Summary: Modernist Bread is a five volume book on the science and art of bread-baking. Chef Francisco Migoya, coauthor with <br>Nathan Myhrvold, founder of The Cooking Lab, discusses how the basic elements of bread baking: flour, water, yeast and salt are impacted by location, temperature and other factors. Brigitte and Alain Cazottes, proprietors of Domaine Des Terrisses in the historic appellation of Gaillac in southwest France, discuss the indigenous grapes and styles of wine produced in the region.<br><br>This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (<a href="http://www.w4cy.com" rel="noopener">www.w4cy.com</a>) part of Talk 4 Radio (<a href="http://www.talk4radio.com/)" rel="noopener">http://www.talk4radio.com/)</a> on the Talk 4 Media Network (<a href="http://www.talk4media.com/)" rel="noopener">http://www.talk4media.com/)</a>.
