From the Source Season 2 Episode 3 Flour

From the Source is a food and travel show that explores the origins of different ingredients and the cultures and traditions behind them. In season 2 episode 3, titled "Flour," the show takes a deep dive into the staple food that forms the basis of many cuisines around the world - flour.

Hosted by food writer and chef Marcus Samuelsson, the episode explores the journey of wheat, the most commonly used grain for making flour. The episode begins with Marcus traveling to a farm in the US where he meets with a farmer who grows wheat. The farmer explains the process of growing wheat and how weather conditions and pests can affect the crop yield. Marcus learns about the importance of sustainability in agriculture and how farmers are adopting new methods to reduce the use of pesticides and chemicals.

From the farm, Marcus travels to a flour mill where he sees the wheat being processed into flour. He learns about the different types of flour available in the market, including all-purpose, whole wheat, and gluten-free flour. Marcus speaks with the miller about the importance of quality control and how the mill ensures that the flour meets the safety and quality standards.

Next, Marcus heads to a bakery where he observes how flour is used to make different types of bread. He hears from the bakery owner about the importance of using high-quality flour to make good bread and the role of fermentation in the bread-making process. Marcus also learns about the different varieties of bread from around the world, including sourdough, baguette, and pita.

Moving on, Marcus visits a noodle factory where he observes how flour is transformed into different types of noodles. He meets the factory workers who handcraft noodles using traditional techniques passed down from generation to generation. He learns about the significance of noodles in Asian cuisine and the importance of the texture and taste of noodles in different dishes.

Finally, the episode ends with Marcus cooking and sharing a meal with a family who runs a pizzeria. He makes pizza dough using flour and learns about the history and evolution of pizza from its roots in Italy to its widespread popularity around the world. The family shares their recipe for a classic pizza and Marcus gets to taste the final product.

Overall, the "Flour" episode of From the Source is a fascinating exploration of the journey of wheat and the many forms it takes in different cuisines around the world. Marcus Samuelsson is a knowledgeable and engaging host, and the show is beautifully shot with stunning visuals of farms, mills, bakeries, and noodle factories. Whether you're a food lover or simply curious about the origins of the food you eat, this episode is definitely worth watching.