Marc Vetri, Claire Kopp McWilliams, and David Joachim: Why Bolted Flour is a Game Changer. In this panel discussion by the multi-award-winning authors of Mastering Bread, we will explore the ascent of not only bolted flour (also known as high extraction flour), and why it makes better bread, but also how the importance of sourcing and matching your wheat to your style of bread will be a growing influence in both local and national bread baking.
Trained in Bergamo, Italy, by some of the region’s most noted chefs, Marc Vetri is the chef and founder of critically acclaimed Vetri Cucina in Philadelphia, Pennsylvania. His newest venture is Fiorella, a pasta bar located in the Italian Market of Philadelphia. Vetri was named one of Food & Wine’s Ten Best New Chefs, and he won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appetit, and the New York Times and is the author of Mastering Bread, Mastering Pizza, Mastering Pasta, Il Viaggio di Vetri, and Rustic Italian Food.
Claire Kopp McWilliams
Claire Kopp McWilliams runs Ursa Bakery, a small Philadelphia operation making bread exclusively from regionally grown grain. Earlier, she developed and implemented the fresh milling program at Vetri Cucina, a collaboration with Marc Vetri which culminated in Mastering Bread. She is an enthusiastic hype man for Philadelphia, while forever pining after her hometown of Seattle.
David Joachim has authored, edited, or collaborated on more than fifty cookbooks, including The Science of Good Food, and IACP Award winner and James Beard Award finalist, and A Man, A Can, A Plan, a series of cookbook that has sold more than one million copies. Mastering Bread is the latest volume in his series of books written with Marc Vetri. Joachim has been cowriting the Food Science column in Fine Cooking magazine since 2011, and he is the editorial director of AmazingRibs.com, the world’s largest barbecue website. He lives near Philadelphia.