Flour, water, yeast, salt, as elemental as bread is, we never knew it could be quite so complex. Coming up on today's show, a chat with the co-author of the impressive and massive new "Modernist Bread" cookbook, Nathan Mhyrvold. This FIVE volumes, loaded with technique, history and science is eye candy and practical knowledge for the amateur baker, but also, a comprehensive understanding of one of the kitchen's most elemental components for the professional as well.
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