Podcasts about artisan bread

Pick your nose, at your own risk!  We may have discovered the worst internship ever!  Melyssa's talking about Jen's Artisan Bread in Rochester.  Get your hands on some if you can.  Dave fights Zionism with recycling.  Listen to our 24/7 radio station and more at www.StuartBedasso.com.

In this episode, hosts Chris Whonsetler, Andy Heiser, Corey Cole and Colton Heiniger delve into the art and science of making different types of bread. From simple beer bread to intricate sourdough techniques, each host shares their unique tips, recipes, and experiences around baking bread at home. Learn about high-quality ingredients, various bread-making processes, easy methods to elevate your meals with homemade bread, and creative ways to enjoy and experiment with bread. AI Generated ‘Chapters' 00:00 Introduction and Confusion 00:10 Bread Talk Begins 01:12 Welcome to the Okayest Cook 03:06 Bread Recipes and Techniques 09:04 Sourdough Deep Dive 15:28 Artisan Bread and Sourdough Starters 27:30 Toasting Artisan Bread 27:33 Experimenting with Flavors 28:08 Local Ingredients and Honey 29:00 Sourdough Starter Tips 31:26 Using Sourdough Discard 32:42 Artisan Bread vs. Sourdough 34:33 Bread Variations and Uses 38:19 Making Bread at Home 52:30 Recipes and Techniques 58:09 Wrapping Up and Community Engagement More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Today we sat down with Bianca Saracini, talented baker, multi-linguist, and a true entrepreneur at heart. We discussed her journey to rebuilding her new baking business, Swede & Sour. Bianca will be traveling back to Sweden to stag under her cousin, owner of Artisan Bread in Karlstad, named one of Sweden's Best Bakeries. She will aim to introduce traditional sourdoughs as well as delicious Swedish pastries to Bucks County and other local communities. Bianca is also crowdfunding for her business, you can donate using the link below! SWEDE&SOUR FUND- https://www.venmo.com/u/saracinib GUEST INSTAGRAM- @swedesour WEBSITE || https://www.noprisonerspodcast.com NO PRISONERS WEBSITE -- https://www.noprisonerspodcast.com MONTHLY EVENTS -- https://www.noprisonerspodcast.com/events NO PRISONERS INSTAGRAM -- https://www.instagram.com/nopris0ners ANDREW INSTAGRAM -- https://www.instagram.com/revivalbuit GILMAR INSTAGRAM -- https://www.instagram.com/gilmartobar || SPONSOR || https://www.revivalbuilt.com || SPONSOR || https://www.amorstudios.us --- Send in a voice message: https://podcasters.spotify.com/pod/show/noprisoners/message Support this podcast: https://podcasters.spotify.com/pod/show/noprisoners/support

"Artisan" loaves are overpriced, and we think that's bullsh!t.   Join us as we break down homemade bread in a way you can not only understand but actually feel confident enough to make!      Everybody loves that crackly crust and fluffy center, areweright? That's why we're talking easy, no-knead bread magic that doesn't require anything special.      Still wondering if baking your own bread is worth it? Spoiler alert: it's pretty life-changing.      Hit play, grab your flour, and let's get baking! Let's keep the kitchen talk going!   SOCIAL

Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. This week, Jenn's talking about bread tags. Did you know that the different colored bread tags on fresh bread actually have a meaning? Jenn is giving the inside scoop on what the different colors mean and how to pick the freshest loaf available while shopping! Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries Instagram

Host Bryan Ford is joined by award winning author and pastry chef Zoë François. Zoë is the author of Zoë Bakes Cakes, co-author of the best-selling Artisan Bread in Five Minutes a Day series and is working on her 10th cookbook, Zoë Bakes Cookies. She is the host of Zoë Bakes on the Magnolia Network, and her work has been featured in many publications, including the New York Times, Washington Post, Better Homes & Gardens and more. Less known about Zoë is that she grew up in communes and cults, which is where today's recipe comes from— Aunt Melissa's granola.  Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Zoë IG: @zoebakes and zoebakes.com Bryan Ford IG: @artisanbryan Donate or volunteer with World Central Kitchen at WCK.org.See omnystudio.com/listener for privacy information.

This time we talk about the Maine Artisan Bread Fair, which was our first vending event in a while. It's been so long that we forgot some stuff. After that, we talk about caring for ducks that aren't behaving normally, and a few other random things along the way.Music by Musictown from Pixabay Hosted on Acast. See acast.com/privacy for more information.

In the opening episode of season 15 of Since Sliced Bread, Jonathan Davis, culinary innovation leader at Aspire Bakeries, shares what he thinks elevates artisan bread. Listen to this episode to learn more about how Mr. Davis thinks artisan bakers can improve their quality and the trends they need to be aware of as the category grows. 

Jen (Jen's Artisan Bread) , Chad (Flint's Maple) & Ben (Botanical Ben) discuss Provisions, a small grocery opening soon at 1316 Culver Rd near Merchants, opening June 3-4! Provisions features the best in local bread, produce, meats, cheeses and more in a Vermont-style of stores that feels like a year round farmer's market. Check it out at https://provisions-jensartisan.square.site/ and at @provisionsroc on instagram! Go to https://www.nominatemeals.com/ to order your meal for pickup at Three Heads Brewing this Wednesday in Rochester, or next Tuesday at the Nowhere Lounge in Kenmore! Let Chris and the Nominate crew do all the hard work of picking what's for dinner, all you have to do is enjoy it.

