Podcasts about Baking

"Some days the headlines weigh heavy on my heart, and the chaos of our world feels insurmountable. And I return to the liturgy of making bread, which beckons me to stretch and fold, knead and kneel, to taste and see the Master Baker at work. I sink my teeth into a slice of homemade sourdough slathered with butter and remember the miracle anew."Leave a comment for Dorina: https://incourage.me/?p=252186--DaySpring's faith-filled cards are for every season and every reason. Each card serves to express God's love and hope. Whether it's a birthday, wedding, anniversary, or a bit of encouragement just because, find the perfect card at DaySpring.com!The (in)courage podcast is brought to you by DaySpring. For over 50 years, DaySpring has created quality cards, books, and gifts that help you live your faith. Find out more at DaySpring.com.Connect with (in)courage: Facebook & Instagram for daily encouragement, videos, and more! Website for the (in)courage library, to meet our contributors, and to access the archives. Email us at incourage@dayspring.com. Leave a podcast review on Apple!

Kimberle Lau is a visionary entrepreneur and former beauty industry executive who turned her passion for clean, sustainable living into a delicious mission to transform the way we bake. In 2023, Kimberle launched Bake Me Healthy in New York, introducing a line of easy-to-make, plant-based baking mixes designed to make indulgence both accessible and responsible.   Each Bake Me Healthy mix is gluten-free, vegan, and free of the top nine allergens (wheat/gluten, dairy, eggs, tree nuts, peanuts, soy, sesame, shellfish, and crustacean fish), ensuring everyone can enjoy them. But Kimberle's innovation doesn't stop at inclusivity—her products also tackle food waste head-on by incorporating upcycled ingredients like "ugly" bananas and flour made from the byproduct of sunflower oil production. This creative approach helps reduce greenhouse gases while offering clean, high-quality ingredients you can feel good about.   With her background in beauty and a deep commitment to health, sustainability, and simplicity, Kimberle is on a mission to make baking healthier for people and the planet—one delicious bite at a time.

With only four bakers and fiddly faffy challenges, Lisa and Allison quickly get off track with some details about Alliison's new chicks. Lisa waxes wise about the use of aquafaba as an egg replacement in mousse, and Allison wonders aloud about reaching out to the Indiana native who discovered it.After referencing the episode's history lesson on the art of patisserie, both girls jump on the technical hot dog bun challenge. A hilarious 70's cereal riff leads to mentions of Richard Simmons and Lisa Kudro. Back on track at last, the girls say goodbye to wide eyed Janet after all the women were considered star bakers.Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Steph Pixley. Steph is the deputy food editor for America's Test Kitchen's books team and culinary producer of the Cook's Country TV show. She attended the New England Culinary Institute and is most at peace when she's in the middle of a good baking project. For our episode today we talk all about ATK's new book: Baking for Two. ATK takes the guesswork out of baking on a smaller scale by reengineering all your favorite baked goods. Steph explains the testing that went into baking small-scale recipes, how to turn your freezer into a treat factory, and the wide variety of sweet and savory baked goods that this new book allows home bakers to bake for two.  Things We Mention In This Episode: Download a copy of the Art of Cookbook Creation checklist @pixleypics on Instagram America's Test Kitchen Baking for Two Six Seasons  

