For many of us bread is a staple. It's a simple mixture of flour, water, salt, and yeast. However, Chef Gene Webb says what we call yeast is actually a complex mixture of microbes and one of the major factors in determining flavor.
In this edition of Radio Chipstone, Chef Webb shares the science behind baking a great loaf of bread, something he's been doing from a long time:
Gianofer Fields studies material culture at UW-Madison and is the curator of "Radio Chipstone" - a project funded by the Chipstone Foundation, a decorative arts foundation whose mission is preserving and interpreting their collection, as well as stimulating research and education in the decorative arts.