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.⁣⁣⁣

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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.⁣⁣⁣

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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.⁣