Month September 2010

Baking with hefeweizen yeast

Wheat beers such as hefeweizen, weissbier and wit are all light beers made from a mix of malted barley and wheat. In southern Germany the typical hefeweizen is fermented with a non-flocculating yeast, and it is not filtered before bottling.…

Public cooking lectures at Harvard

The Harvard School of Engineering and Applied Sciences (“SEAS”) and the Alí­cia Foundation have developed a new General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter”. The class is limited to currently enrolled…