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Do you dread making pie dough… and wish you could feel confident when baking your favorite treats like pies, cookies, and quickbreads? You're not alone! So many of us home bakers struggle with outdated, overly complicated baking rules. If you've ever been frustrated by vague instructions like “add water as needed” or the impossible quest for “light and fluffy,” this conversation with noteable baker Nicole Rucker will change your entire outlook on baking.By the end of this episode, you'll:Learn how to make a foolproof pie crust - no guesswork or high-level baking skills necessary! And yes, we're serious…Discover how her no-creaming cookie method saves time and improves consistency, leaving you with the ability to turn out the cookies you've always dreamed of. Find out about 5 distinct banana bread recipes that go beyond basic—from warm, spiced streusel vibes to a protein-packed option that you just might want to take on your next hiking trip!Tune in now and start baking smarter, not harder—with tips you can use today! *EPISODE COVER PHOTO CREDIT: Alan Gastelum***Links:Get your copy of Nicole Rucker's new cookbook, Fat + Flour: The Art of a Simple Bake, or check it out from your local library!To find out more about Nicole, follow her on Instagram @Nicole Rucker and her bakery @Fat + Flour Visit Fat + Flour in person in Los AngelesAlso, check out her first cookbook, Dappled: Baking recipes for fruit loversRecipes discussed in this week's show:Nicole's new chocolate chip cookie recipe with her genius method for making dough (the recipe is in the post description)The pie crust recipe, “Co-Op Tofu Brownie Cookies”, Banana bread recipes, and Oatmeal Chocolate Chip 90s cookies can all be found in Nicole's new book: Fat + Flour: The Art of a Simple BakeSpecial shout out to the Zuni Cafe Chicken recipeBonus! Some of our favorite Nicole Rucker recipes: Nicole's key lime pie recipe featured in the LA Times (with Nicole's original crust recipe)A stunning July Flame Peach Pie recipe from The Kitchn Nicole's famous drop biscuit recipe from the LA TimesRicotta biscuits and

In this episode of Women in Motion, Lee Kantor talks with Daphne Subar, the founder and CEO of Subarzsweets. Daphne shares her inspiring journey from a 26-year legal career to launching Subarzsweets, driven by her passion for baking. Initially a bakery, Subarzsweets evolved into a gift-giving business, emphasizing personalization through handwritten notes and beautiful packaging. […]

Ethel Baker, CSB, from Buffalo, New York and Boston, Massachusetts, USAYou can read Ethel's editorial in the Christian Science Sentinel.

It's almost May, the month which the early medieval Anglo-Saxons called thrymilce, because according to the Venerable St Bede, “in that month cattle were milked three times a day.” We don't know if you're milking your cow three times a day, but ‘tis the season for lots of fresh and available milk. What to do with all that milk? - and if you don't have a cow, what to do if you have access to raw milk and want to make staple value-added dairy products in your home, like cottage cheese, sour cream and yoghurt?The dairy products in this episode are all delicious, high-value, low failure-risk, and don't require expensive equipment, multiple gallons of milk or a cheese cave. Almost all the recipes can be made with a low-heat, vat-pasteurized milk, as well as with a raw milk. We've linked every recipe we talk about (and more!) in the show notes, and as an extra “thank you” for keeping us on the air we have created a PDF in the downloads section for podcast supporters at the $12 and above levels, with all these links and some additional recipes as well. Take a seat on the milking stool, get a glass of fresh warm milce, and let's talk home dairy.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

The winning duo of Harry Potter: Wizards of Baking, Zoe Burmester and Jordan Pilarski, reflect on the surreal moment of winning the magical baking competition. Zoe shares how her background in film and TV set design influences her cake artistry. Jordan explains how his early interest in architecture evolved into a passion for pastry, viewing his creations as edible structures that blend precision with artistry. The bakers reflect on their first meeting for Wizards of Baking, revealing how quickly they had to build trust and collaboration in a high-pressure environment. Zoe and Jordan describe their most difficult moment in the competition, the chandelier challenge, as a test of patience, adaptability, and sheer willpower. The two express pride in their victory and the emotional payoff of creating a six-foot showpiece that brought their final vision to life. They celebrate the release of Harry Potter: Wizards of Baking: The Official Companion Guide, which brings their magical recipes from the show into the hands of home bakers everywhere. Zoe and Jordan excitedly preview their next project which will showcase their dual perspectives on beloved desserts. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Zoe Burmester on Instagram: HERE Follow Jordan Pilarski on Instagram: HERELearn More About Harry Potter: Wizards of Baking: HERE Hosted on Acast. See acast.com/privacy for more information.

