Bread

Bread, wine and chocolate ... are all things we're told to limit in our diets. But it is not their relative health benefits or risks that my next guest has explored, but their place in the history… Audio

In Porirua north of Wellington, jars of sour dough bread starter are being shared around the city - as part of a community art project. Simon Gray is the bread maker and artist behind the Bread Makers… Audio

From what is possibly the world's smallest bakery, Wanaka-based Ruth and husband Jeremy make sourdough from freshly milled grains supplied by local farmers. They deliver their loaves - which weigh in… Audio

New Zealanders feed five-million loaves of bread to birds a year, but new research suggests that generosity is bad news for a popular native. Audio

French master baker Erik Kayser joins Wallace to talk about his new book The Larousse Book of Bread. Audio

Each year New Zealanders feed more than 5 million loaves of bread to birds at a cost of more than 12 million dollars. Audio

Under Neville Chun's supervision, the sourdough bread goes into the oven. Audio

We proof and shape the dough, ready for baking. With Neville Chun. Audio

We make the pre-ferment assisted by "commercial home baker" Neville Chun. It's the critical final step before the big bake! Audio

Dr Mat Goddard of The University of Auckland is a biologist who's fascinated by micro-organisms, wild yeasts and fermentation. Audio

Preparing the starter: it's the living colony of yeast and bacteria that will make our loaf rise, give it loads of flavour, and a great texture (hopefully!). Audio