In this episode of the Breaking Bread Podcast, host Rachel Parker guides listeners through the process of creating and maintaining a sourdough starter. She begins with a step-by-step guide to making the starter and offers various tips along the way, such as naming the starter for a personal touch. Rachel then discusses how to care for the starter, emphasizing the need for accurate measurements, consistent temperature, and a daily or weekly feeding schedule. She also shares advice from the Bread Squad, a baking community, about resolving issues like slow reactions and unpleasant smells. The episode concludes with a mention of resources available in an online baking community and alternatives to creating starters like the recommended Vitale Sourdough Starter. Overall, it is a comprehensive guide to sourdough starters, catering to both beginner and experienced bakers.
In this Halloween-themed episode of the Breaking Bread Podcast, host Rachel Parker takes listeners on a journey through the world of themed breads. Rachel begins with a historical background on Halloween and bread, focusing on Ireland's Barmbrack bread which contains hidden objects carrying specific meanings for the consumer. The episode also introduces a variety of bread recipes like the Pumpkin-Shaped Bread, Mexico's traditional Pan de Muerto, Mummy-Wrapped Breadsticks, Spider Web Focaccia, and Cinnamon Roll Jack-o'-lanterns. Rachel encourages listeners to experiment with flavors and decorative elements to create their own Halloween masterpieces. She concludes the episode by suggesting a bread baking party to share the fun and asks listeners to visit their blog for the discussed recipes and YouTube channel for visual guides.
In this episode of the Breaking Bread Podcast, host Rachel Parker discusses King Arthur Baking's Climate Blend Flour, a sustainable baking innovation. The flour is a product of regenerative agriculture, a method of farming that enhances soil health, promotes biodiversity, and reduces carbon emissions. Apart from being environmentally friendly, the flour is noteworthy for lending a rich, nutty flavor to various baked goods, making it an excellent alternative to conventional whole wheat flour. Rachel also mentions that King Arthur Baking has designed special recipes to help bakers make the most of this flour's unique characteristics. She concludes by emphasizing that this innovative flour allows bakers to contribute to environmental sustainability without compromising on the quality of their bakes.
In this engaging episode of the Breaking Bread Podcast, host Rachel Parker and guest Henry Hunter, founder of Baking Great Bread at Home, discuss the crucial topic of proper bread storage. They debunk common misconceptions and explain that while bread was historically stored in cool, dry places, the modern refrigerator can actually cause bread to dry out by speeding up starch molecule crystallization. Recommended storage techniques include using specialized bread storage bags for short-term storage and the freezer for longer periods. Proper thawing procedures are also discussed to ensure that even frozen bread can be restored to its fresh-baked status. The episode concludes by emphasizing the importance of proper storage as part of the bread baking process, encouraging listeners to not only bake but also store their homemade bread efficiently for maximum freshness and taste.
In this episode of the Breaking Bread Podcast, host Rachel Parker introduces listeners to the vital role of steam in baking bread. She explains how introducing steam at the start of the baking process enhances bread's rise, crumb structure, and crust quality. Rachel discusses various methods for creating steam in a home oven, such as using a preheated cast iron pan, lava rocks, baking stones, and even specialty bread pans. Throughout the podcast, she shares personal stories and invites listeners to share their experiences. By the end of the episode, listeners should have an understanding of the importance of steam in bread baking, how to create it, and how to utilize it effectively.
In this edition of Breaking Bread, Rachel Parker takes listeners down memory lane tracing the origins of bread, a staple food in many cultures. Starting from 30,000 years ago, when our ancestors unwittingly fermented wild grain seeds in water, Rachel describes the initial creation of dense flatbreads by primitive humans. She explains the monumental role of agriculture around 10,000 BCE in making bread a food staple, leading to the formation of permanent human settlements and advanced societies. Highlighting bread's historical significance, she discusses its use as a commodity and currency in ancient Egyptian civilization and its social impact by controlling grain supplies. Unveiling archaeological insights, Rachel shares fascinating findings of bread remnants dating back 14,400 years ago. As part of the episode, she seeks input from listeners for future topics while promising to continue exploring bread's history in the upcoming episode.
In the latest episode of the Breaking Bread Podcast, host Rachel Parker interviews Chef Dave Palmer, who shares his revolutionary method for making soft, long-lasting sandwich bread. The episode covers a detailed discussion on Chef Dave's 'Secret Wheat' recipe, in which he notably uses the autolyse method typically seen in sourdough baking. Along with sharing specifics like the unique use of ingredients such as powdered apple cider vinegar, Chef Dave also sheds light on his distinct baking approach. Particularly intriguing is his practice of withholding certain ingredients during the initial mix. The episode ends with an invitation to listeners to try Chef Dave's recipe for themselves, which is available on their blog. Overall, the podcast offers a refreshing take on home baking, with valuable insights for all baking enthusiasts.