Sugar reduction is a hot topic for bakers looking to meet current market trends and satisfy health-conscious consumers' demands. However, bakers know that sugar (https://bakerpedia.com/ingredients/sugar/) is a critical ingredient in many baked goods, including cakes, pastries, and cookies. It not only provides a sweet taste and influences flavor perception but also has several important functional properties, which are vital to bear in mind when reducing or replacing sugar. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Julia DesRochers, Senior Principal Scientist at Tate & Lyle. Tate & Lyle is a world leader in ingredient solutions for healthier food and beverages, operating for over 165 years. They work with customers via their low and no-calorie sweeteners (https://bakerpedia.com/ingredients/sweeteners/), gut-friendly fibers, and texturants to create smooth or crunchy, creamy or airy products, among other ingredient solutions. Maintaining Sweetness Without The Sugar During their conversion about sugar reduction, some topics covered include: Sugar replacement in baking Considerations for sugar reduction Rebalancing the functional properties of sugar in formulations Factoring in digestive tolerance numbers Combining sweeteners to maximize texture Adding soluble and insoluble fibers Selecting starches for optimal thickening and gelatinization

This week, Scott sat down with co-hosts emeritus Benjamin Wittes, Quinta Jurecic and Lawfare's new senior legal fellow James Pearce to talk through the week's biggest national security news stories, including:“Midnight Planes Going Anywhere.” The Supreme Court has weighed in on the Trump administration's decision to quickly fly dozens of Venezuelan nationals to El Salvador with little to no meaningful process, holding that those detained had to be provided notice and an opportunity to challenge their removal, but only through habeas in their place of detention. Meanwhile, we are still awaiting the Court's final decision on whether a lower court can direct the executive branch to seek the return of another man who was removed to El Salvador by mistake. What will these decisions mean for the Trump administration's aggressive deportation policies?“All the King's Horses and All the King's Men, Won't Be Able to Put Humphrey's Together Again.” Watchers of the D.C. Circuit may have suffered whiplash this week, as an appellate panel reversed a district court's conclusion that the Trump administration's removal of statutorily protected members of the Merit Service Protection Board and National Labor Review Board was most likely unlawful, only for the panel itself to be reversed in short order by the whole en banc court. The issues now seem clearly poised for review by the Supreme Court. Is Humphrey's Executor and other case law preserving independent agencies toast? Or might the Court stop short of killing independent agencies altogether?“A Duty of Pander.” Attorney General Pam Bondi punished a Justice Department attorney this week after he admitted to a federal court that he had not been provided adequate answers to some of the court's questions. It's the latest in a parade of disciplinary actions accusing attorneys of disloyalty for engaging in candor with the federal courts over the confusion that some of the Trump administration's policies have caused. Is the Attorney General within her rights to crack down on these actions? And what impact will her demand for loyalty have on the Justice Department's relationship with the federal courts?For object lessons, Quinta recommended the movie "Margin Call" as a reflection on the last financial crisis, as we prepare for the next one. Ben brought attention to Russia's brutal and inhumane attack on a children's playground in Ukrainian President Volodmyr Zelensky's hometown of Kryvi Rih, which underscores just how committed Russia really is to peace. Scott shared his latest home pizza discovery—a one hour no-knead recipe for pan pizza crust from King Arthur's Baking—as well as his next experiment: an all edge pieces pan pizza. And James gave a double-header object lesson, sharing his participation in the Baker to Vegas footrace and his reading of another story about something even more inhuman: Mary Shelley's Frankenstein.Support this show http://supporter.acast.com/lawfare. Hosted on Acast. See acast.com/privacy for more information.

