Ep 10. Wild Yeast Risin'

In season 16 episode 10 of Good Eats, titled "Wild Yeast Risin'," host Alton Brown dives into the world of bread baking and explores the use of natural yeast.

Alton explains that traditional bread making involves commercial yeast, but the use of natural yeast, also known as sourdough starter, not only adds a unique flavor profile but also has health benefits such as improved digestion. However, it requires some extra effort and time.

To create his sourdough starter, Alton combines flour and water in a jar and leaves it out to interact with the wild yeast present in the air. He regularly feeds the mixture with more flour and water, allowing the yeast to ferment and thrive.

Once the sourdough starter is ready, Alton uses it to make a variety of breads, including a classic French boule. He explains the importance of gluten development and demonstrates his kneading technique.

Moreover, Alton also showcases a "no-knead" bread recipe that requires minimal effort but yields a delicious crusty bread. He recommends baking the bread in a cast-iron Dutch oven to replicate the effects of a professional bread oven.

Throughout the episode, Alton shares tips and tricks for successful bread baking, such as maintaining the proper temperature and humidity in the kitchen, using a pizza stone for even heat distribution, and letting the dough rest for optimal rise.

As always, Good Eats delivers a mix of science, technique, and humor to make the process of making sourdough bread enjoyable and informative for any home baker. "Wild Yeast Risin'" is a must-watch episode for bread enthusiasts and fans of the show alike.