Piper Davis is a celebrated baker and partner at Grand Central Bakery, a regional chain of 10 cafes and artisan bakeries in the Pacific Northwest. An avid baker, cook and good food provisioner, she is the co-author of “The Grand Central Baking Book” and is Board Chair of the national nonprofit Chefs Collaborative. Tune in to learn more about: Piper's childhood and her love of baking inspired by her mom - Grand Central Bakery founder, Gwyneth Bassetti; The artisan bread revolution; The power of deliciousness; About Grand Central Bakery and their mission to produce delicious food and treat their employees well; The tomato story and the challenges of purchasing local ingredients, from wheat to vegetables.

Hosts Elicia Morigeau and Guy Roginson cover this week's top local news, events, and updates from all across the Prescott area and beyond. This week they cover the Bradshaw Badger football win, artisan bread tasting from Rafter Eleven, where to view fall colors in the Prescott area, how to support Breast Cancer Awareness Month deliciously with Vivili Hospitality Group, and more.  Follow Cast11 on Facebook: https://Facebook.com/CAST11AZFollow Cast11 on Instagram: https://www.instagram.com/cast11_podcast_network/Listen to My Drive on Cast11: https://mydrive.buzzsprout.com/ or wherever you stream podcasts. 

Barry Yogev, co-owner and executive baker at Liv Breads, shares his experience competing in the Tiptree World Bread Awards. Listen to this episode of Since Sliced Bread to hear more about Mr. Yogev's experience and his tips for the perfect loaf.

Welcome to the fourth season of the Troubleshooting Innovation podcast. Stephen Hallam, brand ambassador for Dickinson & Morris and chair of judges for the Tiptree World Bread Awards, explores the elements of artisan bread baking that can — and should — be incorporated into commercial bread production. Our first episode is about the fundamentals of commercially produced artisan bread. Hosted by Joanie Spencer, Commercial Baking editor-in-chief.

Jo and Rosie are co founders of Full Bloom Community and Owners of Rise Up! Artisan Bread. Parents to 2 lovely girls Ocean (16) and Skye (!1). They are Zen inspired, back to the land intentional community inspired, punk/folk/hip hop/urban inspired, theater makers, ecological and environmental stewards and activists. Capitalism out of necessity. Eager to transition into a society that cares for those who "fall through the cracks''. Jo is also a musician, singer songwriter, guitar, bass, drums, and recording artist and engineer and has supplied additional music for this episode with songs from his duo called Outside the Deer Fence. Rise Up Artisan Bread Outside the Deer Fence Nymph and Woodsman By George Farm Wild Wines Jefferson Farm Kitchen Barking Moon Farm LongSword Vineyard

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/fHEbBSfsRBkIg: origin_baking_coOneinterviewoneworld.com

Jeff Hertzberg discusses The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5.

Zoë François studied art at the University of Vermont while also founding a cookie company as a way to earn extra money. She then traveled throughout Europe, tasting pastries along the way, and later studied at the Culinary Institute of America in New York. Since then she has been a pastry chef at several Twin Cities restaurants and has worked repeatedly with Andrew Zimmern. Together with Jeff Hertzberg she wrote the book Artisan Bread in Five Minutes a Day, which turned into a bestselling series. She created the Zoë Bakes website in order to share her passion for pastry. She lives in Minneapolis with her husband, Graham, and two sons, her best creations yet! In this episode, you'll learn: What Zoë learned about food growing up on a commune in Vermont About her experience opening her first business, selling cookies About her big break – being hired as a pastry assistant by Andrew Zimmern How she met and began a cookbook collaboration with Dr. Jeff Hertzberg All about her latest solo book, Zoë Bakes Cakes Some of Zoë's tips for making beautiful desserts How she landed her own show on the Magnolia Network And much, much more!

Guests Zoe Francois and Jeff Herzberg join the Stephs in studio to divulge their secrets to making artisan bread in five minutes and their wildly successful cookbooks. Tacos and Bloody Mary mix are in the Top Two. Plus, what spooky dishes to prepare if you're hosting a Halloween party this weekend.

Matt Newell, a perennial cereals research officer with NSW Department of Primary Industries (NSW DPI) sees a very big future for perennial wheats in Australia. With the support of AgriFutures Australia, the duo have established an early-stage cluster of researchers and industry end-users to guide development of this new crop to target the premium artisan grain market.Delivering improved sustainability, on-farm profitability, and nutritional outcomes – perennial wheats have everyone from mixed farmers to artisan brewers and bakers excited.Here our evokeAG. contributor Casey Dunn speaks with Matt Newell about its rising potential. 

