Ideas on Tap: Microbiology of Bread
April 4 • 6:00 pm - 8:00 pm• Free
I think we can all agree that bread is pretty dang tasty, unless you have some sort of gluten intolerance — if so, I’m sorry, gluten-free bread just isn’t the same to me. But have you ever baked a loaf? There’s actually a scientific process that goes into making your favorite slice of sourdough, ciabatta or rye. On Wednesday, April 4, The Museum of Natural and Cultural history presents Ideas on Tap: The Microbiology of Bread. The event features University of Oregon microbiologist Karen Guillemin who will speak on the microbiology of the production, and consumption, of bread. Ideas on Tap is every Wednesday with a new science-focused lecture.
Ideas on Tap: The Microbiology of Bread is 6 to 8 pm on Wednesday, April 4, at Sprout! Regional Food Hub (418 A Street, Springfield). FREE. — Meerah Powell
The Microbiology of Bread
with University of Oregon microbiologist Karen Guillemin
Bread is a food staple across many cultures. It’s also a living entity teeming with microbial cultures. In this talk, UO ‘Bread 101’ instructor Karen Guillemin will explore how microbes shape the production—and consumption—of bread.
The Museum of Natural and Cultural History presents Ideas on Tap the first Wednesday of the month at Sprout! Regional Food Hub. Enjoy Claim 52 craft beers and thought-provoking discussions about science, culture, and more. Cosponsored by Claim 52 Abbey, La Granada Latin Kitchen, Pig & Turnip, and 100 Mile Bakery. Learn more at natural-history.uoregon.edu.