This week, Scott sat down with co-hosts emeritus Benjamin Wittes, Quinta Jurecic and Lawfare's new senior legal fellow James Pearce to talk through the week's biggest national security news stories, including:“Midnight Planes Going Anywhere.” The Supreme Court has weighed in on the Trump administration's decision to quickly fly dozens of Venezuelan nationals to El Salvador with little to no meaningful process, holding that those detained had to be provided notice and an opportunity to challenge their removal, but only through habeas in their place of detention. Meanwhile, we are still awaiting the Court's final decision on whether a lower court can direct the executive branch to seek the return of another man who was removed to El Salvador by mistake. What will these decisions mean for the Trump administration's aggressive deportation policies?“All the King's Horses and All the King's Men, Won't Be Able to Put Humphrey's Together Again.” Watchers of the D.C. Circuit may have suffered whiplash this week, as an appellate panel reversed a district court's conclusion that the Trump administration's removal of statutorily protected members of the Merit Service Protection Board and National Labor Review Board was most likely unlawful, only for the panel itself to be reversed in short order by the whole en banc court. The issues now seem clearly poised for review by the Supreme Court. Is Humphrey's Executor and other case law preserving independent agencies toast? Or might the Court stop short of killing independent agencies altogether?“A Duty of Pander.” Attorney General Pam Bondi punished a Justice Department attorney this week after he admitted to a federal court that he had not been provided adequate answers to some of the court's questions. It's the latest in a parade of disciplinary actions accusing attorneys of disloyalty for engaging in candor with the federal courts over the confusion that some of the Trump administration's policies have caused. Is the Attorney General within her rights to crack down on these actions? And what impact will her demand for loyalty have on the Justice Department's relationship with the federal courts?For object lessons, Quinta recommended the movie "Margin Call" as a reflection on the last financial crisis, as we prepare for the next one. Ben brought attention to Russia's brutal and inhumane attack on a children's playground in Ukrainian President Volodmyr Zelensky's hometown of Kryvi Rih, which underscores just how committed Russia really is to peace. Scott shared his latest home pizza discovery—a one hour no-knead recipe for pan pizza crust from King Arthur's Baking—as well as his next experiment: an all edge pieces pan pizza. And James gave a double-header object lesson, sharing his participation in the Baker to Vegas footrace and his reading of another story about something even more inhuman: Mary Shelley's Frankenstein. Hosted on Acast. See acast.com/privacy for more information.

Growing up with dyslexia and ADHD, Rosanna Pansino struggled to find her career path. After being fired from every job, she found her calling on YouTube, combining her love for baking with nerdy pop culture. Despite financial struggles, she invested her life savings into building her channel, Nerdy Nummies, which quickly became a sensation. With over 14 million subscribers, bestselling cookbooks, and her own product line, Rosanna turned content creation into a thriving business. In this episode, Rosanna joins Ilana to share how she sustains a long-lasting digital career, navigates platform algorithms, and diversifies her entrepreneurial ventures. Rosanna Pansino is a YouTuber, actress, author, entrepreneur, and baker, best known for her channel Nerdy Nummies, where she creates visually stunning baked goods inspired by pop culture. In this episode, Ilana and Rosanna will discuss: (00:00) Introduction  (02:24) Growing up with Dyslexia and ADHD (05:07) Discovering a Passion for Baking (06:51) Lessons from Random Jobs and Failure (10:13) Transitioning from Acting Career to Nerdy Nummies (14:09) Investing Her Savings in YouTube Growth (17:04) How Getting Fired Sparked YouTube Success (25:44) Grief and Mentorship from Susan Wojcicki (31:40) Expanding Beyond YouTube (34:03) Sustaining a Long-Term Digital Career (36:52) Adapting Content to Platform Algorithms (41:24) Balancing Family and Business Partnerships (47:03) How Your Inner Circle Drives Success Rosanna Pansino is a YouTuber, actress, author, entrepreneur, and baker, best known for her channel Nerdy Nummies, where she creates visually stunning baked goods inspired by pop culture. With over 14 million subscribers, she has become one of the most influential figures in the baking and YouTube communities. Rosanna is the author of two cookbooks, The Nerdy Nummies Cookbook and Baking All Year Round, and hosted the HBO Max series Baketopia. Connect with Rosanna: Rosanna's Website: rosannapansino.com  Rosanna's YouTube: youtube.com/@RosannaPansino  Resources Mentioned: Star Trek: Phoenix - Cloak & Dagger Part I: https://www.imdb.com/title/tt1704271/  Leap Academy: Ready to make the LEAP in your career? There is a NEW way for professionals to Advance Their Careers & Make 5-6 figures of EXTRA INCOME in Record Time. Check out our free training today at leapacademy.com/training

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Jan Brandenburg. Jan is a cook, digital content creator, and pharmacist from eastern Kentucky. As a vegan and wanting to enjoy the flavors of her childhood, Jan spent years developing plant-based alternatives to traditional Appalachian dishes. Today on the show we talk about her journey from cookbook idea to publication including her favorite vegan Appalachian recipes, her tips for plant-based cooking, and her advice for anyone who wants to write a cookbook and get it published.   Things We Mention In This Episode: Connect with Jan @appalachianvegan The Modern Mountain Cookbook Claire's Corner Copia cookbook Download a free copy of the Art of Cookbook Creation checklist  