Unfortunately due to a network outage last show were not able to go on air. The great news is that it means this week we will be having a 2-hour extravaganza of a show. D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Small Bites on Wildfire Radio returns this Sunday, October 17th at 635pm EST with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020 and 2021 as well as being named #23 Top Philadelphia Lifestyle Influencer in 2021. Who doesn't love pizza? Head Chef Francisco Migoya of the Modernist Cuisine team will join us to talk about their new book ‘Modernist Pizza' from The Cooking Lab. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it's an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it. Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. The team has included a travel chapter with guides to can't-miss pizzerias in top pizza destinations such as Naples, Rome, São Paulo, Buenos Aires, and Tokyo as well as cities across the US, like New York City, Chicago, Detroit, Portland, and more. Cassy Joy Garcia the creative force behind the popular food blog Fed and Fit will chat about her new book ‘Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast' from Simon & Schuster. As a busy mom of two, Cassy Joy Garcia, the best-selling author of Cook Once, Eat All Week, has limited time to get food on the table. With this book, she shares a fresh approach to preparing dinner in a hurry. These 120 easy, delicious recipes are designed to use the leftovers from one recipe to quickly cook a completely different meal the next day. The Cook Once Dinner Fix solves the “what's for dinner” question without requiring enormous amounts of time, energy, skill, or money. Now dinnertime can be fun, fast, affordable, and sustainable. Zoë François (now host of ZoëBakes on the Magnolia Network) and Jeff Hertzberg's latest book ‘The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5' from St. Martin's Press with a foreword by Andrew Zimmern. Jeff will talk to us about how people want to bake their own bread, so long as they can do it easily and quickly. But with five very different “Bread in Five” books to choose from, bakers have been asking: “Which one should I get if I want a little of everything: the best of European and American classics, whole-grain recipes, pizza and flatbread, gluten-free, sourdough, and loaves enriched with eggs and butter?” With The Best of Artisan Bread in Five Minutes a Day, Jeff and Zoë have chosen their absolute favorite 80 recipes from all five of their books, bringing them together into a single volume that is the only bread book a baker needs and will make everyone a baker―with only five minutes a day of active preparation time. We are pleased to announce that Philadelphia's crown jewel venue of arts and culture The The Kimmel Cultural Campus has finally reopened. Not only can you see world renowned shows and entertainment, you can again enjoy one of the finest dining experiences anywhere around at Volvér on Kimmel Cultural Campus by Chef Jose Garces. Recognizing the impact COVID has had on the hospitality industry, Volvér on Kimmel Cultural Campus will support chefs that were hardest hit during the pandemic with a brand new Chefs in Residency Program that will spotlight the region's top rising stars and emerging chefs, with a focus on minority chefs. We are thrilled that we will get to talk to the first resident of Volver from October 6 to November 28, 2021, Chef Kiki Aranita the Co-Owner/Operator of Poi Dog Philly in Philadelphia, PA. After gaining her experience in various restaurants and food trucks, Aranita wanted to share her experiences of what people eat in her hometown of Hawaii, to the city of Philly. Along with the food of Hawaii, Aranita has taught classes on Hawaii's culture at Penn Museum and recipe development at the university level. Some of the other chefs to look forward to and scheduled to participate in later programs are Chef Phila Lorn from Terrain Glen Mills, Chef Jezabel Careaga from Jezabel's, Chef Jennifer Fear Zavala of Juana Tamale, Chef Alex Yoon of Little Fish and Chef Dane DeMarco of Sonny's Cocktail Bar and Wine Dive. Then we will be joined by White Dog Cafe Wayne's Chef du Cuisine Josh White. White Dog Cafe locations in Haverford and Wayne are partnering with Martha's Choice Marketplace sponsored by the Archdiocese of Philadelphia, the most visited food pantry in Montgomery County, to celebrate National Potato Day, October 27, 2021, and to bring awareness to the need to build communities through access to healthy food. Martha's Community Farm in Audubon where produce including potatoes are grown in a partnership with Garden of Health distributes fresh produce and food free of the top eight allergens to food pantries, low-income senior housing and community groups in Montgomery and Bucks Counties in Pennsylvania. Martha's Community Farm started in February 2021 and seeks to build upon the community-building principles that drive their Choice Marketplace, in an effort to form partnerships in growing food for Martha's and the many pantries of Montgomery County. Working alongside partners such as the Penn State Master Gardeners, Garden of Health, HopeWorx, ACLAMO, and The Villanova MBA program, among others, they are bringing together volunteers and partners from across Montgomery County to grow culturally appropriate foods that better meet the variety of needs their clients face. They are not simply growing food, they are growing community! Celebrating their 5th Anniversary of reopening The Oaklyn Manor Bar they are proud to introduce their new Head Chef, Chef Jason Dubin to enjoy lunch, dinner, Sunday brunch or late-night snacks. The Manor has always had a wonderful outdoor patio bar and enclosed dining area to enjoy your food, friends, and beverages. The patio bar is a perfect spot for enjoying the weather and watching all your favorite sports! The Oaklyn Manor is a true neighborhood staple in Oaklyn, NJ. The Manor has been a community space where people have gathered to drink, eat, and socialize for more than 50 years. They're a family-owned and operated business that reopened the Manor in 2016. Last, but certainly not least we will be joined by author Bridget Thoreson of ‘The Unofficial Hocus Pocus Cookbook: Bewitch-ingly Delicious Recipes for Fans of the Halloween Classic' from Ulysses Press. Since its debut in 1993, the movie Hocus Pocus has achieved cult-classic fame, with both children and adults as a loyal fanbase. The Unofficial Hocus Pocus Cookbook is filled with over 60 recipes for fare inspired by everyone's favorite witches and their spells, potions, and schemes. It is the ultimate must-have for fans of all ages—but don't worry, no children were harmed in the test of these recipes. Inside you'll find frightfully delicious recipes. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://bluejeanfood.com/smallbitesradio/ D and L Coffee Service Inc. has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopHospitalityShow #TopPhiladelphiaLifestyle #TopListed #BestFood #BestPod

