Bread

October 11, 2018

Easy Tips For Freezing Your Sourdough Starter

One of the most important discoveries we made while developing and refining the recipes in Modernist Bread is that yeast is among the most resilient life-forms we’ve ever encountered (and we encounter many in our lab, which we share with a bunch of biologists). As it turns out, freezing temperatures do not kill all the […]

September 26, 2018

Sourdough Science

Baking is applied microbiology. That may seem like an odd way to look at it, but it’s only a modest exaggeration. All yeast-leavened breads owe their shapes and textures to the actions of microbes. The yeast used to create bread can be commercially derived (baker’s yeast), or it can be cultivated from the environment around […]

August 22, 2018

Why Does Baking Bread Smell So Good?

Here’s a fun thing to try: stand outside a bakery on an early summer morning, and watch how people react to the smell of baking bread wafting out the door as they walk by. Their heads turn, their noses lift, their eyes close . . . It’s only a matter of time until someone says, […]

July 9, 2018

Is Fresh Yeast Best?

Yeast—living, single-celled fungi—is one of the main reasons bread is so complex and special. These microbes behave like miniscule factories that specialize in the production of bubbles and booze by way of a process called fermentation. In addition to leavening dough, fermentation makes important contributions to the aroma, flavor, and texture of bread. The yeast […]

July 2, 2018

Bake Fresh Flatbread On Your Grill This Summer

It’s no secret that our team loves to fire up the grill—so much so that we even found ways to bake fresh bread with one while working on Modernist Bread. Gas and charcoal grills (and infrared grills, which aren’t common but can also be used for this purpose) aren’t the first option that comes to mind for […]

June 22, 2018

Bread Is Lighter Than Whipped Cream

The headline above is surprising but true, and you can test it yourself: put 1 L of whipped cream on the left pan of a balance scale and a 1 L brioche on the right. The scale will tip to the left. Whipped cream has a reputation for being light and airy, but it’s about twice […]

April 4, 2018

Gluten: How Does It Work?

Gluten has gotten a bad rap lately—it was practically a four-letter word when we started working on Modernist Bread—but in the world of bread, it’s your friend. As Jimmy Kimmel discovered, there’s a bit of confusion about what gluten is and what it does. Whether you avoid gluten or can’t get enough of it, we […]

September 13, 2017

Upcoming Modernist Bread Events

The release of Modernist Bread is just a couple of months away—you’ll find it in bookstores starting November 7. To celebrate, coauthors Nathan Myhrvold and Francisco Migoya are hitting the road this fall to give audiences a preview of their book before it goes on sale. Join us at any of the events below to […]

June 21, 2017

A First Look: New Content from Modernist Bread

There are less than six months until Modernist Bread goes on sale—it will be in bookstores by November 7th—and we’ve hit a lot of milestones since our last post. (We’re happy to report that pages are being printed as you read this post.) Today we’re sharing a first look at new content from Modernist Bread, […]

September 27, 2016

Modernist Bread preorders begin today!

Last spring we revealed news about the scope and size of our upcoming book, Modernist Bread. With five full volumes and a kitchen manual, this enormous tome will be almost the exact size (and weight) of Modernist Cuisine: The Art and Science of Cooking. We were thrilled by the tremendous response we received. We heard […]

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