food sciences.
The intention of this site is to focus on providing clear and simple information covering the elements of basic food science relating to bread and bread making technology including mixing and baking.
In addition to bread science, you will find on this site a brief and interesting history of the development and evolution of bread as it occurred in conjunction with the growth of human civilization.
From the discovery of grains by nomadic hunter gatherers thousands of years ago to the incredibly complex post-industrial world we are living in today, bread remains the most widely consumed food in the world. Bread has proven to be an extremely efficient and versatile human food source providing billions around the globe with life giving sustenance. Furthermore, bread is really, really yummy.
It is my hope that through the pages of this website, you will encounter the bread making process examined through an historical and scientific lens. You will discover how bread making has developed over the years and how ancient methods have recently been revived.
*Note that all formulas and references to baking ingredients on this website uses weight in grams and baker's percentages
I believe that understanding the principles of food science has the power to free people from the captivity of industrialized food systems. Science liberates and equips us to be self-sufficient.
The science of bread making is often overlooked by bread aficionados due to the complexity of the subject. Bread science is a fairly narrow field of study and is a sub-category of the broader food sciences.
The intention of this site is to focus on providing clear and simple information covering the elements of basic food science relating to bread and bread making technology including mixing and baking.
In addition to bread science, you will find on this site a brief and interesting history of the development and evolution of bread as it occurred in conjunction with the growth of human civilization.
From the discovery of grains by nomadic hunter gatherers thousands of years ago to the incredibly complex post-industrial world we are living in today, bread remains the most widely consumed food in the world. Bread has proven to be an extremely efficient and versatile human food source providing billions around the globe with life giving sustenance. Furthermore, bread is really, really yummy.
It is my hope that through the pages of this website, you will encounter the bread making process examined through an historical and scientific lens. You will discover how bread making has developed over the years and how ancient methods have recently been revived.
*Note that all formulas and references to baking ingredients on this website uses weight in grams and baker's percentages