In this episode of the Taste of Harmons Podcast, Sheri Brailsford Cutler and Steve Brailsford join our hosts Chef Lesli Sommerdorf and Brandon Young. Sheri and Steve are from KEB Enterprises, and their father Ken Brailsford purchased Lehi Roller Mills in 2013. You'll want to listen to the story of how the original owner's family, the Robinsons, are still involved in the mill, along with how the Brailsford family has managed to keep the Mills local.  Another guest on this podcast is Todd Berry, who has a longstanding history with Lehi Mills going back 35 years. He has learned the business literally from the ground up (he started out sweeping flours), and he shares a lot of information about the past along with day-to-day doings in the business of making flour. Driving south on I-15 through Utah County, the Lehi Mills building is hard to miss. It's a historic landmark on the west side of the freeway as you pass Lehi. If you talk about it, most people will know the name. Whether it's because of the flour they've been producing for years, or the fact that parts of a well-known movie, Footloose, were filmed there, Lehi Mills is as local as it is famous. Originally named Lehi Roller Mills, the company was recently rebranded to Lehi Mills, but is still producing the same quality flour as before. They also make baking mixes that make eating locally easy as pie…or muffins. Harmons not only carries Lehi Mills products in our stores, but we use their flour exclusively in our artisan breads. Sheri Brailsford Cutler is the vice president for KEB Enterprises. She oversees marketing for each portfolio company, regulates the work environment, serves as the point of contact for each employee, and makes sure that they are succeeding in their positions. She also aids in planning and logistics. When she's not in meetings, you can find Sheri hiking, biking, kayaking, or traveling to a new place. Sheri enjoys spending time with her husband, five sons, two daughters-in-law, and two grandchildren. Steve Brailsford brings expansive leadership and management experience to KEB. As president, he oversees each portfolio company and investigates local companies for promising potential investments. Steve is a highly valued voice among top private equity firms. Steve loves to escape—his favorite places to be are the water and the mountains. Steve is an avid scuba diver and also loves spending time with his family in the mountains (away from cell coverage). He is also a passionate cyclist and often commutes 12 miles to work on his bike. One of Steve's dreams is to sail around the world, but first he needs to learn how! Todd Berry has worked for Lehi Mills for 35 years, literally from the ground up. He is currently the milling superintendent and director of quality of assurance, but he started out sweeping floors, packing flour, driving delivery trucks, and as a flour miller, production supervisor, warehouse manager, customer service manager, and a food safety audit specialist. He worked his way through college while at the Mills, and after graduating from Utah State University he was asked to be a part of the management team. He likes to spend his off time with his family. He and his wife Sherri have seven children two daughters-in-law, and one grandson, and is looking forward to more grandchildren. For more information please visit https://www.harmonsgrocery.com Follow us on Facebook: https://www.facebook.com/HarmonsGroceryStores/ Follow us on Instagram: https://instagram.com/harmonsgrocery?igshid=6ir2kf3qy3jy For our podcast blog directory: https://www.harmonsgrocery.com/podcast-archive/

World-famous artisan bread authority and author Peter Reinhart recently shifted his focus to another form of yeasty dough, Pizza. He has launched a new podcast on Heritage Radio Network all about it, called PIZZA QUEST, where he meets all of the best pizza makers. On this episode, Linda gives you an opportunity to meet Peter and learn about his obsession and how he got there.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

EASTWOOD Vs DOUGLASTwo very good 90's movies, one about a chance not taken the other about one that was!This episode is sponsored by McCarthys Country Store purveyors of Artisan Bread. Including their famous Brown and White Sourdoughs and 30 different varieties of artisan Breads to suit all tastes. They also have Pies, Pasties, Sausage Rolls , Savouries, Pork Pies, Samosa’s, Olives and Cheeses to offer.        They will be at .... Hall place on the 1st Sunday of each monthTonbridge on the 2nd Sunday of the month.Rochester, Chislehurst and Aylesford on the third Sunday and West Malling on the 4th SundayThis episode also features the track SHOW ME YOU by VANILLA BASEhttps://open.spotify.com/track/1mQREl7xCxi9C9RfaN1Shi?si=5b9adfd3d8cc4467Thanks for listening.  Support the show (https://www.patreon.com/eliminationpodcast?fan_landing=true)

we struggled with this one, i love you very much, thanks for listening   sound fx used - https://freesound.org/people/harikien/downloaded_sounds/ Find us at www.facebook.com/fyhmd/ f.ckyouhesmydad@gmail.com Presented by Trivial Wisdom Media

