A really good loaf of bread made with whole-milled flour has its own special character, and because of this, there’s much to savor.
But how can we talk about what bread tastes like? How do we share our experiences? Author, baker, and sensory scientist Michael Kalanty can help you do that. He wrote a really wonderful article in The National Culinary Review (March 2015) about how to really taste bread — all the different notes that might be found in its crust and its spongey mie (the squishy inner portion) — and created a handy flavor chart to help us take note of what we already intuitively understand, but perhaps have never described accurately. Why yes, bread can sometimes take on the flavor of popcorn — now why had we never noticed before?