My visit to Ostia Antica last year, guided by the wonderfully knowledgeable Farrell Monaco, was destined to end in more than a podcast. There was no way I was going to be able to avoid attempting a panis quadratus of my own, and what better time to make the effort than during Fornacalia? How did […]
William Rubel doesn’t think there is good bread or bad bread, but he knows what he likes.
Insights into building and running a very successful small bakery, plus the “super colloidal suspension of fat and sugar” that is a specialty of the house.
I first visited the United States as a camp counsellor in Vermont. On my first or second day, trying to maintain some semblance of order at the dining table during lunch, one of the boys accidentally knocked over his cup of Kool Aid. Another boy reached for some slices of fluffy Wonder Bread to mop […]
Sometimes people want bread more than they want democracy. Some governments can’t deliver either.
All hail Adolf Ignaz Mautner von Markhof. And also Pope Leo IX, Michael Cerularius the Patriarch and assorted wise rabbis and scholars.
Perhaps there’s more to flour fermentation than the bubbles that lighten the loaf.
How Delwen Samuel, an archaeologist, replicated the bread of Egyptian workers of 3000 years ago. This is the episode that should have been called Bake Like an Egyptian.
Maybe you heard about the oldest crumbs of burnt toast in the world. But have you stopped to wonder how the archaeologists found those crumbs?
Our Daily Bread was a daily contribution to the Dog Days of Podcasting. This page collects those episodes and others on bread and wheat.
