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Modernist BreadCrumbs

Modernist BreadCrumbs

Heritage Radio Network

Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya join host Jordan Werner Barry and executive producer Michael Harlan Turkell for Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human diet: bread. Start with starter and then take a look at the discoveries and techniques from Modernist Bread. Enjoy interviews with the bakers, scientists, chefs, authors, millers, and Bread Heads who are shaping the future of bread. We’ll take deep dives into the microbial world, heritage grains, flatbreads, and breads with holes, but we’ll also step back and look at how bread intersects with culture, fermentation, immigration, art, and tradition. Fire up your oven and follow the breadcrumbs.
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Top 10 Modernist BreadCrumbs Episodes

Goodpods has curated a list of the 10 best Modernist BreadCrumbs episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Modernist BreadCrumbs for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Modernist BreadCrumbs episode by adding your comments to the episode page.

Modernist BreadCrumbs - Episode 16: Still Life with Bread
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12/19/18 • 45 min

In this episode, we’re exploring the intersection of bread and art, and the idea of bread as art. From Renaissance paintings of The Last Supper (complete with pretzels) and still lifes from the Dutch Golden Age to scoring videos on Instagram—the aesthetics of bread, and all that it symbolizes, have long been on display.

We'll look for bread in art history with Maite Gomez-Rejon (founder of Art Bites), consider the influence of art on baking with an interview from HRN Happy Hour featuring head chef of Modernist Cuisine Francisco Migoya and author Daniel Isengart, talk about craft with baker (and former ceramic artist) Sarah Owens, weigh bread's artistic value with Guy Frenkel of Ceor Bread, and find out how co-authors Nathan Myhrvold and Francisco Migoya, tackled bread's beige aesthetics when writing Modernist Bread.

Photo Credit: Nathan Myhrvold/ The Cooking Lab, LLC.

Theme Music: Thomas Hughes & Gretchen Lohse (@carolclevelandsings)

Modernist BreadCrumbs is powered by Simplecast.

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Modernist BreadCrumbs - Episode 3: On the Rise

Episode 3: On the Rise

Modernist BreadCrumbs

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10/25/17 • 56 min

This is Episode Three of Modernist BreadCrumbs: “On the Rise,” on yeast, leavening, and fermentation.

Here, we observe a microscopic single-celled organism from the fungi kingdom, and its full effect on bread: yeast. How can something so small make such a big impact? When it comes to bread, the proof really is in the proofing.

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

Modernist BreadCrumbs is powered by Simplecast

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Modernist BreadCrumbs - Episode 14: Emboiled in Lyes

Episode 14: Emboiled in Lyes

Modernist BreadCrumbs

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12/05/18 • 41 min

We're going down the rabbit hole of breads with holes! From the New York vs Montreal bagel debate—and the power of water and lye—to the twists and turns of pretzel history, focusing on the presence of negative space is a positive thing.

We'll explore the power of lye with Harold McGee, check out NYC bagel culture with Dianna Daoheung of Black Seed Bagels, learn about the Simit with Zoe Kanan, and head to Pennsylvania's classic Julius Sturgis Pretzel Bakery. Along the way, Nathan Myhrvold and Francisco Migoya, co-authors of Modernist Bread, will address "the water myth," and their findings may surprise NYC bagel purists.

Photo credit: The Cooking Lab, LLC.

Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings).

Modernist BreadCrumbs is powered by Simplecast.

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Modernist BreadCrumbs - Episode 13: Breads Across America
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11/28/18 • 38 min

We're hopping in our Winne-bread-go and hitting the road—to explore the state of regional breads in America! We'll travel to New Orleans for a Po'boy, New England for Anadama, and to Appalachia for Salt Rising Bread, all in search of an answer to the question, "Is there a regional bread culture in the United States?"

Featured in this episode are Sandy Whann of Leidenheimer Baking Company, Alison Pray of Standard Baking Company, chef Travis Milton, author Ronni Lundy, and, of course, co-authors of Modernist Bread, Francisco Migoya & Nathan Myhrvold.

Here's the link to Rising Creek Bakery, as mentioned in the episode.

Photo Credit: The Cooking Lab, LLC.

Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings).