You can't un-bake a cake. Seems a silly statement, because - of course you can't. Once it's done, it's done. Same with those words that may fly outta your pie-hole without thinking - those words that leave a mark. Those words that can't be taken back.That's not what this episode is about.This episode is kind of about the opposite of that. That in order to avoid an error in baking, it takes patience. You gotta let it sit. You can't turn up the heat and expect that the cake will bake faster. It won't. In fact if the oven is too hot that cake or pie or cookies or whatever you're making - will be pretty f*cking awful.Baking soothes me. It always has. It goes back to childhood and the passion in baking instilled in me by my dad's mom. And for the last year or so I've been unable to bake due to what can only be described as a conflict with my oven.A conflict, I've finally resolved. With patience. Per usual, some big lessons came … along with some goddamn great cookies.And THAT is what this week's episode is about.In a world where what passes for radical honesty usually means someone is just letting things fly outta their pie-hole without much care for others, it's time for radically authentic conversation. Conscious communication is simple, but often isn't easy. That's why Cathy Brooks created Talk, Unleashed – a weekly podcast of radically honest conversation about — everything. Whether her own musings or in conversation with industry leaders, each episode invites curiosity. Curiosity not about what people do, but why they do it. Who they are and what makes them tick. It's about digging underneath to reveal the thing that is most true - that we are more alike than we are not. A mix of solo episodes where Cathy shares her insights and experience or Cathy engaged in conversation with fascinating humans doing amazing things. No matter the format - it's unvarnished, radically honest and entirely unleashed. This podcast compliments Unleashed Leadership, the coaching business through which Cathy works with symphony orchestras, corporate clients, and individuals to help them unleash and untether their leadership and connect with others in a way that truly engages.#baking #patience #cookies #brutalhonesty #radicalhonesty #consciouscommunication #leadership #Conversation #connection #TalkUnleashed #fiercecompassion #UnleashedConversation #UnleashedLeadership #FixYourEndofTheLeash

Designing Women, Season 6, Episode 18: A Scene from a MallAnthony get harrased.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

A cheesecake signature challenge has Lisa sharing her own experience baking a Paul Hollywood recipe consisting of a faffy sponge base. Allison notes the absence of raisins in American cheesecake, and both girls question anyone's desire for apricot flan. This episode is all female, and the girls comment on the double elimination that took place the week prior. The 'croque en bouche' show stopper leads to a lively remembrance of the dunce cap, and it's place in the history - or at least for Lisa and Allison!Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Step into the world of Pantry Hill, where history is told through recipes and the warmth of a home filled with tradition. In this episode, I sit down with Darien Rozell to talk about the power of heirloom recipes, the art of pie-making, and the joy of curating a cozy home with objects that tell a story. Darien shares how her family's deep roots and love of food have shaped Pantry Hill's mission, from hosting workshops at their home to preserving generations-old culinary traditions.Whether you're a passionate home cook, a lover of vintage treasures, or simply seeking inspiration for a more meaningful connection to your heritage, this conversation will leave you craving a slice of something homemade and heartfelt.RESOURCES:Follow Pantry Hill on Instagram.Visit their website.Subscribe to their YouTube channel (where you'll soon find their show!).Learn more about Darien's pie workshops.Purchase the "Afternoon Tea" blend (launches April 26).

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In today's episode, I'm inviting you into my kitchen—where sourdough, presence, and God's whispers have been shaping something deeper than just delicious bread.   After receiving a sourdough starter from a friend, I found myself baking every day with my daughter. And in the middle of flour-dusted counters and sticky dough, I discovered a powerful truth: God can grow your faith-based business through the simplest moments of motherhood and everyday life.   This episode is for the Christian woman entrepreneur who's tired of hustle culture and ready to build a business that honors her faith, family, and feminine design. Whether you're a mom, a creative, or just longing for more presence and peace in your work—you'll feel seen here.   We'll talk about: How slowing down creates space for divine downloads Why the things that look unproductive can actually grow your business What it means to trust God's timing (and stop forcing outcomes) Embodying a business that attracts clients through the way you live How motherhood and baking deepened my connection with God and clarity in business   This is your permission to pause, breathe, and remember: your presence is productive.

