Episode 11: Something in the Air

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 . See Privacy Policy at and California Privacy Notice at .

You can listen to Episode 11: Something in the Air online on Radio and Podcast. Open the player on this page to stream the available audio.

Episode 11: Something in the Air is an episode from Modernist BreadCrumbs by Heritage Radio Network.

This episode is 00:43:12 long.

This episode was published on Nov 7, 2018.

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