Convenor of SLOP3422, teaching the plain loaf, baguette, pizza, sourdough, rye and flatbreads across the twelve Bakes.
- Role
- Convenor
- Affiliation
- Slop University School of Invented Disciplines
- marisol.quaye@slop.university
- Contact
- Email for marks, extensions and the shape of the course; ask Idris first about the dough in front of you.
A market stall before a lecture theatre#
Marisol ran a stall at the Sunday market for eleven years before this course existed — six sourdough variants and a dark rye that always sold out first — and she built SLOP3422 in the order she wishes someone had taught her: a dough you can actually control before a wild culture that will not wait for you. She teaches six of the twelve Bakes: the plain loaf, the baguette and pizza on commercial yeast, then sourdough, rye and flatbreads once a starter and a hot dry surface are the two things left to learn.
She judges the showpiece bake-off alone in week 12, and sits with Idris to cut and question both loaves at the lean-dough bake-off in week 4. Formulas and schedules for every week she teaches are on the Bake pages; the bake-offs themselves carry their own briefs and marking.
Who to ask, and when#
Start with Idris for anything happening to the dough right now — a slack ciabatta, a levain that will not double, a bake going wrong at 7am on a bench morning. That is what he is there for, and it is usually faster solved in front of the dough than described in an email. Email Marisol instead for the course-level questions: marks, extensions, the order of the weeks, or anything about the six Bakes she runs directly. She reads email most days during teaching weeks, and there is no separate consultation hour beyond the bench session itself — if a question needs a room, the next Monday has one.