On today's episode, I'm sitting down with Amanda Schonberg, an award-winning chef turned digital product creator who found massive success by hyper-focusing on one specific audience: bakers who want to monetize their skills. Amanda shares how she went from selling a single recipe for $37 to building a thriving membership with over 400 members spanning multiple countries.A few things we cover in this episode:How Amanda made $5,000 in her first week selling just ONE recipe (and continues selling it years later)Why niching down to "alcohol-infused desserts" gave her an immediate competitive advantageThe inspiring journey from losing her mother and becoming homeless to building a thriving online businessWhy starting with a small digital product lets your audience tell you exactly what they need nextThe surprisingly embarrassing moment during a live class that proves you don't need perfect conditions to succeedResources mentioned in this episode:Baking for Business MembershipDigital Product Community for BakersConnect with me:Instagram: @abigailpeughConnect with Amanda:Instagram: @bakingforbusinessWebsite: bakingforbusiness.comMake sure to hit subscribe/follow so you never miss an episode!

Alarming price increases in both chocolate and butter are having a major impact on the baking and chocolate industry in Ireland…Joining Seán to discuss this is Graham Herterich, AKA the Cupcake Bloke, owner of The Bakery in Rialto…

Apologies for the sound quality in this podcast. We, unfortunately, had very intermittent internet reception which effected the recording. This week we return with more Baking Hints and Tips. Last episode we re-released an episode from 4 years ago. We have learnt and grown a lot since then, and are coming back with new and updated hints and tips for you. If you would like to listen to a Bigger Slice over on Patreon follow this link: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership

(00:55) As the "head bread head," Chloe Newman's journey to co-founding Third Space Bakery reveals how sourdough bread can become a vehicle for creativity, science, and community building. Working alongside her partners Erika Bruce and Beth Taylor, Chloe has transformed her former farmer's market business Crustworthy into part of a thriving bakery in Pittsburgh's Garfield neighborhood.(04:11) What makes Third Space Bakery unique isn't just their exceptional breads—it's their philosophy. Their signature house loaf offers approachable sourdough for everyday eating, while rotating specials like onion turmeric bread showcase their creative spirit. Chloe explains how their sourdough process makes bread more digestible, even for those with mild gluten sensitivities, thanks to the wild bacteria that break down proteins during long fermentation. Every loaf is an example of grain diversity using regional sourcing.(32:01) Beyond bread, the bakery serves as a genuine community hub. Their teaching kitchen hosts multiple weekly classes, while the outdoor deck becomes a gathering space for special events. As they mark their one-year anniversary, Chloe and team are focused on deepening these community connections, truly establishing a third space for patrons and the surrounding neighborhood.(36:42) And later in in the show... Rebecca Hansborough shares why Legends Eatery on the North Side sometimes makes her skip grocery shopping entirely (hint: incredible beans and greens), while Dustin Boutilier of 77 Club offers a family recipe for smoky, complex salsa piquin that uses a surprising secret ingredient.Ready to experience Pittsburgh's bread revolution? Head to Third Space Bakery Thursday through Sunday, where science, art, and community come together in every perfectly fermented bite.Support the showLiked the episode? We'd love a coffee!

#348> To purchase "Motsi Matsa: A Halakhic Guide to Baking Matsa for Sepharadim and Ashkenazim": https://amzn.to/4leY58C> To join the SeforimChatter WhatsApp community: https://chat.whatsapp.com/DZ3C2CjUeD9AGJvXeEODtK>  To support the podcast or to sponsor an episode follow this link: https://seforimchatter.com/support-seforimchatter/or email seforimchatter@gmail.com (Zelle/QP this email address)Support the show

