This week, we’re joined by Chicago’s preeminent bread head, the wheat wizard of West Town, Greg Wade. Greg runs Publican Quality Bread and cut his bread-making teeth all over the city — his knowledge of the rising staple is vast, and he conveys it all in a low-key and relatable way, made evident on this episode and in his new book, Bread Head: Baking For the Road Less Traveled. We talk the history of flour, how to assess a loaf of bread, the intricacies of gluten, and so much more. Plus: Grateful Dead trivia in honor of Dead & Company’s last show.
