Cheese comes in many shapes, textures, colors, and flavors. While many cheeses melt exceedingly well and brown slightly as pizza dough bakes, others either do not melt at all or melt with noticeable fat separation. A good melt is achieved with the right combination of moisture content, fat content, and acidity in the cheese. When […]
Yeast is the engine of bread making. It is important for leavening the bread and also affects the flavor and smell of bread. The longer the period of fermentation, the more pronounced the yeast flavors become because the microbes have more time to produce aromatic compounds. Yeast also contributes to the crust’s color by releasing compounds critical to the […]
Sourdough starter, which we refer to as levain, is made by mixing flour and water, then leaving the mixture to sit, uncovered, at room temperature until the microscopic yeast cells and lactic acid bacteria (LAB) that are present in the flour begin feeding. Within days, you will see signs of fermentation. (You can also start […]
Sourdough is arguably the oldest form of leavened bread. The first loaves were sourdoughs, and levain was also the first leavening agent. Travel to bakeries and kitchens in any corner of the world, and you’ll likely find some form of sourdough bread. Sourdoughs are as diverse in flavor, texture, and volume as the cultures in […]
Without consistent feeding, sourdough starters get tired pretty quickly. We were surprised at how disappointing a sourdough bread made with even a 3-day-old starter (which we refer to as levain) turned out. There was uneven leavening, and while the loaf looked fine on the outside, the inside revealed a tight crumb with a handful of […]
Flour is probably one of the first ingredients that comes to mind when you consider making bread. Flour is the core matter of bread and provides the main structure that anchors the other ingredients in the baked loaf in part because its largest component is starch. From a bread-making perspective, there are two main types […]
We are beyond thrilled to announce our collaboration with National Geographic on an all-new photography book: Natural Wonders. It goes on sale this October and is available for preorder now. This marks the first time Modernist Cuisine founder Nathan Myhrvold’s landscape photography has been featured in a dedicated volume, bringing his lifelong passion for exploration, […]
Brioche is a bread with an identity crisis. Simultaneously cakey, yeasty, bready, and sweet, brioche offers a unique richness that comes from being laden with butter. In fact, our master recipe uses 50% butter, though brioche can be made with as much as 100% butter for an even more decadent experience. With its enriched dough, […]
Making homemade bread or pizza dough might seem like a daunting task for busy bakers during the workweek, but a few smart strategies can save you time without sacrificing quality. Whether you’re tackling a loaf or prepping for pizza night, here are some practical tips to speed up your bread-making process. With practice, these tips […]
When it comes to bread, the term “brick-like” might not sound appealing at first. Although dense breads get a bad reputation, they offer something that lighter loaves simply can’t: a rich, complex bite that directly showcases the grains inside. These breads aren’t simply dense for the sake of it. Many brick-like breads incorporate rye flour, […]