About me

Hi and welcome to my webhome. In July 2010, I started my PhD on bread. That's right, regular old white sandwich bread. "Bread? Why, what is there to study about bread?" Glad you asked that question. I've spend the better part of the last 2.5 years learning about the more intricate details. As you might know, breadmaking is considered an art, because bakers generally learn how to make the perfect bread through years of experience. They know what that perfect stretch required is, and what the best time to put the bread and take it out of the oven are. I'm, unfortunately, not an Artist, nor a baker. I'm a scientist/engineer. As an engineer, I'm trying to replicate the art of breadmaking in a quantifiable way. If we process it more, can we alter the pore structure? If we can add porosity, what will happen to the texture of the bread? And more (if not most) importantly, why does my butter stick to some breads while other breads stick to the butter and how can I fix that?

Beyond that, I'm an avid computer person, have difficulties buying something without bargain hunting, love the idea of flying (and actually do like flying a lot), feel happy and content driving around, try to understand all thing nerdy, and sometimes cook absolutely awesome meals. You'll find an assortment of what I'm able to do under the 'skills' page. Take a look around and thanks for visiting.