Whether toasted, buttered, made into a sandwich or eaten plain, bread will always hold a special place in our hearts. It’s the most widely consumed food on the planet, yet there is still so much to learn about this household staple. Nathan Myhrvold, former Microsoft CTO, food scientist and founder of The Cooking Lab, was so curious about the foodstuff that he co-authored “Modernist Bread,” a five-volume, more than 2,000-page mini-encyclopedia on the craft and science of making bread.
“Through all our experiments, we found that many conventionally held beliefs about bread are just plain wrong,” says Myhrvold. Whether you’re an avid baker, a wannabe or prefer to buy your bread from your local grocery aisle, these eye-opening discoveries just might change the way you look at your next loaf.