Episode
On The Rise 3: Polycrop Grains and Recipe Development with Henry Jones
We met Henry Jones two years ago at the first International Symposium on Bread in 2017. Back then, he was making a name for himself as the head baker at Butcher & Bee in Charleston, S...
Episode
On The Rise 3: A Conversation on Microbiomes with Dr. Erin McKenney
Ever wonder how scientists analyze the microbiome of human and animal guts, or of sourdough starters and other cultured foods? We take a deep dive into the purpose and methods of microbia...
Episode
On The Rise 3: Sourdough Research and Development with Guylaine Lacaze, Puratos Belgium
To understand how a two-day workshop can contain a controlled experiment on how sourdough starters affect outcomes of finished breads, we spoke to Guylaine Lacaze.
Episode
On The Rise 3: The Biscuit Whisperer Karl Worley
When we got word that a biscuit expert was in attendance at the International Symposium on Bread, we knew we needed to sit down for a conversation about flour, butter, and yeast!
Episode
On The Rise 3: Catching up with Peter Reinhart
To kick off our interviews at On the Rise 3, The International Symposium on Bread, Peter Reinhard sits down to talk about the evolution of “The Future of Bread.” This year, the symposium ...
Episode
On The Rise 3: Keynote by Dr. Erin McKenney
Dr. Erin McKenney gives an eye-opening talk about the latest results from the Citizens Science Sourdough Project, which seeks to understand the biology underlying the differences among st...