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Saving Bread

Allison

Saving Bread explores sourdough, grain, fermentation, craftsmanship, and the people keeping real bread alive. Join baker and educator Allison White for practical lessons and thoughtful conversations with bakers, millers, farmers, oven makers, and others shaping the future of bread.

Long live real bread.

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Episódios

29 episódios

  1. Sourdough, Music & DOAP with Joshua Grange 1:20:27
  2. The Bread Bakers Guild of America: Building Community, Supporting Bakers & Camp Bread 2027 with Karen Bornarth and Wai Chu 55:50
  3. Regional Grains, Terroir & Bread Flavor with Cat Cox (Country Bird Bakery) 1:04:47
  4. Sourdough Scalds, Mixing & Intuitive Dough Development with Josh Fairbanks 52:16
  5. West Coast Breadfest, Sweet Stiff Starters & Sourdough Cinnamon Rolls with Laila O'boyle 1:03:22
  6. Transitioning a Baking Hobby into a Business with Jill Nguyen 58:07
  7. From a Home Garage to 5 Bakeries with Jon and Amanda of Proof Bread 1:21:25
  8. Is a $60 Rye Loaf Worth It? Ingredient Costs & Premium Bread Value 34:00
  9. Sourdough pH Guide: Fermentation Microbiology & Whole Grain Science 43:14
  10. High Hydration & Open Crumb Secrets with Anujay Krishna 50:41
  11. Whole Grain Flour Functionality & Grain Selection with Baylin Speidel 49:08
  12. Whole Grain Sourdough: Fermentation, Microbiology and Adding More Whole Wheat 39:23
  13. Wholesale baking, Cottage Food Laws & Sustainable Growth with Jenny Berg 1:02:10
  14. History of Sourdough Culture & Ancient Starters with Eric Pallant 54:38
  15. How to Fix Sourdough Failures: Troubleshooting Your Country Loaf 35:24
  16. Tom Cucuzza of The Sourdough Journey: Bulk Fermentation & Starter Health 1:02:10
  17. Becoming a Better Baker, Building Trust and Learning Sourdough with Parker Cook of Basil & Bloom 1:03:20
  18. Inside Great Bakes with Martin Sorge: Local Grains, Rye and Midwest Baking 1:02:56
  19. Stone Milled Flour and Whole Grain Sourdough with Baylin Speidel of Chimacum Valley Grainery 1:27:59
  20. How to Make a Sourdough Country Loaf from Start to Finish 58:51
  21. Pineapple Sourdough Starters, Beloved’s Bakery & Meaningful Inclusions 38:59
  22. Building RackMaster and Supporting a New Generation of Bakers with Campbell McFarlane 32:37
  23. Sourdough Baker’s Math: Master Hydration, Levain & Bread Formulas 49:36
  24. Sourdough Cookies and Whole Grain Treats with Alex Allen of Wildwoman Bakery 1:03:51
  25. Sourdough Starter Variables: Temperature, Flour & Feeding Ratios 39:04
  26. Exploring Sourdough Culture and the MAUM Market 22:00
  27. Learning to Read Your Dough with Josh Fairbanks 54:47
  28. Sourdough Starter Care for Beginners: A Step-by-Step Maintenance Guide 26:25
  29. Welcome to Saving Bread 9:15