Milk Street Television Season 4 Episode 21 The New American Bakery

In Christopher Kimball's Milk Street Season 2, Season 4 Episode 21, titled "The New American Bakery," viewers are taken on a journey through the evolution of American bakeries. Host Christopher Kimball visits several bakeries across the United States to explore how different cultural and regional influences have impacted the way we bake bread.

The episode begins with Kimball visiting a bakery in Brooklyn, NY, where he tries a sourdough bread that has been fermented for three days. He then heads to a bakery in Portland, OR, where he tastes a rye bread made with unusual ingredients like beets and caraway seeds. The difference in these two breads highlights the unique approaches to baking that exist across the country.

Kimball also explores the impact of immigration on American baking, visiting a French bakery in San Francisco, CA, where the baguette is king. He then heads to a Mexican bakery in Los Angeles, CA, where he learns about the traditional breads that are made for the Day of the Dead celebration.

Throughout the episode, Kimball highlights the importance of using high-quality ingredients and traditional baking methods to produce flavorful and unique breads. He also emphasizes the role that technology has played in modern baking, showcasing a bakery in Seattle, WA, that uses a computerized system to control the temperature and humidity in their bread-making process.

In addition to exploring the different types of breads found across America, Kimball also shares some recipes that viewers can try at home. These include a sourdough starter, a classic baguette, and a white bread made with potato water.

Overall, "The New American Bakery" is a celebration of the diversity and creativity within American baking. From traditional methods to modern technology, there is no one "right" way to make bread, and this episode showcases the exciting possibilities that exist within this ancient culinary practice.