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](https://img.apmcdn.org/573777a73d7e7fc7180c78e8dbbe2f9a34206f19/uncropped/f83d50-20221223-batter-in-a-large-plastic-mixing-container1-600.jpg)
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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](https://img.apmcdn.org/e668bf3e4212afad871c3f23f08ee0e05d3d858a/uncropped/a9d23c-20221223-baked-bread03-600.jpg)
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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