As a student in medical school I was taught very little about celiac disease. When I was diagnosed with celiac disease I learned a lot.Here I will discuss celiac disease, non-celiac gluten sensitivity and a gluten free diet.As I discussed in this episode here are some great resources:Celiac Disease Foundation - http://WWW.CELIAC.ORGAlice Bast and Beyond Celiac - https://www.beyondceliac.org/Peter Bronski - http://nogluten-noproblem.com/Gluten Dude - https://glutendude.com/Artisan Bread in 5 - https://artisanbreadinfive.com/2015/03/03/gluten-free-bread-in-five-minutes-a-day-the-video/My blog which is in need of a big time upgrade - http://ungluten.blogspot.com/Support the show (https://www.patreon.com/YourKneeYourHealth)

This episode explores the thinking of an early-stage entrepreneur who is deep in the process of fleshing out his longer-term plan.  Like many of us, Matt Asin spent the early days of the Coronavirus lockdown trying to keep busy at home. Matt is a professionally trained baker and restaurant professional, so he naturally spent some of his time in the kitchen. Although he had never thought much about making bread, his new time in the kitchen started to change his mind. He started to create beautiful sourdough loaves and developed a new passion and flair for this, making loaves for family and friends. But it was only after a friend offered to trade tie dye shirts (another love of Matt's) for loaves that Matt began to think about the possibility of starting his own business. Now, a few months later, Matt has been testing the water and learning that people are willing to travel miles for one of his creations. The supply of fresh sourdough bread is limited in Lancaster, Pennsylvania, yet Matt is finding that the demand for great bread is high. So, he has begun to dream about turning his new hobby into a full-time vocation. Ideally, he would like to be fully operational in the next year or so. Hear about Matt's early thinking as he describes his love of sourdough and how he is translating that love into a concrete business plan. This starts with inexpensive, pure raw ingredients, wild yeast cultures that he grows himself (as is the case for all sourdough bread), he can see a path to success. His marketing skills are strong, as demonstrated by the daily images of his baked loaves that he shares through social media, as is his ability to budget. Find out more about what is driving Matt forward, what else he feels that he needs to learn along the way, and his ideas for expanding his business over time.To see Matt's loaves and, perhaps, request a taste, visit https://www.facebook.com/matt.asin For more information about the movement behind the podcast, visit our Facebook Group, at https://www.facebook.com/groups/350301745982098 

Recycling food waste is a big challenge, but a group called Citizen collective has found an innovative way to do it.

After some shelter at home chat, Mel and I continue our long history of recommending Fitbit products (note to Fitbit, we remain VERY open to trying out new products) and provide a cool recipe as well.     Kelly’s Recommendation – Fitbit Versa 2 This is a good looking, long battery life, reliable smart-ish watch at a price point WELL below the Apple Watch and its ilk.  The only drawback is no GPS, but that has only been a minor issue for me.         Mel’s Recommendation –  Artisan Bread in Five As Mel explained it, this site … Continue reading →

As we hunker in place, many of us have turned to baking bread as comfort. and no recipe has been more popular than no-knead bread. Zoë François, co-author of "Artisan Bread in Five Minutes a Day," revisits her famous recipe, discusses why it's sudden;y so popular again, and answers readers' questions.

On this week’s episode of the Waves, Christina, June, Marcia, and Nichole discuss being cooped up at home during coronavirus. Then, they review the new Hulu show Little Fires Everywhere, based on the 2017 novel by Celeste Ng. Finally, the panel discusses Sarah Viren’s New York Times Magazine piece “The Accusations Were Lies. But Could We Prove It?” In Slate Plus: Is it sexist to tell a woman she’s “really blossomed” since getting divorced? Slate Plus members get a bonus segment on The Waves each week, and no ads. Sign up now to listen and support our work. Other items discussed on the show: “How to WFH With Your Partner Without Killing Each Other,” by Christina Cauterucci in Slate. “Life Inside the Title IX Pressure Cooker,” by Sarah Brown in the Chronicle of Higher Education. Radiooooo, a site where you can listen to music from different decades.  Recommendations: Marcia: “Advice From a Prepper Mom on Surviving the Unthinkable,” by Mira Ptacin.  June: The Arne & Carlos Daily Quarantine Knitting Podcast.  Christina: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish.  Nichole: The Screen Time feature on your phone.  Send your comments and recommendations on what to cover to thewaves@slate.com. Podcast production by Rosemary Belson. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week’s episode of the Waves, Christina, June, Marcia, and Nichole discuss being cooped up at home during coronavirus. Then, they review the new Hulu show Little Fires Everywhere, based on the 2017 novel by Celeste Ng. Finally, the panel discusses Sarah Viren’s New York Times Magazine piece “The Accusations Were Lies. But Could We Prove It?” In Slate Plus: Is it sexist to tell a woman she’s “really blossomed” since getting divorced? Slate Plus members get a bonus segment on The Waves each week, and no ads. Sign up now to listen and support our work. Other items discussed on the show: “How to WFH With Your Partner Without Killing Each Other,” by Christina Cauterucci in Slate. “Life Inside the Title IX Pressure Cooker,” by Sarah Brown in the Chronicle of Higher Education. Radiooooo, a site where you can listen to music from different decades.  Recommendations: Marcia: “Advice From a Prepper Mom on Surviving the Unthinkable,” by Mira Ptacin.  June: The Arne & Carlos Daily Quarantine Knitting Podcast.  Christina: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish.  Nichole: The Screen Time feature on your phone.  Send your comments and recommendations on what to cover to thewaves@slate.com. Podcast production by Rosemary Belson. Learn more about your ad choices. Visit megaphone.fm/adchoices

No one is safe from this man's tongue - Steve Allen takes to the airwaves on LBC every weekday morning from 4am until 7am and on weekends from 5am until 7am. Hear all of Steve's show with the news, travel and breaks taken out.

