| 1 | Modernist BreadCrumbs trailer 2017-10-04 |
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| 2 | Episode 1: Pre-ferment 2017-10-04 |
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| 3 | Modernist BreadCrumbs Live: Nathan Myhrvold in Conversation with Michael Harlan Turkell 2017-10-11 |
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| 4 | Episode 2: The Great Civilizations of Grain 2017-10-18 |
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| 5 | Episode 3: On the Rise 2017-10-25 |
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| 6 | Episode 4: Milling About 2017-11-01 |
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| 7 | Episode 5: Against the Grain 2017-11-15 |
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| 8 | Episode 6: Balls & Sticks 2017-11-22 |
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| 9 | Episode 7: Thermal Mass 2017-11-29 |
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| 10 | Episode 8: Breadbox 2017-12-13 |
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Modernist BreadCrumbs
Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya join host Jordan Werner Barry and executive producer Michael Harlan Turkell for Modernist BreadCrumbs, a special series taking a new look at one of the oldest staples of the human diet: bread. Start with starter and then take a look at the discoveries and techniques from Modernist Bread. Enjoy interviews with the bakers, scientists, chefs, authors, millers, and Bread Heads who are shaping the future of bread. We’ll take deep dives into the microbial world, heritage grains, flatbreads, and breads with holes, but we’ll also step back and look at how bread intersects with culture, fermentation, immigration, art, and tradition. Fire up your oven and follow the breadcrumbs.