In this engaging episode of the Breaking Bread Podcast, host Rachel Parker sits down with Chef Dave Palmer, the host of 'Traveling Bread', to discuss a revolutionary baking method he has developed. Dave introduces a unique recipe called 'Secret Wheat' and explains how he employs the autolyse method, normally used in sourdough baking, in its creation. Dave also divulges some unusual ingredients in his recipe, including powdered apple cider vinegar, and takes listeners through his step-by-step approach to baking. Dave ended the talk by sharing where listeners can find the full 'Secret Wheat' recipe. The episode concludes with Rachel reminding the audience to share their baking experiences via the 'Baking Great Bread at Home' Facebook group.
The Breaking Bread Podcast, hosted by Rachel Parker, takes listeners on a whimsical journey through time, tracing the origins of sourdough bread, all the way back to Ancient Africa. The story revolves around Nyah, a resourceful woman responsible for feeding her family. In her absence one day, the porridge she left behind naturally ferments and results in lighter, fluffier and more delicious bread upon baking. This accidental discovery is narrated as the birth of sourdough bread. The podcast wraps up by inviting listeners to become part of the baking community, share their baking stories and find more information about baking on their blog and YouTube channel.
In the recent episode of the Breaking Bread Podcast, host Rachel Parker delves into the fascinating history of sourdough bread. The story dates back to 12,000 BCE, revolving around a tribe member named Adah from the Jordan Valley. Amidst a chaotic day, Adah unintentionally leaves a bowl of wheat paste out, which transforms due to wild yeast and bacteria. Upon baking the altered paste, the flatbread rises to create something they had never seen or tasted before: sourdough bread. Parker closes the episode with a hint of what's to come, promising listeners a tutorial on creating their own sourdough starters in the next installment. She leaves her audience with a delightful sign-off, encouraging them to enjoy the enticing aroma and warm comforts of freshly baked sourdough bread.
In this episode of the Breaking Bread Podcast, host Rachel Parker takes listeners on a historical journey to the accidental creation of sourdough around 12,000 BCE in the Jordan Valley. The story is centered around a pregnant woman named Adah who forgets a bowl of wheat paste on the counter while on a break, resulting in a bubbly mixture that bakes into a delectable loaf of bread, marking the birth of sourdough. The episode anticipates a follow-up on sourdough starters, diving into the process of creating and maintaining your own. Rachel also hints towards sparking a debate on whether to name your starters, indicating an engaging and informative episode ahead.
In this episode of the Breaking Bread Podcast, host Rachel Parker deep-dives into the art and science of making sourdough bread, primarily referencing insights from Henry Hunter's book, 'Vitale Sourdough Mastery'. The discussion revolves around the vital significance of choosing the right flour, the maintenance of 'starter' for bread, the fermentation process, and the nuances of shaping and baking a loaf. Rachel highlights Hunter's innovative fermentolyse technique, which introduces a new way to mix ingredients. She also emphasizes the importance of steering clear of excess moisture during the steamy initial minutes of the baking phase. Eager bakers are encouraged to refer to the book for more in-depth knowledge on sourdough bread-making techniques. The show concludes promoting the 'Baking Great Bread at Home' Facebook community, where bakers from diverse levels can interact, learn, and share their baking stories.
In this episode of the Breaking Bread Podcast, host Rachel Parker dives into the art of sourdough baking with insights from Henry Hunter's book, 'Vitale Sourdough Mastery'. The discussion begins with the importance of choosing the right flour for the character it brings to the bread. It progresses to the making and maintenance of a bread starter, emphasizing the impact of feeding schedules and the environment on its activity. The concept of fermentation heating up in the oven by introducing the method of fermentolyse for an elastic dough is introduced. Finally, the show discusses how to shape the dough and bake it for the perfect crust. The episode concludes by encouraging listeners to join their Facebook community for more tips and to check out “Vitale Sourdough Mastery” for a deeper exploration of sourdough baking.
In this episode of the Breaking Bread Podcast, Rachel Parker focuses on the art of high hydration baking, with a particular emphasis on a challenging Spanish bread, pan de cristal. Expert guest Donna May shares tips, suggesting bakers start at around 70% hydration and increase gradually with practice. She gives useful advice to manage the sticky dough, recommending the use of water while stretching and folding, as well as the use of a bench knife. She also emphasizes on flouring tools and surfaces to manage the dough better. Rachel encourages listeners to share their baking adventures and stresses that every bake, whether successful or not, is a learning opportunity.
