Summer Loaf 2003

Wheat Marketing Center demonstrates Asian steamed breads, discusses implications of current marketing situation at Summer Loaf 2003

Portland, OR (August 1, 2003) Visitors to Summer Loaf 2003 in the Portland park blocks Saturday (August 2) will have a chance to learn how to produce authentic Asian steamed breads, as Dr. Gary Hou, Technical Manager and Asian Foods Specialist at the Wheat Marketing Center (WMC) demonstrates the process on the main stage.

Summer Loaf 2003 is a Bread Bakers Guild of America event, and is supported by the Portland Guildhall Gathering and the Oregonian FOODday newspaper. This year marks the seventh year the festival has attracted artisan bakers from throughout the United States to Portland, Oregon. It is open to the public.

WMC Executive Director Dr. David Shelton will address attendees and guests of the Guildhall Gathering on U.S. flour production history, and the implications of current conditions for today's artisan bakers.

This year, Summer Loaf 2003 will expand its format to feature Guild members conducting live baking demonstrations and how-to information on popular baking topics. Artisan food products, including chocolates, cheeses, butters, pastas, olive oils, and wines will also be covered. In addition, Portland_s Farmers Market, also held in the Park Blocks, will offer visitors freshly harvested fruits and vegetables.

USA Today has called Summer Loaf "one of the 10 great places to savor regional food."

Additional live baking demonstrations and how-to information will be provided by:

Brian Spangler, owner of Olive Mountain Baking Company and Craig Ponsford, owner of Artisan Bakers, Sonoma, CA will discuss Baker's Math and its important role for both professional and home bakers (Ponsford is Chairman, The Bread Bakers Guild of America);

Julie Richardson, owner of Baker & Spice, will demonstrate "Blitz" pastry dough, a quick and tasty and sweet puff pastry dough;

Peter Reinhart, professor at Johnson & Wales University, RI and author, will discuss

"The leaven Factor," the 12-stages of bread making, how fermentation is the key to flavor and which represents the "transformation" of turning dead clay into live dough;

Jesse Dodson, Delphina's Bakery, Portland, will talk about the production of the increasingly popular Italian flatbreads

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