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Author Topic: Using Science and History to Unlock the Secrets of Bread  (Read 326 times)

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Online quietdesperation

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Using Science and History to Unlock the Secrets of Bread
« on: October 05, 2017, 02:38:10 PM »
thought this was an interesting read:

Using Science and History to Unlock the Secrets of Bread
Nathan Myhrvold and Francisco Migoya’s myth-busting new book,
“Modernist Bread,” is a call for bakers to experiment and innovate.

https://www.nytimes.com/2017/10/02/dining/modernist-bread-book.html?_r=0
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Online timgiuffi

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Re: Using Science and History to Unlock the Secrets of Bread
« Reply #1 on: October 05, 2017, 08:57:30 PM »
I hope our library gets a copy of the book because I'd like to take a look at it.

I don't know though. What I like most about bread is how simple it is.
Tim

Offline Jon in Albany

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Re: Using Science and History to Unlock the Secrets of Bread
« Reply #2 on: October 05, 2017, 10:17:57 PM »
Calling wood fired ovens "an absurd fetish" kind of stung at first but then I thought Mr. Myhrvold seems to have a pretty severe food fetish himself and probably shouldn't be throwing stones.

Offline jkb

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Re: Using Science and History to Unlock the Secrets of Bread
« Reply #3 on: October 06, 2017, 01:04:02 AM »

I don't know though. What I like most about bread is how simple it is.

Me too. Same for cooking in general.  My wife got Modernist Cuisine from the library and we own the home edition.  I don't think I've ever looked at them.

Offline apizza

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Re: Using Science and History to Unlock the Secrets of Bread
« Reply #4 on: October 06, 2017, 08:13:03 AM »
At that price I'll have to wait until it's the Kindle daily deal.  :o
Marty

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Offline HBolte

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Re: Using Science and History to Unlock the Secrets of Bread
« Reply #5 on: October 06, 2017, 01:27:49 PM »
There is also a podcast to go along with it. I have not listened yet but here it is: http://heritageradionetwork.org/podcast/pre-ferment/

It's available on iTunes as well.
Hans

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