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.