Episoder
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What sparked the bread revolution, and how did sourdough rise again to challenge mass-produced bread? In this episode Mykola Nevrev takes us back to the invention of the Chorleywood process. Discover how white, sliced, and machine-made bread overtook artisanal methods and why sourdoughâs resurgence is so powerful. Special guest Apollonia PoilĂąne, keeper of the renowned PoilĂąne bakery legacy, joins to discuss the future of this bread revolution.
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What happens to probiotics when they die? Discover the roles of prebiotics, probiotics, and postbioticsâcollectively known as the âsacred trio of nutritionââand how they contribute to gut health. Learn how fermentation creates powerful nutrients, why baked bread still matters after probiotics die, and what the future holds for probiotic-rich sourdough. Featuring insights from nutritionist Olga Bond
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Manglende episoder?
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Can a single grain of wheat change history? In this episode, pro baker and sourdough consultant Mykola Nevrev talks about the fascinating origins of Manitoba flour, a key ingredient in Italian Panettone. Learn how a lone stalk of wheat from 19th-century CanadaâRed Fifeârevolutionized agriculture, and follow a global journey of one of the worldâs most famous flours with roots dating back to 12th-century Ukraine.
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Can wild yeast from wasp guts really enhance the flavor of bread? In this episode,Mykola Nevrev talks about how the yeast and bacteria in our environmentâand even on our handsâcan shape the taste of bread and wine. Tune in to learn how science, nature, and tradition intersect in the most unexpected ways.Read the text version of this episode on mykolanevrev.comFollow â â â â @my.ko.laâ â â â on Instagram