This week, we're joined by Becca Rea-Tucker—aka The Sweet Feminist—to break down Sweet Home Alabama, the rom-com that wants you to root for a gaslighting ex with a glassblowing hobby. DB and Becca dig into the movie's deep-fried nostalgia, messy relationship dynamics, and the way rom-coms love to dress up coercion as fate. They unpack emotional manipulation in a southern accent, the myth of “the one,” and why Melanie's real love story might've been with her friends—or *literally* anyone else! GUEST DETAILS Becca Rea-Tucker is a reproductive rights advocate, baker, and author whose work merges activism and dessert. She is the author of the cookbook Baking by Feel and the upcoming The Abortion Companion, a supportive guide for people who have abortions. Through her platform @TheSweetFeminist and Substack A Little Something Sweet, she shares affirmations, resources, and writing that challenges shame and anti-abortion misinformation. Her work explores stigma, self-compassion, and bodily autonomy. CONNECT WITH US Instagram: @sexedwithdbpodcast TikTok: @sexedwithdbTwitter: @sexedwithdb Threads: @sexedwithdbpodcast YouTube: Sex Ed with DB ROM-COM VOM SEASON 11 SPONSORS: Lion's Den, Uberlube, Magic Wand, & Arya. Get discounts on all of DB's favorite things here! GET IN TOUCH Email: sexedwithdb@gmail.comSubscribe to our newsletter for behind-the-scenes content and answers to your sexual health questions! FOR SEXUAL HEALTH PROFESSIONALS Check out DB's workshop: "Building A Profitable Online Sexual Health Brand" ABOUT THE SHOW Sex Ed with DB is your go-to podcast for smart, science-backed sex education—delivering trusted insights from top experts on sex, sexuality, and pleasure. Empowering, inclusive, and grounded in real science, it's the sex ed you've always wanted. SEASON 11 TEAM Creator, Host & Executive Producer: Danielle Bezalel (DB) Producer: Sadie Lidji Communications Lead: Cathren Cohen Logo Design: Evie Plumb (@cliterallythebest)

Designing Women, Season 6, Episode 17: MamedAnthony puts on a show.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

Allison and Lisa discuss the difference between the American offering of pie, and what the bakers come up with this week. Both girls agree that savory pie isn't really appealing, and Lisa shares her daughter's love for pot pies back in the day.  Lisa embraces the history lessons offered within the episode, and,  asserts her latent desire to become a food historian.  The final "your best meringue pie" challenge has the girls waxing about their own pie accomplishments, and both girls question the earlier show format of a double elimination.  Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

This week on Breaking Bread Seth Rogen joins us at the table! He discusses all things about his new Apple+ series, The Studio - the inspiration, finding the humor in Hollywood studio execs, and having no one to blame but himself for creating difficult filming situations. He also shares an INSANE story about filming with a real tiger and fearing death. A true comedy legend. Enjoy! The Studio is available to stream on Apple TV+ now! New episodes out every Wednesday. Subscribe to our Patreon to get extended episodes early, behind the scenes content, and bonus episodes! Patreon.com/BreakingBreadWithTomPapa ------------------------------- 0:00:00 Intro 0:00:15 Meeting & parties 0:02:05 Baking bread 0:03:34 The Studio, beauty of LA filming at WB 0:06:40 Cinematography, composition, comedy 0:11:40 Episodic television 0:15:30 List of questions 0:16:22 Shooting with a real tiger 0:21:45 The Interview controversy 0:24:05 Directing and creating the situations you live through 0:25:24 Growing up loving comedy 0:28:44 Writing jokes at 13 years old 0:31:30 Judd Apatow world 0:32:25 Evan Goldberg, comedy boom 0:36:45 Silly questions and homeware line 0:37:42 Vanderpump pug 0:39:30 Eating out 0:41:05 Not having kids 0:41:47 The Studio, finding the humor in studio execs 0:45:00 Testing projects 0:48:22 Uncomfortable moment 0:50:10 Canada, moving to LA 0:53:50 Comedy is always hard 0:57:30 Building production company 1:00:35 Writing, directing, producing 1:01:23 Thank you's ------------------------------- Tom Papa is a celebrated stand-up comedian with over 20 years in the industry. Watch Tom's new special "Home Free" out NOW on Netflix! Patreon - Patreon.com/BreakingBreadWithTomPapa Radio, Podcasts and more - https://linktr.ee/tompapa/ Website - http://tompapa.com/ Instagram - https://www.instagram.com/tompapa Tiktok - https://www.tiktok.com/@tompapa Facebook - https://www.facebook.com/comediantompapa Twitter - https://www.twitter.com/tompapa #tompapa #breakingbread #comedy #standup #standupcomedy #bread #sethrogen #thestudio #appletv