In the latest episode of the Breaking Bread Podcast, Rachel Parker delves into the art and science of high-hydration dough with guest Donna May, a master baker specializing in pan de cristal - a Spanish bread celebrated for its open crumb and crisp crust. The show begins with a simple explanation of what hydration level refers to in baking, and recommended starting points for beginners. Key tips explored in the episode include how premisting your hands prevents dough from sticking, the importance of the bench knife as a multipurpose tool, and the principle of flouring all surfaces during the dough shaping and proofing process. Throughout the podcast, the emphasis is on learning, adjusting, and persevering in order to master high-hydration baking. Listeners are encouraged to share their own baking stories, hints, and tips and are reminded to make use of the multiple channels available including the podcast's YouTube channel, blog, and Facebook group. Above all, Rachel Parker encourages the listeners to keep baking and making the world a tastier place.
In this episode of the Breaking Bread Podcast, host Rachel Parker dives into the world of high-hydration dough with a special focus on the challenging pan de cristal. She teams up with expert baker, Donna May, who offers insightful tips into handling this type of dough. She advises beginners to start with a 70% to 75% hydration level and gradually increase as they become more comfortable. Donna's tips to handle the sticky high-hydration dough involve keeping her hands wet during kneading and using a bench knife for manipulation. Flour is also a significant component in shaping and proofing stages. The episode emphasizes slow, incremental learning and encourages patience and practice in mastering pan de cristal and other high-hydration doughs.
In this episode of the Breaking Bread Podcast, Rachel Parker takes her listeners on a fascinating exploration of bread baking. Not only does she discuss the science behind creating the perfect loaf, including maintaining a sourdough starter and baking techniques, but she also ponders the secrets behind family recipe treasures, like grandma’s timeless bread. The journey includes a look at bread making's historical significance and its role in various cultures, tying individuals to traditions that span for thousands of years. Tackling pertinent bread-making questions with a blend of scientific and anecdotal reasoning, Rachel whets her listeners' appetite for more while sparking interest in both newbies and seasoned bakers alike. She encourages everyone to participate in its rich tradition and promises a unique tip for handling sticky dough. Recapping episodes is made easy via their blog and YouTube channel, enhancing accessibility for those who might have missed an episode. This episode of Breaking Bread is not just about baking, but about heritage, connection, and the joy found in an age-old tradition.
In this episode of the Breaking Bread Podcast, Rachel Parker explores intriguing aspects of baking, including the life of a sourdough starter, which she likens to a pet that requires care and attention to yield the perfect loaf. She also delves into the potential reasons why your grandmother's recipe might always surpass yours, attributing this to the experience and intuition accrued from years of baking. Delving into bread science, Rachel discusses gluten development, yeast's role in rising, and other fascinating aspects that blend science and art in baking. Encouraging ongoing experimentation and learning, she invites listeners to re-visit past episodes covering a wide array of topics and to look forward to more bread adventures in future podcasts, ensuring an enlightening experience for both novice and experienced bakers alike.
In the Breaking Bread Podcast episode, host Rachel Parker discusses the advanced baking technique of high hydration sourdough with expert baker, Hannah Dela Cruz. Together, they delve into key pointers for mastering this technique, such as maintaining a specific dough temperature during fermentation, nurturing an active starter, autolysing without the starter, and observing the dough instead of relying on the clock. Stressing on patience and practice as core ingredients, Parker and Dela Cruz encourage listeners to master one recipe before trying others. The episode also includes a shoutout to Brod & Taylor's Folding Proofer, a specialized baking tool for maintaining temperature consistency in dough fermentation. The tranquil world of high hydration sourdough is explored well along with Hannah's expertise, making it a minefield of knowledge for aspiring bakers.
In the inaugural episode of "Breaking Bread," Rachel Parker takes listeners on a deep-dive into the art and science of bread proofing, focusing on the impact of changing seasons. She educates listeners about the importance of monitoring dough during warmer weather, when fermentation can quicken, and inventively maintaining yeast activity in cooler temperatures. She introduced an innovative device, the Brod & Taylor Proofer, which provides precise temperature control. For low-tech bakers, Rachel provides a DIY solution using an oven and a pan of hot water. She also hints at the complex flavors attainable through slower fermentation in cooler temperatures, particularly in sourdough bread. Rachel invites listeners to explore proofing and baking tips found on the podcast’s website and urges them to share their queries and experiences for potential use in future episodes. Breaking Bread Podcast 🍞🎙️ Your Ultimate Guide to the Art and Science of Bread Making - Baking Great Bread at Home Blog