Automating fermentation unlocks new benefits for scaling up bread production. To read the text version of the story, follow this link https://buff.ly/2TZYBwt.

Dony Muhadi is the owner of Dons Bake Shop which offers premium croissants and other viennoiseries for a cheap price in his shop in ITC Kuningan. He discussed his view on the much-overused word 'ARTISAN', what it really means and what it takes to make artisanal bread. Artisan means a skilled worker or craftsman who creates or makes objects by primarily using their hand or minimal use of machinery. Or in cooking terms, no short cuts. Artisanal bread takes skill and time to make, but the complex flavor it achieves is incomparable with other types of products. Hope you enjoy the podcast ! DON'T FORGET TO LIKE AND SUBSCRIBE ! #RAYJANSONRADIO --- Check him out at: https://www.instagram.com/donymuhadi/ https://www.instagram.com/donbakeshop/ --- RAY JANSON RADIO is also available at: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio Let's talk some more: https://www.instagram.com/rayjanson/ #RAYJANSONRADIOPODCAST Shot and Edited by Michelle Anjelica Check her out at: https://www.instagram.com/michelleanj... https://www.youtube.com/user/rexnus CHEERS !!

Visit the Humble Bakehouse website to learn more abut Justin and his cottage bakery and BUY his bread.A link to Justin’s growing #TEAMROFCO online resource.Some of Justin’s early bread influences:Watching “Josey Builds a Bakery!” (video)Baking in his Ooni Outdoor Pizza OvenReading Ken Forkish’s book - Flour Water Salt Yeast: The Fundamentals of Artisan Bread and PizzaHere’s a link to Justin’s @knowyourbaker IG profile where you can follow along and submit your own baker stories.

Dean Kim might as well be a comedian! On this episode I couldn't stop laughing as I welcomed Dean Kim from OC Baking Company to the podcast! Dean found his love for baking when he made his first baguette at age 18. He always dreamed of having a small bread company that produced 500-1000 loaves of bread a day. But today, he is the CEO and founder of OC Baking Co, which produces produces 20-30 thousand pieces of bread in one day. He told us it feels like his business took off overnight. When it happened, Dean was shocked! He feels that Orange has been such a supportive community, and loves selling his bread at Orange Home Grown Farmers and Artisans Market. “You take one step towards Orange and they'll take 10 steps towards you,” Dean shared. Kelly shared that her advice for businesses is getting involved in the community, “Be present in your business and the community will want to help you.”We've got swag! Buy Old Towne Orange merchandise, mugs, hats, clothes and more!https://shop.iheartoldtowneorange.com/Support this Podcast and get bonus content!https://www.patreon.com/iheartOC Baking Co provides bread for country clubs, catering operations, hotels, restaurants, and more. If you can think of a company that needs bread, OC Baking Co probably bakes for them! Dean doesn't believe there is a perfect loaf of bread out there - but is on the hunt for the one to put him out of the game. Thanks for listening to EPISODE 18 of our podcast! Be sure to use to hashtag #CircleSquarePodcast and come back next week to hear all about our favorite fall and holiday trends!Great Video to Learn How Dean Makes So Much Bread Everyday: https://www.youtube.com/watch?v=ZHvr1e53t-QFind OC Baking Company online!Website: http://www.ocbakingco.com/Facebook: https://www.facebook.com/OCBakingCompany/Instagram: https://www.instagram.com/ocbakingcompany/Twitter: https://twitter.com/ocbakingFollow US On Social Media!Website (Sign Up for our Newsletter): http://iheartoldtowneorange.com/Facebook: https://www.facebook.com/IHeartOldTowneOrange/Instagram: https://www.instagram.com/iheartoldtowneorange/Twitter: https://twitter.com/iheartotorangeThank you everyone for listening! Leave us a comment and share our podcast with your friends!Produced and Hosted by: Kelly BorgenProduced and Edited by: Marshall ScottPodcast Recorded in Orange, CaliforniaAll Rights Reserved.Support the show (https://www.patreon.com/iheart)

Artisan bread and products are flying off the shelves. Why this interest in artisan style baking, and how can you get involved—or do it better? To help sort through this trend, I bring in a few artisan experts to answer some questions. First off, some visitors from Ardent Mills: Abbey Heikes in specialty sales and Ed Reinwald, a technical analyst. Abbey works on the grain side of things, offering insight into popular grains and milling practices that go hand in hand with artisan baking. Ed works to help bakeries solve problems, like how to bake with more natural, simple lines. He shares the challenges artisan bakers face, and new technological advances that can help make a successful product A few questions we tackle are: - What are heirloom and heritage grains, and how do they bake? - What can add rich flavors to artisan breads? - How should you handle high absorption dough - What does it takes to be a successful artisan bread baker? Later, Peter Lachapelle stops by to talk about the inaugural International Artisanal Bakery Expo. This show will be a monumental resource to bakers. Peter shares the struggles and obstacles to opening a new, successful business. As artisan bread starts to boom, it’s bringing in entrepreneurs who don’t necessarily have a background in baking or business. With this expo, Peter hopes to share support and knowledge. Along with equipment and ingredient vendors, speakers will cover topics such as: - Layered dough and pastry - Out of the box donuts - What the product mix should be in bakery cafe - How to start and finance a baking business To learn more about the expo, visit www.artisanbakeryexpo.com.

