Bread is more than just a staple food. It’s the cornerstone of countless meals around the world!It’s a food that humans have been enjoying for millennia, with the earliest evidence of bread (https://bakerpedia.com/processes/bread/) dating back around 30,000 years ago. Today, it remains an immensely popular food item and a hugely important market segment for modern bakers.In this episode of BAKED in Science, host Mark Floerke is joined by Aleksandra Bednarek. Aleksandra is Poland’s first certified bread sommelier (https://breadsommelier.com), who runs a bakery in California called Aleksandra’s Bakery, using her expertise in flour quality and fermentation to produce outstanding bread products. Baking Up A Passion For BreadSome topics covered include:How bread differs between Europe and North AmericaFreshly milled flour qualityThe bread sommelier programEducating consumers and artisanal bakersEncouraging younger generations to become bakersTranslating Trevor J. Wilson’s Open Crumb Mastery to PolishThis podcast is brought to you by:BrabenderThis episode is brought to you by Brabender, A Brand of Anton Paar. Since 1923, Brabender has been a leading manufacturer of instruments for testing material quality and physical characteristics in all fields of research and development and production in the baking industry worldwide. Brabender is now operating as Anton Paar. To learn more, visit www.anton-paar.com