Fermentative touch and yeasts inside insects

Bread revolution part1. The Chorleywood process and the revenge of sourdough.

What sparked the bread revolution, and how did sourdough rise again to challenge mass-produced bread? In this episode Mykola Nevrev takes us back to the invention of the Chorleywood process. Discover how white, sliced, and machine-made bread overtook artisanal methods and why sourdough’s resurgence is so powerful. Special guest Apollonia Poilâne, keeper of the renowned Poilâne bakery legacy, joins to discuss the future of this bread revolution.

Dead probiotics and other bread nutrition wonders

What happens to probiotics when they die? Discover the roles of prebiotics, probiotics, and postbiotics—collectively known as the “sacred trio of nutrition”—and how they contribute to gut health. Learn how fermentation creates powerful nutrients, why baked bread still matters after probiotics die, and what the future holds for probiotic-rich sourdough. Featuring insights from nutritionist Olga Bond

The mistery of manitoba flour

Can a single grain of wheat change history? In this episode, pro baker and sourdough consultant Mykola Nevrev talks about the fascinating origins of Manitoba flour, a key ingredient in Italian Panettone. Learn how a lone stalk of wheat from 19th-century Canada—Red Fife—revolutionized agriculture, and follow a global journey of one of the world’s most famous flours with roots dating back to 12th-century Ukraine.

Fermentative touch and yeasts inside insects

Can wild yeast from wasp guts really enhance the flavor of bread? In this episode,Mykola Nevrev talks about how the yeast and bacteria in our environment—and even on our hands—can shape the taste of bread and wine. Tune in to learn how science, nature, and tradition intersect in the most unexpected ways. Read the text version of this episode on mykolanevrev.com Follow ⁠⁠⁠⁠@my.ko.la⁠⁠⁠⁠ on Instagram