By Dame Judith Dunbar Hines
Whether in France or Chicago, nothing is more seductive than a loaf of bread fresh from the local bakery. How can something so distinctive be made from only four simple ingredients – flour, water, salt, and yeast?
Our Dames Who Read winter book, Bread of Three Rivers by Sara Mansfield Taber, attempts to answer this question when author Taber assesses the state of contemporary French bread by visiting an artisanal bakery and some producers of those four ingredients. She spends days at a boulangerie, she proceeds to the miller of the bakery’s flour and she visits the pumping station that supplies the bakery with water . She tours factories, finds out who creates the natural yeasts and studies how salt is processed from seawater.
Our discussion will include an investigation into Chicago’s bread scene and will include some of these same discoveries when our special guests give us their own stories on baking here with local products. Whether you bake or just enjoy someone else’s labors at the oven, you will taste first-hand how using the best local products can affect the simple loaf, the staff of life.
WHEN: Tuesday, February 6, 6 pm – 8 pm
TICKETS: Register here!