France is facing a widespread dearth of Dijon mustard, which news outlets wasted no time in attributing to the war in Ukraine. But the story is a whole lot spicier than that.
This week on BSR, Jimmy gets schooled on yeast and the history of bread and beer traditions! We welcome Lars Marius Garshol of Norway, an author and researcher in yeast and traditional farmhouse brewing; Pete Lengyel-Fushimi, NYC-based craft brewer and Jimmy’s go-to scientist; and Eric Pallant of Pennsylvania, Author of Sourdough Culture.
On the shores of Lake Garda, Italian chef Riccardo Camanini is bringing ancient Italian recipes – like cacio e pepe – into the modern day at his restaurant Lido 84.
The search for the oldest sourdough starter spans continents and countries, science labs and libraries, and involves everyone from the Ancient Egyptians to Jesus Christ.
This being the season of religiously connected bread (hot cross buns, Colomba/Pascua bread). Interesting video on 6,000 years of bread history by Eric Pallant:https://www.youtube.com/watch?v=vYqjBxQhe8o40+ minutes long.