Gigi Berardi reads from FoodWISE, on biodiversity, and success stories of plant breeding for taste, nutrition, sustainability in the COVID era. See: The Bread Lab. She also mentions (and recommends) Liz Carlisle’s book Lentil Underground. Image: The Bread Lab (website)
Tag: Stephen Jones
Some FoodWISE thoughts on bread!
See here for a lively discussion of bread! Bread? Yes, commercial vs…well, what you might make at home… http://thebreadlab.wsu.edu/redefining-bread/ This is from Stephen Jones. The best way to think about the difference between store-bough bread and all the variations you might make… is in terms of the length of fermentation (slow fermentation usually involves “the…