Back To Basics

This episode is all about the basics of breadmaking, including: what ingredients should you have (you already have them), what equipment do you need (less than you think), do you need fancy equipment (no), why the hell does my dough look like that (many reasons), and how do I know when my bread is even done (when its done, obviously)? Plus everything in between.

Cereals aren’t just something good with milk, but also are also types of domesticated grains that we use to turn into flour, which is for the most part, an essential component of bread. But how do cereal grains go from stalks swaying in the breeze to the powder sitting in our pantries? And, as a staple in the global diet, what would happen if we ever ran out?  How Cheese, Wheat and Alcohol Shaped Human Evolution | Science | Smithsonian Magazine Humans feasting on grains for at least 100,000 years - Scientific American Blog Network Svalbard Global Seed Vault - Crop Trust Photo by Duncan Kidd on Unsplash

Have you ever wondered why some breads are flat and others are loaves? The difference is in the dough, and the distinctions are stickier than you might think. Learn all about it with host Brynne Spencer.  Learning Loaf (with old dough) How to Make Self-Rising Flour - Add a Pinch Photo Credit: Nancy Hann 

Host Brynne Spencer shares an introduction to breadmaking, the nuances of bread terminology, as well as the origins of bread and its influence on civilization.  Archaeologists find world's oldest bread and new evidence of sophisticated cooking dating back 14,000 years | The Independent | The Independent Skillet Flatbreads | King Arthur Baking A Flatbread for All Occasions (Turkish Balazma) Photo credit: Peter Fenghali 

Learn all about this micro fungus and its role in bread making, cooking and brewing. Also, where does yeast come from and is it alive? All burning questions will be answered in this episode of the Breadcast. Gluten-Free Sourdough Starter | King Arthur Baking Sourdough Starter from Scratch: Capturing the Wild Yeast : Sunshine for Dinner Capturing Wild Yeast (Yeast Water) - Nourished Kitchen This Bread Was Made Using 4,500-Year-Old Egyptian Yeast | Smart News | Smithsonian Magazine Photo Credit: Geoffrey Delobel