A not so simple staple

by Meradith Hoddinott

Jonas combines three simple ingredients (flour, water, and salt) into an object of great gastronomic complexity: bread. We go back to bread’s origins in grain and talk about the microbial and molecular transformations that make bread possible.

Voices: Jonas Astrup Pedersen and Per Grupe 
Music: The Bankrupt! Diaries by Phoenix

 Per Grupe's farm

 The lake by the farm

 Interviewing Per

 500 KG of Ølands wheat


 Milling Ølands wheat

 Sourdough starter

 Freshly baked sourdough still in the cast iron dutch oven



The Proust Effect
Jonas reminisces about his days studying at Danish folk high school (højskole), and how reading Proust there shaped how he interacts with food today.

Voices: Jonas Astrup Pedersen
Music: One More by Cymande

NFLR will be going on a short break. The next episode will be coming to you on May 11th.