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Long, Cold and Slow: Bringing Bread to Life


Sunday September 16, 2018: 3:00pm to 5:00pm


Malletts Creek Branch: Program Room


Most people think of sourdough as a "flavor" of bread — as in, would you like rye, sourdough, or wheat with that? Or as sorcery — a huddled baker conjuring loaves from a burbling container of living micro beasts. Yet sourdough is both and neither. In its most basic definition, sourdough is simply the method of leavening and indicates how a bread is made. Stephanie Ariganello and Jeremiah Kouhia of the Mother Loaf Breads bakery in Milan will briefly explore the long and crunchy history of sourdough and the basics of how they make their long, cold, slow fermentation loaves. They'll also dive into the most important aspect of producing sourdough breads: why we should make them.

Presenter Bios

Jeremiah Kouhia - Baker, Owner
“I’ve been thinking about bread.”
So said Jeremiah nearly eight years ago. As a chef for two decades, he was tired of the hell fire of the nightly grind. However, bread, particularly sourdough, had piqued his interest. It was a return to his roots. When Jeremiah was young and wild, his mom (Mama Susan) would take him with her to bake overnights. He would tire himself out running through the kitchen then fall asleep near the warm ovens in his sleeping bag.

He went quickly from thinking to baking, sourdough breads specifically. It wasn't long before he found a community of people who appreciated good food and good company, who understand the value in making food that nourishes not just the body but also the person.

Stephanie Ariganello - Operations, Owner
"I like bread."
From the ever-present loaves of proofing dough in her grandmother's kitchen to hitting up Oakwood Bakery in Detroit with her dad before the sun came up to collect still-warm rolls for their family parties, bread has been one of those constants for Stephanie. Good bread? All the better (or should we say butter...). Food has always been its own kind of language for Stephanie, which is why she loves talking about, exploring its history, and connecting with others over it. She has a background in communications and public relations and currently works at U-M when not at the Loaf or working on a freelance project.

This event is in partnership with the Culinary Historians of Ann Arbor (CHAA), an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy. Their mission is to promote the study of culinary history through regular programs open to members and guests, through the quarterly newsletter Repast, and through exchanges of information with other such organizations.