bread baking

On today's episode of Solutions For A Simpler Life we talk to Sarah Kroger local first-generation homesteader. Her advice to new homesteaders? Simply start! Hear about how she found to love the simpler life and how she gets her kids involved in the day-to-day of running a homestead.

Sarah Kroger is an author, mindset coach, speaker, homesteader, and sourdough baker. She lives in northeastern Ohio with her husband and seven children.  Milking her cow each morning is her favorite part of most days. You can find Sarah on IG @sarahspurpose, and The Purpose Project podcast wherever you listen to podcasts.  

The pizza and artisan bread worlds inevitably found each other during the past two decades, and it's a marriage made in heaven. Now, we see a lot of cross-over as pizzerias are making their own breads and many bakeries are making great pizza.

The common denominator in all of this is the Bread Bakers Guild of America, which serves as the networking repository of knowledge and training for everything related to the art and science of bread. The Guild is at the root of the improved quality in bread products across North America and beyond.

In this enjoyable conversation, recorded at the Northeast Pizza and Pasta Expo in Atlantic City, Peter (a founding member of the Guild) meets with the Guild's Executive Director, Karen Bornarth, to catch up on the ever-evolving work and influence of the Guild, including the growing influence and opportunities for women in both bread and pizza.

Click here for the video versions of Pizza Quest. 

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It's Bill Nye the Science Guy! Nye has spent decades using his special brand of high energy humor to educate folks about science, so obviously he can get real nerdy when it comes to the science of baking bread.

Nye shares his precise recipe for the perfect baguette and then gets into a mini debate about cannibalism with host Rachel Belle (any guesses who is for and who is against??).

Then Janine Marsh, editor of The Good Life France, and Steven Kaplan, world renowned expert on French bread, join the show to talk about how important the baguette is to the French, but also why French folks are eating and baking far less bread than ever before.

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This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes farmer and baker Melissa Sorongon of Piedrasassi Wine & Bread on California’s Central Coast. Todd asks Melissa about which came first, growing her own grain or bread-baking, the challenges of small-scale farming, and her community-based equipment sharing resource: California Plowshares. Plus, Melissa shares a Julia Moment. 
 

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Brendan Wong is a bread baker and budding entrepreneur of the Origin Baking Co. in Orange County, CA. Formerly a food scientist, Brendan spent his first few years after college developing packaged food products for large and small companies. In 2017, Brendan attended a professional bread course at the San Francisco Baking Institute, after which he became hooked and has devoted himself to the craft ever since. Now, he uses all his knowledge and experience in the food industry to bring some of that San Francisco flavor back to his hometown of Orange, California to share with his local community. 

Brendan shares about his background in food science, being able to bring that forth into his new love of baking. He explains about learning to bake bread and other baked goods in detail. He has honed his skills and currently does pop-up shops to sell his products. He goes into the building of a bakery business, from the kitchen space needed, the plans to scale up, and who his customers will be from wholesale to retail. One will be surprised at what truly goes into baking bread and croissants and the effort to bring a business to full-scale capacity.

Listen to learn more about the baking industry and Brendan's experience.

Video can be found on YouTube under One Interview One World.

https://youtu.be/fHEbBSfsRBk

Ig: origin_baking_co

Oneinterviewoneworld.com

Deeply rooted in the landscape, the Irish language is thousands of years old and full of words with multiple layers of meaning—not to mention countless references to the Otherworld.

On this week’s episode, we speak with Irish writer, broadcaster, and Gaeilgeoir, Manchán Magan about how the Irish language and food can be used as a metaphor to tune in to our intrinsic connection to the land. We discuss Magan’s traveling show, Arán & Im, and his book, Thirty Two Words for Field: Lost Words of the Irish Landscape. With topics as diverse as sourdough bread baking, folklore, nonlinear time, and quantum physics, this is an episode you will not want to miss!

Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.

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It's time to clear the docket! This week, Friend of the Court J. Kenji López-Alt joins us to talk about his new book, The Wok, and to help with cooking and food disputes! Citrus squeezers, grilled cheese, scrambled eggs, soup cooling, bread baking, and much more. Plus, Judge John Hodgman and Bailiff Jesse Thorn finally try listener Dave's recommended Grape Nuts and poached egg (aka Gregg Nuts). 

