To kick off our interviews at On the Rise 3, The International Symposium on Bread, Peter Reinhard sits down to talk about the evolution of “The Future of Bread.” This year, the symposium switched up the format to include three workshop tracks for participants:
- The Future of Bread Lies in Its Past: New Frontiers in Sourdough Microbiology
- Local, Ancient, and Heirloom Grains: The Farmer/Miller/Baker Connection in Baking with Landrace, Heirloom, Regionally Specific, and Polycrop Grains
- Good Bread is Good for You: Wellness and Healthfulness in the Future of Bread
Peter Reinhart is a baking instructor at Johnson & Wales University and the founder of the International Symposium on Bread. He was the co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, and is the author of five books on bread baking, including Brother Juniper’s Bread Book and the modern classic The Bread Baker’s Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals. He lives with his wife, Susan, in Charlotte, North Carolina.
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