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.
All hail Adolf Ignaz Mautner von Markhof. And also Pope Leo IX, Michael Cerularius the Patriarch and assorted wise rabbis and scholars.
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?
It’s magic, I know. First a pretty ordinary grass becomes the main source of sustenance for most of the people alive on Earth. Then they learn how to turn the seeds of that grass into the food of the gods.
George Weston created Garfield Weston, who created Allied Bakeries to improve British bread by selling more Canadian wheat. Then came the Chorleywood Bread Process.
Even before the Romans, grain arrived in what was to become London by water, and it continues to do so today, although the mechanics of the trade have changed beyond recognition. One of the last people to move grain by water upstream from London shares her experience and the history of moving grain by water.
Jonathan Bethony is one of the leading artisanal bakers in America, but he goes further than most, milling his own flour and baking everything with a hundred percent of the whole grain. He’s also going beyond wheat, incorporating other cereals such as millet and sorghum in the goodies Seylou is producing.
Back in January I talked to Suzanne Dunaway about Buona Forchetta, the bakery she and her husband Don started and eventually sold.
Say you wanted to bake bread in a microwave – I can’t think why, but say you did – you could go online and search the internets for a recipe.
The price of subsidised bread in Egypt has not changed in decades, though the bread shrunk. That remains a huge challenge to security, for the government and the people.
Farrell Monaco has studied, and brought back to life, the canonical bread of Ancient Rome. Now she brings an ancient bakery back to life.
Bready things, bookish things, historic things and fraudulent things. But if you want to know what I think, you should subscribe.
From teething toys that show you care to one man’s heartbreaking I-opened-my-dream-restaurant story, with fish, beef and chicken, and no organics!
The Montreal bagel and other aspects of Jewish food, plus biscuits and block-chains, fish and faux-meat.
You can hope and pray that the price of vanilla comes down, or you can look for something else to use, which is what adventurous chefs have been doing.
The thing about a sourdough mother is not that it needs looking after but that it brings forth life. And it doesn’t need a cute name to do so.
The biggest meat recall, the weirdest market economy, old cheese, bitters and bread. A diverse diet, for sure.
In the middle of Our Daily Bread, I got a message from Shelley at Against the Grain Farms in Canada.
What more is there to say? Plenty, of course, but not this time. This is the final episode of this run of Our Daily Bread.
“I began to dream of a binding machine. I dreamed of it at night and I dreamed of it during the day.”
If you are eating reasonably well, it probably doesn’t matter which you choose. You can get great white bread, and you can get awful brown bread.
It needn’t actually taste sour. In fact, except in a few countries, it need not even make use of a natural leaven.
There’s a fundamental tension between the time it takes to make a loaf of bread and the value of the final product.
A large slave-driven mill could grind seven kilograms of flour an hour. A watermill multiplied that twenty times or more.
Bashing wheat with a hammer will not give you flour. What you need is a shearing force, which you get by grinding the grain between two stones.
In all probability, the original source of Kamut was a market stall or a small farmer in Egypt, where it had survived as an obscure grain grown by peasant farmers.
Phil Howard, of Michigan State University, casually let slip in our conversation about concentration in the food industry that a brewery in Australia had been fined for faux craft beer. I had to investigate. Its quite an interesting story.
What does country music tell us about agriculture in America today? Not much. Plus some nutritional goodness, and follow-ups to previous podcasts.
Popcorn — how dangerous is it it, really? Not very, unless you work with it. Eggs — what are they? Sorry Dave, I can’t tell you that. Caramelised onions — how long do they take? Longer than you’ve got, and they never really caramelise.
Australians devote almost 60 cents of every dollar they spend on food to unhealthy stuff. They could eat better for less money, but “affordable luxuries” get in the way.
Not for the gluten-intolerant: African agriculture, food systems, The League of Kitchens and Mamoosh pita.
… and the Romans did knead. Just getting peeved at two things in an otherwise interesting interview with Jim Lahey
You can eat a perfectly nutritious diet for a lot less money than the US government says you need. But would you want to?
Food has always been a marker of social status, only today no elite eater worth their pink Himalayan salt would be seen dead with a slice of fluffy white bread, once the envy of the lower orders.
The past is a a foreign country. And foreign countries are present. London, China, Dalits, First Nations and fake sales figures
Gluten sensitivity, natural leavens, the Mediterranean diet and olive oil, almonds and some thoughtful little essays.
Not much for you this week. I’m in New York, awaiting tomorrow night’s James Beard Awards dinner, and wondering what I’ll do if I win, and what I’ll do if I don’t win. Either way, you’ll hear about it first here.
Lyrical fermented foods in China, matter-of-fact fermented foods in Japan and “I can’t believe it’s not mayo or that it doesn’t contain eggs!”.
Still no closer to understanding the nature of zero-fat half and half, but I should have an actual audio episode next week. Meanwhile …
Having started this autumn to do little trailers for upcoming shows, I thought it would be an interesting way to prevent absolute silence over the holidays to adapt that format and revisit some of 2014’s episodes.