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Food Media

Why the Stodgy Old World of Bread Is Ripe for Innovation

Melanie Wong | Jul 26, 201911:16 AM    

An interview with Nathan Myhrvold on his tome, Modernist Bread.
https://modernistcuisine.com/books/mo...

"Where were you looking to push bread forward?
Well, I guess the first is there’s more innovation in the bread world than you might think. Chad Robertson has this fantastic bakery called Tartine in San Francisco. His bread is his own creation—it’s unique to him, and you would call it modernist, even. Now if you looked at it you’d say, 'Oh, well this must be some peasant style loaf.' No, it’s his unique creation. We found plenty of examples where individual bakers would come up with something amazing and new. Those are as close as the bread world comes to this idea of being modernist and being more open to innovation. In most cases though, they can’t even say that they’re innovative."

Why the Stodgy Old World of Bread Is Ripe for Innovation

Nathan Myhrvold, the man behind groundbreaking book Modernist Cuisine, has set his sites on bread.

robbreport.com
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