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.
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.