The secret to the perfect baguette? Flour, water and a 130-year-old starter dough

David Fhima of Fhima's Minneapolis on going back to the basics and remembering our roots

Batter in a large plastic mixing container
David Fhima's mother dough is a starter that's been passed down for generations. He brought it in a jar when he came to the United States more 40 years ago.
Tom Crann | MPR News

David Fhima came to the United States with only $100 in his pocket and a jar of his mother’s starter dough.

Person poses for portrait in chef's uniform
David Fhima
Courtesy Photo

Thirty years later, he’s still using his now generations old “mother dough” to make the bread in his bakeries and restaurants.

He gave Appetites a tour of his kitchen at Fhima’s Minneapolis and shared the story of his family’s starter dough, the recipe for “Hanukkah-style French toast” and why food is all about the basics.

To hear the conversation with David Fhima, click play on the audio player above.

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