Foreign.
Hello and welcome to the menu Monocle Radio's food and drink program.
I'm your host, Chiara dimella.
Coming up,
we sit down with one of the world's most celebrated bakers to find
out about the true joy of making the perfect loaf.
You could go to the fanciest restaurant in the world and you could probably compare
that to a piece of fresh bread with butter on it as a similar.
And we meet Estonian chef Peter Pihel, known for his pioneering of new Nordic cuisine.
There is a big problem with the soil
and that's why we like promoting all over in different spots in Europe.
All that here on the menu on Monocor radio.
Bread might be the cornerstone of global cuisine
and it is by definition one of the most democratic foods.
But much as it is omnipresent, it is famously not easy to perfect.
A recent rise in interest
for crunchy sourdough has led plenty of people to try their hand at the skill,
with many taking a very scientific, controlled approach.
But the true masters in the field are often those for whom dough is almost second nature
and who follow instinct and tactile expertise as much