Modernist BreadCrumbs is powered by Simplecast.

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Modernist BreadCrumbs - Episode 8: Breadbox

Episode 8: Breadbox

Modernist BreadCrumbs

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12/13/17 • 88 min

This is Episode Eight of Modernist BreadCrumbs: “Breadbox.”

Bread is immeasurable, no longer bound by precepts. The new dictum of baking bread is built on shapes and sizes we haven’t even dreamt of. This episode, the proverbial breadbox of the series, will hold all the bits of bread we haven’t gotten to yet, or have yet to be made.

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

Theme Music by Thomas Hughes and Gretchen Lohse

Modernist BreadCrumbs is powered by Simplecast

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Modernist BreadCrumbs - Episode 6: Balls & Sticks

Episode 6: Balls & Sticks

Modernist BreadCrumbs

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11/22/17 • 53 min

This is Episode Six of Modernist BreadCrumbs: “Balls & Sticks,” on shapes, scoring, and semiotics.

Balls & sticks. You’ll hear this idiom over and over in this episode, as if we’re talking in circles. The two shapes' repetitive figures have been a constant in bread’s identity over time, but why?

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

Modernist BreadCrumbs is powered by Simplecast

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Modernist BreadCrumbs - Episode 1: Pre-ferment

Episode 1: Pre-ferment

Modernist BreadCrumbs

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10/04/17 • 59 min

This is Episode One of Modernist BreadCrumbs: "Pre-ferment," on the history of bread.

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

In this episode, we take a look at ancient drawings on cave walls, dig through the ashes of a volcano eruption, and consider the primal evolution of bread as we know it. We hope you'll loaf it.

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Modernist BreadCrumbs - Modernist BreadCrumbs trailer

Modernist BreadCrumbs trailer

Modernist BreadCrumbs

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10/04/17 • 2 min

trailer for Modernist BreadCrumbs, a new podcast series by Heritage Radio Network

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Modernist BreadCrumbs - Episode 15: Deck the Challahs

Episode 15: Deck the Challahs

Modernist BreadCrumbs

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12/12/18 • 43 min

It’s a season of celebration, and no matter what you’re celebrating, that usually means baking. Sweet or savory, traditional or cutting-edge, more people fire up their ovens during the holiday season than any other time of the year. In this episode, we're exploring holiday breads and the traditions that bring us back to them, year after year.

We'll talk Stollen with Brian Hart Hoffman of Bake From Scratch, Challah with Mike Zaro of Zaro's Bakery, and Pandoro vs Panettone with Italian baker Luigi Biasetto. Co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya, help us figure out what the holiday hoopla is all about—is it just nostalgia, or something deeper?

Photo Credit: The Cooking Lab, LLC.

Theme Music: Thomas Hughes & Gretchen Lohse (@carolclevelandsings)

Modernist BreadCrumbs is powered by Simplecast.

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Modernist BreadCrumbs - Episode 7: Thermal Mass

Episode 7: Thermal Mass

Modernist BreadCrumbs

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11/29/17 • 63 min

This is Episode Seven of Modernist BreadCrumbs: "Thermal Mass," on baking and ovens.

We’ll discuss “thermal mass," or the ability to absorb and hold heat, in two-parts: within bread itself, and the ovens it's baked in. It’s a complex physicochemical process... that’s more than just hot air.

Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.

From the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future.

Modernist BreadCrumbs is powered by Simplecast

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FAQ

How many episodes does Modernist BreadCrumbs have?

Modernist BreadCrumbs currently has 19 episodes available.

What topics does Modernist BreadCrumbs cover?

The podcast is about Baking, Society & Culture, Food Science, Podcasts, Arts, Food History and Food.

What is the most popular episode on Modernist BreadCrumbs?

The episode title 'Episode 16: Still Life with Bread' is the most popular.

What is the average episode length on Modernist BreadCrumbs?

The average episode length on Modernist BreadCrumbs is 48 minutes.

How often are episodes of Modernist BreadCrumbs released?

Episodes of Modernist BreadCrumbs are typically released every 7 days.

When was the first episode of Modernist BreadCrumbs?

The first episode of Modernist BreadCrumbs was released on Oct 4, 2017.

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