Now in it's second year, #BreadChat is a Twitter discussion hour for bakers of yeasted, artisanal breads.
#BreadChat takes place the 3rd Wednesday of each month.
Next #BreadChat:
Wednesday, June 19, 2:00-3:00 pm Chicago time (UTC/GMT -5 hours). That's 20:00 London time, 21:00 in Berlin, 22:00 in Helsinki. In Sydney, 5:00 Thursday morning; in Auckland, 7:00 Thursday morning. We're delighted to welcome back our co-hosts:
- Eric Duhamel (@EricFrenchBaker), Master Baker at Daylesford Organic.
- Paulo Sebastião (@floursaltwater), apprentice baker at Söderbergs Bageriet.
- Sonya Hundal (@MortalGreenWhim), owner of the micro-bakery Greenfield Bakers.
What are we chatting about?
During #BreadChat, @AmateurBakers lead the discussion through three questions related to yeasted bread baking. June's #BreadChat topic is baking breads with rye. A few days before the chat, we'll post the three featured #BreadChat questions here.
Submit a topic or a question to #BreadChat:
To suggest a discussion topic for a future #BreadChat, or ask a question related to this month's discussion topic, please email breadchat [at] amateurbakers [dot] org, or tweet to @AmateurBakers.
Submit a topic or a question to #BreadChat:
To suggest a discussion topic for a future #BreadChat, or ask a question related to this month's discussion topic, please email breadchat [at] amateurbakers [dot] org, or tweet to @AmateurBakers.
How to join the chat:
If you haven't done so already, create a Twitter account. Once you're logged into Twitter, click on #Discover, and then search for the hashtag #BreadChat. A hashtag is any word with a hash (#) in front of it. Hashtags make Twitter discussions easy to find and follow.
Format of #BreadChat:
The #BreadChat hour consists of 5 minutes for bread bakers to join the chat and say hello, 40 minutes to discuss three featured questions, and 15 minutes of open discussion. @AmateurBakers is the moderator and has the responsibility to keep the chat organized and on-topic. #BreadChat participants are required to mark each of their tweets with the hashtag #BreadChat + the question number (for example, Q1, Q2, or Q3) to which they reply.
Format of #BreadChat:
The #BreadChat hour consists of 5 minutes for bread bakers to join the chat and say hello, 40 minutes to discuss three featured questions, and 15 minutes of open discussion. @AmateurBakers is the moderator and has the responsibility to keep the chat organized and on-topic. #BreadChat participants are required to mark each of their tweets with the hashtag #BreadChat + the question number (for example, Q1, Q2, or Q3) to which they reply.
Transcripts from recent months (PDFs):
Older #BreadChat transcripts are posted on The Fresh Loaf:
- January 2013: Adding large amounts of butter to bread dough.
- November 2012: Pre-ferments.
- October 2012: Techniques for developing bread formulas.
- September 2012: "Hydration neutrality" and soakers.
- August 2012: How to tell when loaves are perfectly proofed.
- July 2012: Bread formulas.
- June 2012: Schedules for wild yeast cultures.
- May 2012: The path from amateur baker to professional.
- April 2012: Ingredients that interfere with gluten development.
- March 2012.
- February 2012.
Many thanks to The Fresh Loaf for hosting our transcripts, and to our friends at #SeedChat for inspiring the #BreadChat project!
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