By Heritage Radio Network
To listen to an audio podcast, mouse over the title and click Play. Open iTunes to download and subscribe to podcasts.
Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya join Michael Harlan Turkell on Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human diet: bread. Each episode explores bread from a different angle; from its surprising and often complicated past, to the grains, tools, and microbes we use to make it, and the science behind every loaf. The show looks at the discoveries and techniques from Modernist Bread, as well as interviews with the scientists and bakers who are shaping the future of bread.
||CleanEpisode 16: Still Life with Bread||In this episode, we’re exploring the intersection of bread and art, and the idea of bread as art. From Renaissance paintings of The Last Supper (complete with pretzels) and still lifes from the Dutch Golden Age to scoring videos on Instagram—the aes||12/19/2018||Free||View in iTunes|
||CleanEpisode 15: Deck the Challahs||It’s a season of celebration, and no matter what you’re celebrating, that usually means baking. Sweet or savory, traditional or cutting-edge, more people fire up their ovens during the holiday season than any other time of the year. In this episode,||12/12/2018||Free||View in iTunes|
||CleanEpisode 14: Emboiled in Lyes||We're going down the rabbit hole of breads with holes! From the New York vs Montreal bagel debate—and the power of water and lye—to the twists and turns of pretzel history, focusing on the presence of negative space is a positive thing.||12/5/2018||Free||View in iTunes|
||CleanEpisode 13: Breads Across America||We're hopping in our Winne-bread-go and hitting the road—to explore the state of regional breads in America! We'll travel to New Orleans for a Po'boy, New England for Anadama, and to Appalachia for Salt Rising Bread, all in search of an answer to the||11/28/2018||Free||View in iTunes|
||CleanEpisode 12: Flatter, Better, Faster, Stronger||Flatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the Venn Diagram of bread baking, they both fall in the overlap of “speed” and “differently leavened.” So we're firing up the tonir, the tandoor, the griddle, th||11/14/2018||Free||View in iTunes|
||CleanEpisode 11: Something in the Air||Bread has been paired with other fermentations for millennia—with beer in Russian literature, wine in religious texts, and cheese in sandwiches around the world every day. What is it about bread that makes it a natural ally to these fermented products||11/7/2018||Free||View in iTunes|
||CleanEpisode 10: The Grain Revolution||Industrialization, and the semi-dwarf wheat developed during the Green Revolution, created a disconnect between farming and flour. But now, consumers are rejecting these commodities and rediscovering the foods, flavors, and farmers around us. This epis||10/31/2018||Free||View in iTunes|
||CleanEpisode 9: Mother, May I?||Welcome to Season Two of Modernist BreadCrumbs! It seems only natural—and appropriately poetic—to start this season talking about starters. They’re the inception of the loaf, the first step. You don’t need a starter to make bread, but the story||10/24/2018||Free||View in iTunes|
||CleanSeason 2 Trailer||Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya are back with Jordan Werner Barry and Michael Harlan Turkell for season two of Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human d||9/5/2018||Free||View in iTunes|
||CleanEpisode 8: Breadbox||This is Episode Eight of Modernist BreadCrumbs: “Breadbox.” Bread is immeasurable, no longer bound by precepts. The new dictum of baking bread is built on shapes and sizes we haven’t even dreamt of. This episode, the proverbial breadbox of the se||12/13/2017||Free||View in iTunes|
||CleanEpisode 7: Thermal Mass||This is Episode Seven of Modernist BreadCrumbs: "Thermal Mass," on baking and ovens. We’ll discuss “thermal mass," or the ability to absorb and hold heat, in two-parts: within bread itself, and the ovens it's baked in. It’s a complex physicochemi||11/29/2017||Free||View in iTunes|
||CleanEpisode 6: Balls & Sticks||This is Episode Six of Modernist BreadCrumbs: “Balls & Sticks,” on shapes, scoring, and semiotics. Balls & sticks. You’ll hear this idiom over and over in this episode, as if we’re talking in circles. The two shapes' repetitive figures have bee||11/22/2017||Free||View in iTunes|
||CleanEpisode 5: Against the Grain||This is Episode Five of Modernist BreadCrumbs: “Against the Grain,” on politics. How does bread play a part in politics you ask? Withholding grain has been part of party lines as well as a catalyst of war. Though the fight still continues to bring||11/15/2017||Free||View in iTunes|
||CleanEpisode 4: Milling About||This is Episode Four of Modernist BreadCrumbs: “Milling About,” History Part II, Pre-Industrialization. When we look back on how modern baking came to be, it’s the same old story of craft informing art, and how the artisanal approach was replicat||11/1/2017||Free||View in iTunes|
||CleanEpisode 3: On the Rise||This is Episode Three of Modernist BreadCrumbs: “On the Rise,” on yeast, leavening, and fermentation. Here, we observe a microscopic single-celled organism from the fungi kingdom, and its full effect on bread: yeast. How can something so small make||10/25/2017||Free||View in iTunes|
||CleanEpisode 2: The Great Civilizations of Grain||This is Episode Two of Modernist BreadCrumbs: “The Great Civilizations of Grain,” on grains, flour, and milling. In this episode, we look inside with a kernel of knowledge, sprout ancient grains, and take a journey through wheat’s history. We cou||10/18/2017||Free||View in iTunes|
||CleanModernist BreadCrumbs Live: Nathan Myhrvold in Conversation with Michael Harlan Turkell||Nathan Myhrvold and Michael Harlan Turkell kick off Modernist BreadCrumbs, their new podcast series on Heritage Radio Network, with a special conversation about the future of bread. Myhrvold will share insights from his new 5-volume book Modernist Bread||10/11/2017||Free||View in iTunes|
||CleanEpisode 1: Pre-ferment||This is Episode One of Modernist BreadCrumbs: "Pre-ferment," on the history of bread. Modernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staple||10/4/2017||Free||View in iTunes|
||CleanModernist BreadCrumbs trailer||trailer for Modernist BreadCrumbs, a new podcast series by Heritage Radio Network||10/4/2017||Free||View in iTunes|
In depth full of useful information
Bread , everyone has eaten it , everyone desires it even if they are avoiding carbs or “gluten intolerant “ this is an excellent place to re educate one self on true facts and knowledge about bread, wheat and other grains along with input from experts this is a gold mine of good knowledge. The listener will be guided to try making their own or perhaps seek out real bread bakers or at least know what they are reading on the labels
It's a great idea for a show. The production doesn't really live up to it, though. A lot of the episodes are pretty hit-or-miss, essentially a random mash-up of long interviews. It's kind of like they called up everybody they could get to talk, recorded them, and strung them together unedited as a podcast.
The content with Nathan Myhrvold himself is great, but that's just a very small portion of the podcast itself.
You knead this podcast
This podcast is amazing for anyone who loves baking and/or eating bread. It's also full of some high-quality bread puns.