The science of sourdough
Melbourne Knowledge Week at William Angliss Institute
Forage in the hidden internal rain garden at the William Angliss Institute to gather wild yeasts and garnishes to bake the perfect loaf of bread in this baking workshop. Get an understanding of how the bacterial activity of carbon dioxide, lactic acid, alcohol and lactobacilli gives sourdough bread its distinctive taste and texture. Live yeast fungi are all around us, creating enzymes that produce a complex ecosystem. Take a look at dynamic yeast cultures under a microscope and learn the science behind the best of the breads, then go on to learn about The art of cheese-making [link to event below].
Date: Tuesday, 21 May 2019, 1:00pm - 5:00pm
Carbon neutral contribution
Melbourne Knowledge Week is committed to reducing its impact on the environment and will be certified carbon neutral for 2019.
This means we will measure the festival’s carbon emissions and implement actions to reduce them. Then we will purchase offsets on your behalf to cover the remaining emissions and achieve carbon neutrality.
Your contribution will go towards a range of offset projects including a reforestation project in NSW and a project which enables Aboriginal communities to reduce emissions through improved land management practices in the Kimberley.
Take action on climate change, act now.