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Bread scientist, oven builder, and Slow Food advocate Dick Bessey on how to bake the perfect loaf, featuring music by My Sister in 1994 (Travis Stewart, Ben Engel, Tom Barr, Donald Ducote).
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Bread 101: An Introduction (14:19)
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Roberta's bread project, oven, Dick Bessey, step-by-step, bread how-to, origins, Ben Engeld, ingredients, buy best ingredients you can afford, flour, salt, water, no commercial yeast, sourdough culture, King Arthur Flour, unbleached, bleaching removes flavor, whole grain flour, health properties,Ingredients (32:14)
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King Arthur Flour, general purpose flour, $5/5lbs. bread, no additive salt, plain kosher salt, tap water, bready vs. yeasty flavor, steps, straight dough, mix flour and water, mix instant yeast, add salt, let rise, punch down, hand mix, folding dough, pull it all together, dig and fold repeatedly, dough becomes elastic, dump out of bowl, flour countertop, serves 2 loaf measurements, weigh your ingredients, baker's math, 60% hydration loaves, wetter doughs harder to handle, yeast, when to add, 100% flour 65% water, 100 grams flour 65 grams water 2 grams salt 10 grams dried yeast, cover cup with plastic wrap for thirty minutes, mix in salt and yeast or sourdough starter, shaping process, baguettes, slashes, blowouts,Tools (18:56)
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tools, minimal tools, gram scale, pizza stone, ceramic, preheat oven, heat transfer, stone conducts heat into loaf, 1/4 to 3/8'' thick, HearthKit, preheat oven at 500 degrees with stone in it for one hour, quarry tile, pull heat back down to 450 degrees when you put dough on stone, peel, wood paddle, parchment paper, instant read thermometer, take internal temperature before removing loaf from oven, done when center is 200 degrees, let it darken before taking temp, remove and let sit until room temperature, ACME Bread Berkeley,To comment on this episode click here. There are currently Comments
First Aired - 06/30/2009 04:00PM
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Erin shifts towards the organic wine movement with guest Jonathan Russo, publisher of the Organic Wine Journal. Conversation points include the establishment of Slow Foods USA, and the rewards of growing and drinking organically.
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The Weekly Wine Recap (3:05)
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Michelin, Ludacris, rapper founding a cognac, cognac sales in decline, boycott of South African Wines, Organic Wine Journal, Jonathan Russo, Trek n Eat, new red wine in the form of powder,Jonathan Russo: Towards an Organic Wine Movement (11:59)
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Jonathan Russo, early Slow Food movement, locavore movement, exposure to European foodsystem, Europeans don't see the big deal with the American Slow Food movement, Jonathan's career as an ad man, involvement with Slow Food, James Beard Foundation, early patron of Slow Food, Old Field Winery, organic wine movement,Wine Classification: A Primer (14:28)
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Organic Wine Journal, raising awareness and consciousness of organic wine, differences between conventional and organic, conventional=grapes can be treated as agricultural commodity, whatever it takes to grow the grapes, organic=grapes were grown organically, may still be additives, acids, poison free, biodynamic=certified by Demeter, lower yields, higher quality, Rudolf Steiner, natural wines, holistic approach to agriculture, tannins, flavonoids,To comment on this episode click here. There are currently Comments
First Aired - 11/17/2011 12:00PM
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When it comes to food, what exactly does Heritage mean? How did Slow Food's Ark of Taste help launch Heritage Foods USA and bring pasture raised pork and Heritage breed turkeys and chickens to the dinner plates of thousands of Americans? Hear the Heritage story from Patrick Martins himself, the man who founded Slow Food USA, Heritage Foods USA, Heritage Radio Network & The Heritage Meat Shop. This episode was sponsored by Hearst Ranch.
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A Taste of the Past: Patrick Martins (33:12)
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Linda Pelaccio, A Taste of the Past, Patrick Martins, Heritage Foods USA, Heritage Radio Network, Slow Food USA, Ark of Taste, Heritage turkeys, small farmers, sustainability, nonprofit vs for profit, food revolution, sales, distribution, Carlo Petrini, Slow Food International, endangered breeds, heritage breeds, pork, Americans consume 46 million turkeys at Thanksgiving, turkey sandwiches, Radio Bra Onde Rosse, sustainable food movement, Jack Inslee, Michelle Obama, obesity, exercise, food politics, Barbara Kirshenblatt-Gimblett, food as performance, pig varieties, Red Wattle, Berkshire,To comment on this episode click here. There are currently Comments
