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Modernist Cuisine

Francisco Migoya, head chef at Modernist Cuisine and co-author of the award-winning Modernist Bread,  answers common sourdough questions and provides research findings conducted by his team over four years that dispel many long-standing baking myths.

Published onSep 10, 2020
Modernist Cuisine

Should you add raisins to your starter? What is the best feeding schedule? When is it “ripe?” What can you do with excess starter waste? Join Francisco Migoya, head chef at Modernist Cuisine and co-author of the award-winning Modernist Breadas he answers these questions and provides research findings conducted by his team over four years that dispel many long-standing baking myths. Fermentation transforms dough into bread with a complexity of flavors, aromas, and a tender crumb from the moment the yeast is mixed with flour, water, and salt to the time it’s baked. Understanding fermentation’s critical role in the stages of the bread making process enables you to bake better bread. 

Modernist Cuisine | Fermentology mini-seminars
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