EPISODE · Jun 15, 2024 · 29 MIN
S2151與美食家焦桐、發酵迷創辦人黃靖雅談糕餅點心的發酵關鍵如何成為獨特美味
from 珍正好時光 · host 漢聲廣播電臺｜朱國珍
美食家焦桐在《慢食天下》「論麵包」形容可頌是既經發酵又能表現糕點的層次，並援引法國麵包大師里歐奈•普瓦蘭說「麵包師傅的技藝種在發酵，就像葡萄酒農或製乳酪的人，三者都是天然發酵食品。天然發酵食品帶來另一種層次的美味。焦桐將酵母形容為愛情故事，並認為「發酵」是迷人的動詞。致力於食物發酵技藝的發酵迷創辦人黃靖雅也透過「米麴紅豆糕」等發酵美味濃縮時間更迭注入對土地與食材、人情世事的關愛。 -- Hosting provided by SoundOn
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S2151與美食家焦桐、發酵迷創辦人黃靖雅談糕餅點心的發酵關鍵如何成為獨特美味
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