Bread is a staple in our diet, well at least in mine it is! Immersed as I am in home baking I decided to ask author/baker Emily Buehler some questions on the subject.Trained as a scientist, she turned to baking at first for fun and just too try it out. Later she analyzed it, finally putting down on paper the things she learned in the course of her career as a baker.
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.
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: https://soundcloud.com/the-real-food-podcast/42-pao-er-to-the-people
Downloaded by http://huffduff-video.snarfed.org/ on Thu, 12 Jan 2017 15:06:37 GMT Available for 30 days after download
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
For a newcomer to the city, a boulangerie apprenticeship reveals a way of life.
How gluten-free flours affect bread structure and how to keep your sourdough starter happy.
Food has probably been a marker of social status since the first woman gathered more berries than her sister. It still is. Some foods are authentically posh, others undeniably lower class, and there’s no way I’m going to go out on a limb and say which is which.
Because foods serve as social markers, the history of cuisine is also a history of the democratisation – some would say vulgarisation – of elite dishes, and perhaps noone has chronicled that more effectively than Rachel Laudan. Her book Cuisine and Empire: Cooking in World History shows clearly how foods move from high cuisine to low. Recently, in some places, the flow has reversed as elites have taken up what they imagine to be rustic, peasant food. The 100% wholewheat sourdough loaf, chewy of crust and riddled with large holes, became a desirable bread only very recently. As we chatted about these things, one thing became clear. There’s very little chance that food will lose its status as a marker of status any time soon.
Rachel Laudan recently reworked her thoughts on bread: Why did our ancestors prefer white bread to wholegrains?. That will take you to her website and details of Cuisine and Empire.
Our earlier conversation was Sugar and salt: Industrial is best.
Banner photo shows poor old George IV of the United Kingdom, consuming his magnificent Coronation Dinner alone, watched by a crowd of thousands. Well, not quite alone. Aside from the onlookers in the galleries, there were about 170 diners in Westminster Hall with him and a few hundred more scattered through various rooms in the Palace of Westminster. But the King was effectively alone.
Smaller image shows John, Duc de Berry, in blue on the right, exchanging New Year’s gifts at a banquet.
It’s the chain letter of baking: a simple starter that you divvy up, keeping some for yourself and sharing the rest with others. It’s an old tradition we’d like to see you revive in your community.
This is the last of the short episodes of the holiday season. It is also something of a meta-episode because it is mostly about this podcast and another podcast.
I’ve hinted before that I’d like to do more constructed shows here, where I speak to a few different people about a topic to try and get a broader sense of the subject. They’re harder to do, but more rewarding, and they consistently get more listeners. The problem is that as a one-man band, I don’t have the time I need to do that kind of show very often. As an experiment, I’m going to try chunking episodes into seasons, with a break between seasons when I’ll be working on those more complex shows. I’m not sure yet how long either the seasons or the breaks will be.
In anticipation, I encourage you to subscribe to the podcast, if you aren’t already doing so, via iTunes or by email, which gives you the added advantage of getting Eat This Newsletter between episodes and during the breaks. (You can also, of course, do both.) I’m also on Twitter and Instagram.
Aside from finding time and resources, one of the other things that is really hard for a completely independent production like this is to find new listeners. Reviews and ratings on iTunes probably help, but a word-of-mouth recommendation is even better.
I know that’s true for me, and so I want to share a podcast that was recommended to me. Bee Wilson (@kitchenbee) recommended “this wonderful podcast series by Vikram Doctor, The Real Food Podcast … It is superb and worth listening to in its entirety.”
On the strength of that, I jumped through a few hoops to ensure I had an episode to listen to on my walk in the park, and I agree. Thoroughly enjoyable and informative. In addition to making podcasts, Vikram Doctor is also the editor of special features for the Economic Times of India.
I’ll be subscribing, and if you have any interest in food from an Indian perspective (and not just Indian food) I recommend you take a listen.
I’m currently working on two idea for shows suggested by listeners, and I’d love to hear about anything you think I should consider.
Vikram Doctor’s Real Food podcast is at audiomatic.in.
I’m using that banner photograph knowingly, having shamelessly stolen it from Julia Barton, who started the whole stock mic thing.
And I admit I flipped the cover photograph, which I took from Douglas Self’s strange catalogue of Acoustic Location and Sound Mirrors.
Seriously, though, why is it so difficult both to find new podcasts and to put my own podcast in front of people. I still don’t know.
http://mange-tout.s3.amazonaws.com/2017/bread.mp3Liked it? Take a second to support me on Patreon!
Ah, the self-indulgent joy of making a podcast on one of my own passions.
“They” say that turning cooking from an enjoyable hobby into a business is a recipe for disaster, and while I’m flattered that people will pay for an additional loaf of bread I’ve baked, there’s no way I’m going to be getting up at 3 in the morning every day to sell enough loaves to make a living. But there are people who have done just that, and one of them happens to be a friend. Suzanne Dunaway and her husband Don turned her simple, delicious foccacia into Buona Forchetta bakery, a multi-million dollar business that won plaudits for the quality of its bread – and then sold it and walked away.
http://media.blubrry.com/eatthispodcast/p/mange-tout.s3.amazonaws.com/suzanne-dunaway.mp3Podcast: Play in new window | Download (Duration: 20:42 — 19.0MB)Subscribe: iTunes | Android | RSS | More
Suzanne was also one of the first popularisers of the “no-knead” method of making bread, with her 1999 book No need to knead. Using a wetter dough, and letting time take the place of kneading, has been around among professional bakers and some, often forgetful, amateurs for a long time, but it was Mark Bittman’s article in the New York Times that opened the floodgates on this method. Since then, as any search engine will reveal, interest in the technique has exploded, both because no-knead is perceived as easier and because the long, slow rise that no-knead usually calls for results in a deeper, more complex flavour. I’ve had my troubles with it, and had more or less given up on the real deal. But I’m looking forward to seeing how a quick no-knead bread turns out, especially now that I know that in Suzanne’s case it was the result of a delicious accident.
If you created the graphic riff on Breaking Bad, or you know who did it, please let me know. I would really like to give proper credit.