This week... The Two Voices discuss chest freezers. Do people still have them? Do artisan bread sellers really make all the loaves fresh every day? There's a lovely cheesemonger in St Albans. Watching the radio. Plus... Andy looses it when Nick tells him about his new Songs Without Words radio show... when is the ideal time to listen?

This week... The Two Voices discuss chest freezers. Do people still have them? Do artisan bread sellers really make all the loaves fresh every day? There's a lovely cheesemonger in St Albans. Watching the radio. Plus... Andy looses it when Nick tells him about his new Songs Without Words radio show... when is the ideal time to listen?

In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Follow Nicole on Instagram: @nmuvu

   A solution for slicing those round vegetables, Emily gives 100 F’s, and an easy way to make Artisan Bread. You can find me on most of the major social media sites: Twitter: @Kickcast Facebook: Facebook.com/KickCast Discord: Ktdata.net/discord Also you can come watch us record live too. We try to start around 9PM Mountain time. The […]

WYD - Dog loves Artisan Bread from Costco

This week the team have been speaking to a trio of passionate experts – one that's opened up a sparkling wine bar (very different to a champagne bar, apparently), one that's travelled the world tracking down the best street food, and another that's dedicated his life to proper bread. Enjoy! See acast.com/privacy for privacy and opt-out information.

020 -- Homemade Bread...in 5 Minutes   Making bread at home sounds daunting, but it's easier than you think: only 5 minutes per day and 40 cents per loaf. Not convinced? We talk with Zoe Francois, former pastry chef and author of the Artisan Bread in 5 Minutes Per Day series, along with coauthor Dr. Jeff Hertzberg. Also, a real life mom who found a way to make bread-baking fit into her lifestyle --  and we taste our bread on the air.   GIVEAWAY: $100 from Bob's Red Mill!   Multigrain Artisan Bread | A Couple Cooks   Zoe Francois is: Zoe Bakes: Website | Instagram | Twitter Artisan Bread in 5: Website | Instagram | Twitter   Books: Artisan Bread in Five Minutes a Day Healthy Bread in Five Minutes a Day Gluten-Free Bread Artisan in Five Minutes a Day   Zoe's epi!   Do you, like Alex, suffer from misophonia? A Couple Cooks on Instagram and Twitter

No one is safe from this man's tongue - Steve Allen takes to the airwaves on weekday mornings from 4 - 6.30am on LBC. Hear all of Steve's show with the news, travel and breaks taken out.

Deep Roots Radio chats with journalist and author Sam Fromartz about his new book "In Search of the Perfect Loaf: a Home Baker's Odyssey"

