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Francisco Migoya - “Insights from Modernist Bread"
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Modernist Cuisine: The Art and Science of Cooking | Nathan Myhrvold | Talks at Google
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Wolfgang Mock - “Home Milling - the Future for Local Grains, Millers, and Consumers.”
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Sourdough Starter Science w/ Modernist Cuisine Head Chef Francisco Migoya, NCSU Fermentology Series
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How to Make 3 Artisanal Breads from 13 Ingredients | Handcrafted | Bon Appétit
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A Technologist's Guide to the Future | Nathan Myhrvold | Knowledge Project Podcast
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Modernist Cuisine | Nathan Myhrvold | Talks at Google
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The art of making ‘fresh baguettes’ with Richard Bertinet | Meet Your Maestro | BBC Maestro
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Nathan Myhrvold: Cut your food in half
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Tips for Baking with Sprouted Flour – Peter Reinhart
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Dining: In the Kitchen With Nathan Myhrvold | The New York Times
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Modernist Cuisine: The Art and Science of Cooking
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Professor Marco Gobbetti: about sourdough & health
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The Rise and Fall of Sourdough: 6,000 Years of Bread - Professor Eric Pallant
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USA - San Francisco Sourdough
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Peter Reinhart: The art of baking bread
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Is this the ultimate resource for pizzaioli? | Modernist Pizza | Nathan Myhrvold & Francisco Migoya
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The Fundamentals of Bread Baking Science | Fermentology mini-seminars
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The simple SECRET for perfect sourdough with Richard Bertinet | Meet your Maestro | BBC Maestro
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