Nathan Myhrvold and Francisco J. Migoya
Books by Nathan Myhrvold and Francisco J. Migoya
“There’s this idea that wholemeal loaves don’t rise as well because the bran somehow cuts through or interferes with the formation of gluten. So what they did was say, ‘OK, if it’s about something cutting, let’s use white flour and throw a load of glass powder in there—because surely that’s going to interfere with the structure. If anything is going to cut gluten strands in half it’s going to be powdered glass.’ And they found that the bread rose pretty well.” Read more...
The best books on Baking Bread
Chris Young, Cooks & Food Writer
Interviews where books by Nathan Myhrvold and Francisco J. Migoya were recommended
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1
The Handmade Loaf: The Book That Started a Baking Revolution
by Dan Lepard -
2
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley -
3
English Bread and Yeast Cookery
by Elizabeth David -
4
Modernist Bread
by Nathan Myhrvold and Francisco J. Migoya -
5
The Staffordshire Oatcake: A History
by Pamela Sambrook
The best books on Baking Bread, recommended by Chris Young
The best books on Baking Bread, recommended by Chris Young
All you need to make bread is flour, water and salt. It’s knowledge, skill and time that turns those basic ingredients into the delicious staple we call bread. Chris Young, coordinator of the UK’s Real Bread Campaign and editor of True Loaf magazine, recommends the best books for baking bread—and explains why ‘real bread’ is the only bread we should be eating.
