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15 de mai. de 2024 · Our discussion centered around his latest masterpiece, the comprehensive Modernist Bread at Home. In his ineffable way, Nathan talks bread history, science, lore, and technique. Take a listen, but make sure to have a pen and paper with you.
10 de mai. de 2024 · Olive. May 10, 2024. Giveaways. We’re diving into Modernist Bread at Home by Nathan Myhrvold, a cookbook that takes bread baking from “yeast and flour” to “culinary masterpiece.”. Forget boring sandwich slices, this book elevates homemade bread to an art form. This ain’t your grandma’s recipe book.
17 de mai. de 2024 · Below, we’ve detailed exactly what is happening in every step of the process to help you get that better scientific understanding. From the initial mixing of ingredients to the final rise in the oven, each stage plays a crucial role in shaping the perfect loaf.
4 de mai. de 2024 · Our discussion centered around his latest masterpiece, the comprehensive Modernist Bread at Home. In his ineffable way, Nathan talks bread history, science, lore, and technique. Take a listen, but make sure to have a pen and paper with you.
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Also, Modernist Bread recommends adding vital wheat gluten to flours like rye; you could try adding 1 tbs of vital wheat gluten to compensate for the fact that rye doesn't form gluten as well as regular flour (online recommendation is 1tbs per 1 cup flour). All of that would probably help give you a higher rise.
Recently bought the Modernist Bread books and read about using it to compensate for long fermentation and non-malted flour. I've been making a lot of sourdough loaves that include organic flours that are 100% extraction and not malted like many commercial flours, and I couldn't understand why when doing everything else correctly, the ...
Há 3 dias · Menu Talk: Plus, breaking bread myths with "Modernist Cuisine" author Nathan Myhrvold. By Patricia Cobe and Bret Thorn on May 28, 2024 This week on Menu Talk, your hosts, Restaurant Business senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and ...
