Episode 11: Something In The Air Modernist BreadCrumbs podcast

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Lifestyle Food and Beverage Tech Society Arts Modernist Bread Modernist Cuisine Michael Harlan Turkell Nathan Myhrvold Francisco Migoya Bread Food Science Food History Heritage Radio Network Food Bake

Innhold levert av Heritage Radio Network. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Heritage Radio Network eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

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Episode 11: Something in the Air

5+ y ago 43:12

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Innhold levert av Heritage Radio Network. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Heritage Radio Network eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

Bread has been paired with other fermentations for millennia—with beer in Russian literature, wine in religious texts, and cheese in sandwiches around the world every day. What is it about bread that makes it a natural ally to these fermented products? Well, bread itself is a fermented product.

In this episode, we’ll look at co-fermentations and variations on the process of yeast eating sugar and releasing carbon dioxide. We'll hear from Keith Cohen of Orwasher's Bakery, Nina White of Bobolink Dairy and Bakehouse, Tracy Chang of PAGU, Marika Josephson of Scratch Brewing, and, of course, co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya.

Photo Credit: The Cooking Lab, LLC.

Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings)

Modernist BreadCrumbs is powered by Simplecast.

… continue reading

19 episoder

#Lifestyle #Food and Beverage #Tech #Society #Arts #Modernist Bread #Modernist Cuisine #Michael Harlan Turkell #Nathan Myhrvold #Francisco Migoya #Bread #Food Science #Food History #Heritage Radio Network #Food #Bake

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Episode 11: Something in the Air

Modernist BreadCrumbs

99 subscribers

published 5+ y ago

Del

MP3•Episoder hjem

Innhold levert av Heritage Radio Network. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Heritage Radio Network eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

Bread has been paired with other fermentations for millennia—with beer in Russian literature, wine in religious texts, and cheese in sandwiches around the world every day. What is it about bread that makes it a natural ally to these fermented products? Well, bread itself is a fermented product.

In this episode, we’ll look at co-fermentations and variations on the process of yeast eating sugar and releasing carbon dioxide. We'll hear from Keith Cohen of Orwasher's Bakery, Nina White of Bobolink Dairy and Bakehouse, Tracy Chang of PAGU, Marika Josephson of Scratch Brewing, and, of course, co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya.

Photo Credit: The Cooking Lab, LLC.

Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings)

Modernist BreadCrumbs is powered by Simplecast.

… continue reading

19 episoder

#Lifestyle #Food and Beverage #Tech #Society #Arts #Modernist Bread #Modernist Cuisine #Michael Harlan Turkell #Nathan Myhrvold #Francisco Migoya #Bread #Food Science #Food History #Heritage Radio Network #Food #Bake

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