1,878 views
What is real bread like and why isn't every store-bought loaf labeled sourdough? In the latest edition of İzfokozó, we spoke with Mester Miklós, the owner of the first yeast-free sourdough bread factory. Why is it so hard to live on bread? Although artisanal bakeries have been spreading for ten years, many people still live on industrial bread, what should change in order for real bread to reach more people? In the broadcast, my co-host Marci Keve and I hosted Mester Miklós, who is the founder of Pano, the first bread factory that produces large quantities of sourdough breads that do not contain yeast. At 10:50, Marci mentions a study on the relationship between sourdough and epithelial cells on the hand, which you can read more about here: https://www.npr.org/sections/thesalt/... The Flavor Enhancer can be found on Telex's Spotify channel, between Google and Apple podcasts, and on the Telex interface. If you are interested in gastronomy, follow the Telex Gastro Facebook page and Instagram! / telexgastro / telexgastro Telex.hu – It just depends on you! • Telex: https://telex.hu/ • Telex support: https://telex.hu/tamogatas • Facebook: / telexhu • Instagram: / telexponthu • TikTok: / telex.hu • Telex Shop: https://shop .telex.hu/ 0:00 PANO wild sourdough bakery: large-scale artisanal bread 1:55 Wild sourdough bread: time is the most important factor 7:44 The yeast lobby and bread as a sacred factor 12:00 Bread myths: what kind of bread should we eat? 20:55 Since Covid, people have understood how difficult and expensive it is to bake bread 26:30 Can you live off bread? 38:28 Why is there no good baguette in Budapest? 43:05 Good and bad flour 53:08 The Albanian bakery 57:18 What is good bread?