Marie C. of My Life in Sourdough

Marie C. of My Life in Sourdough

I had no idea what I was doing and what my voice was…but I really let that come out in my films, and slowly I had a lot of bread kneading scenes in my film, and a lot of eating lunch, and making food, I started photographing food a lot more, and it suddenly all made sense. When I came out of NYU, I was like OK... my goal is going to make a living shooting food, photographing food, directing food, cause I feel that is what I’m drawn too, I followed that intuition.

Bryan Ford @artisanbryan

Bryan Ford @artisanbryan

“I thought it was funny that of all the things that I bake, baguettes, croissants, all these other cultural breads, it was the pan de coco, which is MY roots, that got people to see me. And that was the point where I was like, hold on a sec, I’ve always been a proud Honduran, but I was like, well, I definitely need to be more in touch with my roots in baking and try to find out what, if any, bread culture is there.”

Emily Buehler, Author of Bread Science

Dr. Emily Buehler

Author, Baker, Scientist, Teacher

On this episode, Emily Buehler, author of Bread Science: The Chemistry and Craft of Making Bread, joins us to help unravel the mysteries of naturally fermented bread. She shares her journey from scientist to baker, to becoming an author and publisher - writing and working with renowned bakers like Peter Reinhart and Francisco Migoya. She helps explain why enzymes are the unsung heroes of fermentation, addresses some common misconceptions surrounding sourdough, and answers listener questions on the topics of water, refrigeration, proofing, and starters.


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Yeast don’t create the air bubbles in bread (from Bread Science).

Yeast don’t create the air bubbles in bread (from Bread Science).


Click on image to buy the book at Emily’s website.

Click on image to buy the book at Emily’s website.

An Illustration from Bread Science.

An Illustration from Bread Science.

An Illustration from Bread Science.

An Illustration from Bread Science.


Take a bread baking class with Emily at the John C. Campbell Folk School, Brasstown, NC


Check out the following links to articles and experiments Emily and I discuss in the podcast.

The Sourdough Project

Rob Dunn Lab

Public Science Projects

Click above to read about the Citizen Science Experiment and to learn what organisms are living in sourdough from around the world.

Enzymes: The Little Molecules That Could

by Emily Buehler

Click to read Emily’s article on the unsung heroes of fermentation originally written for Peter Reinhart’s book Whole Grain Breads.


Photos From Emily’s Bread Classes in North Carolina

A Conversation with Daniel Larsson @danlarn

A Conversation with Daniel Larsson @danlarn

“...billions of people have daily relationship to bread. The bakeries, the restaurant owners, the home bakers - we all have a duty - to raise our voices and start making demands on the flour industry and the distribution of it, the whole process chain, to make it more sustainable and to help our planet.”

Bonnie Ohara of Alchemy Bread

Bonnie Ohara of Alchemy Bread

“I wake up in the morning and wash my face with soap that my friend made, I pour myself a cup of coffee that’s coffee roasted by somebody I know, every step of my day is built around the people that live here…. that’s my heart and soul… they support my business, I support their ventures and it's like a huge collaborative effort … and feel like that's step one. It’s laying the ground work within your community to create a web of support”

Don Guerra of Barrio Bread

Don Guerra of Barrio Bread

“I have tan grains, brown, rust colored grains, blonde grains, something in between. Sometimes buckwheat that can turn it different colors of purple. Thinking of that as a baker, you don’t want all your breads to look the same...

It’s ARTISANAL. We’re artists too... “

...I like to make bread that looks like my desert - the desert where I live. It’s kind of this initial picture I have of the loaf I want to create and I can just go LIKE A PAINTER into those grains and get the pigments and draw them out and that’s what I did with the line up of breads...

Emilie Raffa of The Clever Carrot

Emilie Raffa of The Clever Carrot

“Sourdough taught me….that it’s OK to do things differently…it’s OK to mess up, it’s OK not to have the perfect score on my loaf, it’s OK not to have oven spring somedays. All these things teach you valuable lessons and they take you to the next level. I really think it’s a journey that is ongoing for everybody and it’s so powerful to share with others because you end up learning so much from each other.”

Emma Zimmerman of Hayden Flour Mills

Emma Zimmerman of Hayden Flour Mills

“…and FLAVOR, ya, that’s kind of our mantra. It’s all about the flavor. Why do this? There’s plenty of cheap flour out there, why would you bother? Because we really think heritage and ancient grains have a lot of flavor and growing them differently, really taking care of the soil, you’re going to pull different micronutrients - you’re really creating a nutritionally dense product that really packs a lot of flavor.”