Food

Sourdough Bread and Banana Tart

Chef Yia Vang takes us inside chef's kitchens as they serve up stories of cultural heritage through the universal language of food.

Season 6 Episode 605 | 26m 49s | CC

You likely eat it every day, but what do you know about wheat, a grain with roots 10,000 years deep? Discover how it has evolved with breeder James Anderson at the University of Minnesota, learn old-school techniques of stone-grinding and making the perfect sourdough with Patrick Wylie of Baker’s Field Flour and using it in a delicate tart with James Beard-nominated pastry chef Shawn Mackenzie.

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