This week we discuss a few of our favorite fermentation things. This is our annual stuff to buy issue. We share what kind of gifts to get for yourself or your loved ones this holiday, or any, season. We also talk skunks, scales, and upcoming events. Show notes: [Upcoming Events FermUp](http://fermup.com/events/) The Ginger-Beer Plant, and the Organisms Composing it: A Contribution to the Study of Fermentation-Yeasts and Bacteria [Kitchen Scale - Baker’s Math Kitchen Scale - KD8000 Amazon](http://www.amazon.com/exec/obidos/ASIN/B001NE0FU2/fermup-20) [3-Gallon Stoneware Pickling Crock Amazon](http://www.amazon.com/exec/obidos/ASIN/B002P4LRCO/fermup-20) [Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch Amazon](http://www.amazon.com/exec/obidos/ASIN/B0000E2V3X/fermup-20) [Lodge LCC3 Logic Pre-Seasoned Combo Cooker Amazon](http://www.amazon.com/exec/obidos/ASIN/B0009JKG9M/fermup-20) [Elitech 110V All-Purpose Temperature Controller Amazon](http://www.amazon.com/exec/obidos/ASIN/B008KVCPH2/fermup-20) [Johnson Controls Digital Thermostat Control Unit Amazon](http://www.amazon.com/Johnson-Controls-Digital-Thermostat-Control/dp/B00368D6JA/ref=sr_1_2?ie=UTF8&qid=1387156665&sr=8-2&keywords=temperature+controller) [Aquatop GH150 Aquarium Submersible Glass Heater, 150-Watt Amazon](http://www.amazon.com/exec/obidos/ASIN/B006MMJ8EE/fermup-20) [Kraut Kaps 3 Pack Amazon](http://www.amazon.com/exec/obidos/ASIN/B00B2B98K4/fermup-20) Weston Cabbage Shredder Camp Chef Single Burner Corning keg Mason Jar Beverage Dispenser for Kombucha or even Ginger Beer [Prepworks from Progressive GPC-4000 Fruit and Vegetable Chopper Amazon](http://www.amazon.com/exec/obidos/ASIN/B000F9JP3O/fermup-20) [Digital Gram Scale Amazon](http://www.amazon.com/exec/obidos/ASIN/B0002ITQHS/fermup-20) [Pyrex Glass Measuring Cups Amazon](http://www.amazon.com/exec/obidos/ASIN/B00BSZJYY4/fermup-20) [Kombucha Brooklyn 32-oz Amber Growler Amazon](http://www.amazon.com/exec/obidos/ASIN/B005Z76520/fermup-20) [Mercer Cutlery Genesis 6-Piece Forged Knife Block Set Amazon](http://www.amazon.com/exec/obidos/ASIN/B000IBU9FW/fermup-20) [TSM Products Stainless Steel Cabbage Slicer Amazon](http://www.amazon.com/exec/obidos/ASIN/B001IEEJ7C/fermup-20) [True Blues Medium Red Ultimate Household Gloves Amazon](http://www.amazon.com/exec/obidos/ASIN/B000MWFWZY/fermup-20) [Shin Sun Mi Korean Red Pepper Coarse Powder Amazon](http://www.amazon.com/exec/obidos/ASIN/B005OJUSZE/fermup-20) [Organic Brown Rice Koji South River Miso](http://www.southrivermiso.com/store/p/13-Organic-Brown-Rice-Koji.html) Books as Gifts: The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World: Sandor Ellix Katz, Michael Pollan: 9781603582865: Amazon.com: Books Cooked: A Natural History of Transformation: Michael Pollan: 9781594204210: Amazon.com: Books Tartine Book No. 3: Modern Ancient Classic Whole: Chad Robertson: 9781452114309: Amazon.com: Books Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: Ken Forkish: 9781607742739: Amazon.com: Books Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods: Mary Karlin: 9781607744382: Amazon.com: Books Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen: Alex Lewin: 9781592537846: Amazon.com: Books Fermented: A Four Season Approach to Paleo Probiotic Foods: Jill Ciciarelli, Bill Staley, Diane Sanfilippo: 9781936608249: Amazon.com: Books The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi: Lauryn Chun, Olga Massov: 9781607743354: Amazon.com: Books The Cheesemaker’s Apprentice: An Insider’s Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters: Sasha Davies, David Bleckmann: 9781592537556: Amazon.com: Books Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses: Mary Karlin, Ed Anderson: 9781607740087: Amazon.com: Books True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home: Emma Christensen: 9781607743385: Amazon.com: Books The Art of Making Fermented Sausages: Stanley Marianski, Adam Marianski: 9780982426715: Amazon.com: Books Other Resources: Beer Kit #2 is a great starter package and includes ingredients for your first brew Mulled Red Wine, Syrup, Cider, Home Fragrance, Vinaigrette [Holiday Mulling Spices Cooking Channel](http://www.cookingchanneltv.com/recipes/kelsey-nixon/holiday-mulling-spices.html) [Craftsy Learn It. Make It.](http://www.craftsy.com/) [How-to Videos for Making Yogurt, Kefir, Kombucha, Sourdough, Cheese, Sauerkraut and more Cultures For Health](http://www.culturesforhealth.com/how-to-videos) [Cheesemaking Fundamentals Class Saturday January 25, 2014 Curds and Wine](http://www.curdsandwine.com/products/cheesemaking-class/cheesemaking-fundamentals-class-saturday-january-25-2014) Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Discussion about how to make a variety of breads at home.

HMDWL 154! Tonight we love Rob’s new iPad (including Monopoly and his new DODO cover), the Chick-O-Stick, and our new obsession, Artisan Bread in Five Minutes a Day (and a quick sidebar about the kitchen scale). Pick up a copy of the book and a bunch of accessories/supplies from the HMDWL store! If you would […]

Guest: Jeffrey Hertzberg, MD Host: Michael Greenberg, MD Dr. Jeff Hertzberg, President of Medformatics and Adjunct Assistant Professor, Division of Health Informatics at the University of Minnesota speaks with host Dr. Michael Greenberg about a special hobby-turned second career: making artisan breads. Join in on the discussion as Dr. Hertzberg, co-author of "Artisan Bread in 5 Minutes", discusses his book; a remarkable example of one doctor's published passion outside the profession.

The two items that Leigh and Kim feature in As We Eat's first ever “What's in Your Pantry?” are considered kitchen staples, but both have fascinating histories in addition to long shelf lives. Although we were both dealing with some very challenging life circumstances, we got together to talk about vinegar and cake flour.Books We Think You'll  Enjoy ReadingVinegar: The User Friendly Standard Text Reference and Guide to Appreciating, Making, and Enjoying Vinegar by Lawrence DiggsThe Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars - Fermenting, Distilling, Infusing by Bettina MalleFlour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken ForkishMy Bread: The Revolutionary No-Work, No-Knead Method by Jim LaheyRecipes You Really Need to TryOrange Kiss Me Cake - PillsburyRed Velvet Cake - Pastry Chef OnlineSherry Lime Vinaigrette - Pook's PantryWe would love to connect with youAsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.Do you have a great idea