BDN speaks with Dumas about at-home cooking projects

The Bangor Daily News spoke with Rob Dumas, food science innovation coordinator at the University of Maine, for an article about at-home cooking projects that are not sourdough bread. “Sourdough has certainly been the most trendy cooking project of the quarantine,” he said. “The world is probably oversaturated with sourdough and there isn’t much flour available.” Dumas talked about how to make pasta, gnocchi, risotto, arancini and macarons. “A lot of neat cooking traditions that have fallen by the wayside as people don’t have time. Maybe it’s time to revisit those kinds of things,” he said.