Nathan Myhrvold - Rethinking Bread: Lessons Learned from "Modernist Bread"

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JWU Bread Symposium

Күн бұрын

Пікірлер: 18

@mikewurlitzer5217 3 жыл бұрын

Fantastic presentation!

@kenb0nd Жыл бұрын

i grew up being taught to remove the skin from baos before eating - olden days baos were convenient food to bring along so peeling the skin off kind of remove the dirty layer; it is not playing with food. 😀

@Macwizzard 5 ай бұрын

I agree with the overall premise - but for the consumer to make demands and have met expectations, they need to have the capital to make that influence. We have a majority population living in poverty - and as much as they might want access to better bread, its not up to the consumer.

@markheller76 3 жыл бұрын

I would have read the whole thing...Fantastic. Bet my culinary school has a copy. CIA 84

@thomasgronek6469 Жыл бұрын

Non-celiac gluten sensitivity is usually chronic, NOT acute. It takes years to cause the damage, and it ALL starts in the gut, Gliaden signals zonulin to open the gut (it's only ONE cell layer thick), The tight junction gaps open at the wrong time, and intestinal items go into the system (See Gut associated lymphatic system), The immune system attacks the foreign particles (protein, feces, pathogens, etc), At some point, through molecular mimicry, the immune system attacks the body, (Oh, that looks bad, lets eat the cartilage in the joints). SO YES, non-celiac gluten sensitivity happens to EVERYONE, it's just a matter of time before it catches up to you.

@RebDanielB Жыл бұрын

Do you have a source? The contemporary scientific studies would seem to disagree

@thomasgronek6469 Жыл бұрын

@@RebDanielB there has never been, and there never will be a ‘scientific’ study done on humans

@waltdistel716 11 ай бұрын

reality proves this is wrong

@thomasgronek6469 11 ай бұрын

@@waltdistel716 Okay, don't complain when you get a non celiac related autoimmune issue that leaves you cripped up in a chair. As far as the mechanism of reaction, that IS REAL and recognized by anyone who studies, or has studied the cells of the intestines. No study for that is necessary, is is an observable reaction, and when the tight junctions open up, all of that bacteria is dumped into the blood stream. Literally shit in the blood. so enjoy. Sometimes it gets to the brain and people have shit-for-brains. (but you know that)

@peterlindner3283 3 жыл бұрын

I like at 22:00 how the bread "proofing basket is cut in half along with the dough that was in it."

@kevinu.k.7042 Жыл бұрын

It's a great series. I am still working my way through it after six months. My gripe is that it has a coffee table book interleafed within it. So every so often there will be two or three pages which interrupt the main book. This is not the end of the world, but add to that the huge amount of the book given over to large, very high quality photos and then to hear that 400 pages had to be cut? There are so many areas which are cut short and don't give that final bit of explanation which was really needed. So many areas missing such as 'home' milling. Flat breads are also poorly covered. I was to often disappointed at the depth of some areas. Sourdough preferments could have been three times as long to go into the depth of acidity control and other parts. Would I buy it again? Yes, but can we have something a little more in depth and not so padded with photos please? Thanks for posting this talk on line.

@johndougal6298 Жыл бұрын

Dear sir, is there a book, you could recommend, with detailed information you mentioned that are missing? Thanks

@kevinu.k.7042 Жыл бұрын

@@johndougal6298 Hi John The simple answer is no. I read a lot of studies and bake on a test kitchen basis two to three times a week. Staying with Home Baking and Small scale baking, we are in the midst of another development wave. There is all of the usual misinformation around as people publish in the likes of You Tube and only half understand the developments. To make it worse there is a fashion starting up of using a pH meter to see the progress of the fermentation. Those promoting that simply don't understand the science though they claim to be following a ?French Biochemist who I checked out and he was merely a graduate with no experience leveraging a half baked idea. Most bread baking books are written by commercial bakers and many simply lack the experience of small scale baking being more used to high speed kneading in machines etc. Others like the great Reinhart don't go into the science, or are a little dated. This book collection covers much more than any other book I know. Though there are techniques in it I dislike intensely nothing comes to mind where I thought that is simply incorrect. What do I dislike intensely? The ethos of my baking is clean unadulterated bread. After all this is a modernist approach so I cannot blame them for that. Another source are the discussions on forums like The Fresh Loaf. There are people there who are professional craft bakers and biochemists. It can be a good source. Modernist Bread is also weak when it comes to some of the latest best practices used in home baking. I smile at the term latest as many have been around for a century or two and many can be found by watching 'Peasant French Bakery Videos' on You Tube. If you have the time there is a You Tube Channel called 'Chain Baker'. He is a very competent Chef (gifted actually) who has started from fresh trialling the best of home baking methods and publishing his results as videos. To my mind there is no better source for home baker methodology bu the scince is a little 'lite'. He does use sourdough, but his audience is mainly yeast oriented. That will come to the fore more in time I'm sure. So what is this new wave of home/small scale baking? At last a lot of science is wending it's way down to small scale baking. Many myths are being busted and poorer methods are being dumped. Also the best of what is known is coalescing into better more informed methods. None of it is earth shatteringly new, but what is forming is a clearer model of the different baking choices and how to use them to fit into your schedule and get the desired results. Again I say, Modernist Bread is good and can be relied upon. It would have been so much less commercial and better for the small scale baker if they had one such on their editorial team. (IMHO). Re-reading my post it sounds quite opinionated. FWIW I am drawing on 40 years of small scale baking, having read every good baking book I could find along with so many research papers along with twenty years of trying out the different methods using test kitchen methodology. Does that make me an expert? No, there is still so much we don't know. I hope this is of some help. Apologies for the length.

@GordonHenderson 2 жыл бұрын

Ok, late to the comments, but Re. Ice Cream Riots... you might want to read up on the Glasgow Ice Cream Wars and see the film "Comfort and Joy" ...

@SheikRattleEnroll Жыл бұрын

What if people are sensitive to the histamines in the wheat and not gluten.

@kevinu.k.7042 Жыл бұрын

Good point. However the race for flour which is machine tolerant has given us wheat varieties with 2/3 Glutenin and 1/3 Gliadin. Older varieties were nearer 50:50. And then there are the residual herbicides which have now been found to be persistent.