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Episode 05: Drew Gimma on Fermentation in Bread & Beer
What's the role of bread in modern American dining? Is it a complimentary appetizer or a deceptively complex artform? A successful bread-baker must understand the intricacies of fermentation, and Drew Gimma is a master of flour and yeast.
A prodigious beer drinker and bread baker, Drew is the co-chef of Squable, one of Houston's hottest new restaurants. Previously, he worked in New York City baking bread for the three-Michelin starred Per Se and moved to Houston to open the neighborhood bakery Common Bond.
In this episode, Drew demystifies the role of water in bread baking as well as the financial impact of an in-house bread program. Along the way, he gives advice for quarantined home bakers and describes his favorite style of beer.
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By Chris Poldoian
5
2929 ratings
What's the role of bread in modern American dining? Is it a complimentary appetizer or a deceptively complex artform? A successful bread-baker must understand the intricacies of fermentation, and Drew Gimma is a master of flour and yeast.
A prodigious beer drinker and bread baker, Drew is the co-chef of Squable, one of Houston's hottest new restaurants. Previously, he worked in New York City baking bread for the three-Michelin starred Per Se and moved to Houston to open the neighborhood bakery Common Bond.
In this episode, Drew demystifies the role of water in bread baking as well as the financial impact of an in-house bread program. Along the way, he gives advice for quarantined home bakers and describes his favorite style of beer.