Jeremy Shapiro talks to Emily Buehler

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  1. Emily Buehler, Author of Bread Science

    On this episode, Emily Buehler, author of Bread Science: The Chemistry and Craft of Making Bread, joins us to help unravel the mysteries of naturally fermented bread. She shares her journey from scientist to baker, to becoming an author and publisher - writing and working with renowned bakers like Peter Reinhart and Francisco Migoya. She helps explain why enzymes are the unsung heroes of fermentation, addresses some common misconceptions surrounding sourdough, and answers listener questions on the topics of water, refrigeration, proofing, and starters.

    Could be roblems, because I scraped the audio file url from Squarespace.

    —Huffduffed by JeremyCherfas

  2. Eat This Podcast: Bread as it ought to be

    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.

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  3. Episode 102: Baking Greek Bread, with Josh Nudell

    We’re talking about bread again! This time, about ancient Greek bread — its vocabulary, the many types of bread and how they were made, and the economic aspects of bread production. Josh shares his practical experiences of baking along with his research into the classical Greek world.

    Josh Nudell’

    —Huffduffed by JeremyCherfas

  4. Episode 17: Loaf — The Endless Knot

    We talk about words for bread and the close connection between "loaf" and lords, ladies, and dairy-maids, then turn to the history of baking bread and our adventures with sourdough, baking Pompeian bread, and brewing beer.iTunes linkStitcher linkGoogle Play Music linkOur Patreon page — and thank you to all our Patreon supporters!Show NotesTurkish language website Stack Brewing"Loaf" videoRe-creating the Pompeii loaf video

    —Huffduffed by ecormany

  5. Why modern sandwich bread is different from ‘real’ bread

    Thanks for Helix Sleep for sponsoring this video! Click here for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the United States! #helixsleep

    Thanks to Dr. Elisa Karkle at Kansas State University's Department of Grain Science and Industry:

    Thanks to Dr. Emily Buehler, author of "Bread Science: the Chemistry and Craft of Making Bread"

    Original video:
    Downloaded by on Mon May 9 18:28:36 2022 Available for 30 days after download

    Tagged with howto & style

    —Huffduffed by fwdkfwdkfwdk

  6. #42: Pao-er to the People

    In some regions of India, bread is an important part of the local cuisine. Mumbai’s most iconic street foods are vada pao and pao bhaji. In both Goa and Kashmir, locally baked fresh bread is a daily staple. When Chef Floyd Cardoz from Mumbai, a partner at the fantastic Bombay Canteen, set up a new restaurant in New York, he called it Paowalla. But often, the bread in our homes is not traditional bread but factory-made and pumped with preservatives to make it last longer and look whiter. In this episode of The Real Food Podcast, Vikram Doctor talks about the need to return to traditional forms of baking, which produce much healthier and tastier bread.

    Music Credit: Josh Woodward

    Original video:
    Downloaded by on Thu, 12 Jan 2017 15:06:37 GMT Available for 30 days after download

    —Huffduffed by JeremyCherfas

  7. Gastroegyptology (BREAD BAKING) with Seamus Blackley

    Sourdough starters! Ancient yeasts! Why we need/knead dough! And why you don’t need to buy a starter to start. Polymath, particle physicist, inventor of the Xbox, and truly delightful fermentation nerd Seamus Blackley joins to chat about his kitchen adventures resurrecting dormant yeasts from 4,000 Egyptian baking vessels, plus wild yeasts, the infuriating myth of “yeast scarcity,” the beauty of everyday objects, the debt we owe our ancestors, the joy of getting to know your dough plus tons of tips for newbie and experienced bakers. The first half is all about the history of baking and yeasts and some hot Egyptian gossip, then we roll up our sleeves in the second half for how-tos. Forward this episode to anyone who bakes, who wants to bake, who lovingly feeds their jar of yeasts, who is intimidated by it or who just needs a lesson on how to slow down and enjoy the dormancy period we’re in right now. This episode’s got it all. Including some truly shameless bread puns.

    —Huffduffed by boun