Growing Partnerships

Published: 2022
By Wendy Wedum

The partnership between MSU Extension and the Valier Library continued in 2022. A request for a class on making artisan bread led to a second class at the library. Attendees were interested in traditional artisan and gluten-free artisan bread. Techniques to make both types of bread are similar using flour or gluten-free flour, water and yeast or sourdough starter, combined with a long fermentation time (from a few hours to overnight). There are three differences between artisan and traditional loaves. First, the longer time frame to culture dough results in a deeper flavor and aroma. Second, enzymes break down more gluten during fermentation, making the bread more digestible. Third, the loaves have a crispy outside with larger air pockets and a more hydrated, chewy crumb. Participants learned two methods of making artisan bread and were enthusiastic to share what they learned with friends and family. The class also introduced three new people to MSU Extension in Pondera County.