{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2Fbc57905f-bc57905f","width":444,"version":"1.0","type":"rich","title":"Episode 262: Bien Cuit with Zachary Golper","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/47ba9209-94fa-4fe9-a15d-7755fe02ef56/1450201147artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/47ba9209-94fa-4fe9-a15d-7755fe02ef56\" height=\"200\" width=\"100%\" title=\"Episode 262: Bien Cuit with Zachary Golper\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On today’s episode of THE FOOD SEEN, Bien Cuit may mean “well baked”, but Zachary Golper’s plan to make bread didn’t rise until a 2 year journey across South America. After time on an organic farm in Oregan, the wafting smell of a wood fire oven, manned by candlelight at 1AM, was all the impetus Zach needed to become a baker. With co-author Peter Kaminsky, “Bien Cuit: The Art of Bread”, takes us on a “Bread Quest” not only to find NYC’s iconic loaves, but celebrates the diversity of our cultures, through the grains and flours that surround us. A 24-day minimum sourdough starter, a fermenting dough in hand, the baker inside you will be awoken with Pane Pugliese, Broa De Milho (Porteguese Corn Bread), Bourbon Bread, in no time.\n\n"}