{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fmodernist-breadcrumbs.simplecast.com%2Fepisodes%2F3bcd5d7c-3bcd5d7c","width":444,"version":"1.0","type":"rich","title":"Episode 7: Thermal Mass","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/49e27f/49e27fb8-af09-4c35-a219-e2fce100c1df/a731f605-30fb-45bb-96b5-976ac5448865/1511932689artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/a731f605-30fb-45bb-96b5-976ac5448865\" height=\"200\" width=\"100%\" title=\"Episode 7: Thermal Mass\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This is Episode Seven of Modernist BreadCrumbs: \"Thermal Mass,\" on baking and ovens.\r\n\r\nWe’ll discuss “thermal mass,\" or the ability to absorb and hold heat, in two-parts: within bread itself, and the ovens it's baked in. It’s a complex physicochemical process… that’s more than just hot air.\r\n\r\nModernist BreadCrumbs is a special collaborative podcast series with Heritage Radio Network and Modernist Cuisine, that takes a fresh look at one of the oldest staples of the human diet—bread. Although it may seem simple, bread is much more complex than you think.\r\n\r\nFrom the microbes that power fermentation to the economics of growing grain, there’s a story behind every loaf. Each episode will reveal those stories and more, beginning with bread’s surprising and often complicated past, from the perspective of people who are passionate about bread, and shaping its future."}