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
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.
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.
Grow the Future of Public Media
MPR News is Member supported public media. Show your support today, donate, and ensure access to local news and in-depth conversations for everyone.