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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.

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.

Tom Crann

Host

Ngoc Bui

Author

David Fhima of Fhima’s Minneapolis shares the story of his family’s starter dough, the recipe for “Hanukkah-style French toast” and why food is all about the basics.

David Fhima of Fhima’s Minneapolis shares the story of his family’s starter dough, the recipe for ‘Hanukkah-style French toast’, and why food is all about the basics.

David Fhima gives Appetites a tour of his kitchen at Fhima’s Minneapolis and shares the story of his family’s starter dough, the recipe for ‘Hanukkah-style French toast’, and why food is all about the basics.

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

Batter in a large plastic mixing container

Tom Crann | MPR News

Person poses for portrait in chef's uniform

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

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