Kenji's book, The Wok, is out NOW wherever books are sold. His article on expiration dates can be found here, and his article on no knead bread baking can be found here. 

Sourdough bread baking took over a lot of kitchens when the pandemic first began, but we don't think that sourdough should be 'just another phase'. Esther Choi is joined by Food52's resident bread baker Maurizio Leo to talk all-things sourdough bread baking.

Maurizio's instagram 

The Perfect Loaf  website

We like to say that we celebrate artisanship wherever we find it, because artisans are our real community of kindred spirits, of which pizza is but one spoke (albeit, a very large spoke!). But another big spoke is, of course, the bread baking community and, in that branch of our family there is one name that towers above them all, Poilane! Many of you already know that 18 years ago the most famous bread baker in the world, Lionel Poilane, was tragically killed, along with his wife and their dog, in a helicopter crash on the coast of France. At that time, his eldest daughter, Apollonia, was preparing to enter college at Harvard, though she had always, since childhood, been preparing to carry on the family legacy. Childhood ended earlier than expected that sad day and, amazingly, Apollonia not only entered and completed her degree at Harvard but, also, traveled back and forth to take the helm at Poilane Boulangerie and, with her sister, to watch over its expansion into a global brand, as well as to write an important book about the four-generation bakery called, not surprisingly, Poilane: The Secrets of the World Famous Bread Bakery. Apollonia is here with us now, on Pizza Quest, to tell us the whole story of this visionary bakery. It’s our honor to welcome her.

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Celine Underwood has dedicated much of her life to the pursuit of the perfect loaf of bread. She started baking during a tumultuous time and later founded Brickmaiden Breads in Point Reyes, CA. The Bay Area is known for sourdough bread, and in this competitive market, Brickmaiden stands out as an iconic bakery where the most common review is, “best sourdough I’ve ever had,” even when at their peak they’re making 500 loaves a day.

The final episode of our first season brings you into the world of bread baking (what goes into the perfect loaf?) and gives you a behind-the-scenes view into the day to day of running a food business (ready for 2 am training?)

As we celebrate Brickmaiden's 21st anniversary, Celine opens up about her decision to sell the business. We explore what led her to this transition point, and go back in time, to the early days, to the story of how it all began, what has kept her going, and what it’s all meant.

Celine Underwood has dedicated much of her life to the pursuit of the perfect loaf of bread. She started baking during a tumultuous time and later founded Brickmaiden Breads in Point Reyes, CA. The Bay Area is known for sourdough bread, and in this competitive market, Brickmaiden stands out as an iconic bakery where the most common review is, “best sourdough I’ve ever had,” even when at their peak they’re making 500 loaves a day.

The final episode of our first season brings you into the world of bread baking (what goes into the perfect loaf?) and gives you a behind-the-scenes view into the day to day of running a food business (ready for 2 am training?)

As we celebrate Brickmaiden's 21st anniversary, Celine opens up about her decision to sell the business. We explore what led her to this transition point, and go back in time, to the early days, to the story of how it all began, what has kept her going, and what it’s all meant.

Sourdough bread has a history that goes back at least 6,000 years and the earliest cultures--or sourdough starter--were likely an accident. Professor and amateur baker Eric Pallant shares the history and his own introduction to his storied starters from his new book Sourdough Culture.

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Due to some unforseen circumstances (classic 2020), we each did a different hobby this week. That’s right, there’s two!

Cait took a spin at Spin Class (haha) & Jude got carby with Breadmaking. Check it out!

For links, photos & more, go to:
www.friendswithnichehobbies.com

It’s a two-parter! First up, a treat for all of you sourdough and fermentation fans out there. Baker Sarah Owens is here to talk about starters, starting over, and her new book, Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes. In the second half of the show, Bombesquad member Lauren Goldstein sits down with cookbook author Adeena Sussman to talk about her new book Sababa and how she fell in love with Israeli food. It’s a delicious episode, so don’t miss it. 

Plus, stay tuned to find out who home baker Katrina Goddard from Jacksonville, Florida, thinks is the bombe!

Thank you to Le Cordon Bleu culinary schools and Emmi cheese from Switzerland for supporting our show.