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Combining gluten-free eating with ancestral eating need not be daunting. Today I talk with Rebecca Zipp, a beloved podcast guest and supporter. She's been gluten-free for the last 16 years – bringing her husband and her children along with her. In addition, for most of last year I ate gluten-free. Between the two of us we've a lot to talk about!In this episode, we cover:Why Rebecca went gluten-free and the impact it's had on her.Examples of gluten-free breakfasts lunches and dinners.The mass of gluten-free carbohydrate options, and how we use themThe basics of gluten-free breadmaking...and Rebecca finishes the episode giving words of wisdom from her 16 years of gluten-free eating.And remember, gluten doesn't necessarily have to be an all or nothing: making one of your meals a day gluten-free or several days a week gluten-free or going gluten-free for a short space of time can make a big difference to digestion. So even if you don't have to avoid gluten all the time the things we talk about in this episode will help lighten, change up and inspire your kitchen.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.

We talk with Phil Mastroianni, who with his brother Nick, co-founded Fabrizia Spirits and Fabrizia Lemon Baking Company, using lemons imported form Italy to create Limoncello-related spirits as well as baked goods here in NH. Fabrizia Lemon Baking Company is one of the more than 100 vendors who will be exhibiting at the Made in NH Expo on April 4, 5, and 6 2025 at the Doubletree Hotel in Downtown Manchester.  Sponsored by the Made In NH Expo.

This week we are re-releasing an old episode. We decided we wanted to do an updated episode of baking hints and tips, and in the process listened back to Episode 29. We both enjoyed it so much, and know you can't get hold of it on Spotify anymore, that we thought a re-release was needed. Our updated episode will be released next week. For access to our Patreon Episodes follow the link: https://www.patreon.com/c/thebusinessofcakemakingpodcast/membership

In this episode, farmer and chef Bruce Young of Blue Gate Farm shares a glimpse of what baking for a farmer's market looks like.   Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Baking can be hard. Measurements need to be exact and techniques perfected. But with the right tricks and by understanding the science of baking, you can become the envy of your friends with the perfect loafs and cakes. Part of our Food Science series, we spoke to Cristiana Solinas. She is the head of the National Bakery School at London South Bank University. She talks us through the science of how to make good sourdough, why your loaves are coming out too dry and busts the biggest science myths in daily baking. This episode is brought to you in association with EIT Food https://www.eitfood.eu/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textSloan is back for more and we learn about how a well known national brand got their start. References and further reading: https://americanbakers.org/news/women-baking-pioneers-did-it-their-wayhttps://www.foodandwine.com/cooking-techniques/baking/bread-bakers-around-the-worldhttps://en.wikipedia.org/wiki/Nancy_Silverton#:~:text=Nancy%20Silverton%20(born%20June%2020,breads%20in%20the%20United%20States.Find Puratos at:@PuratosUSA- Twitter@PuratosUS- Instagrampuratos.us

Designing Women, Season 6, Episode 16: Carlene's ApartmentCarlene gets and apartment.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

This week's categories include: Disney Movies, Books, Elements, Baking, and Cell Phones…ALL FOR KIDS!!! Check out our YouTube Channel for our live trivia rounds: https://www.youtube.com/channel/UCeuDif_2Uw1Ovqmh3tvNn-g?sub_confirmation=1 Get your Trivia for Kids merchandise: https://www.etsy.com/shop/TriviaForKidsPodcast Get ready for a magical adventure in this exciting episode of Trivia for Kids!

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Kaleb Wyse. Kaleb is the creator of Wyse Guide and the author of the new cookbook There's Always Room at the Table. When Kaleb Wyse started documenting his daily life on his farm in Iowa, he didn't think many people would take notice or even care. After all, his way of life is simple, guided by the seasons—he spends his days gardening, preserving, baking, and cooking, a rhythm not all that different from that of his parents, grandparents, and even great-grandparents who worked the land before him. But it turns out that people from all over the country connected with Kaleb's simple, back-to-basics way of living, and fell in love with his hearty, homestyle cooking. From casseroles to biscuits, his recipes hit the sweet spot of nostalgia for some—and are a breath of fresh air for others. Today on the show we're here to visit with Kaleb, learn all about his journey first on social media, leaning in to his life in south-east Iowa on his family's farm, and then his journey to writing and publishing his first cookbook.  Things We Mention In This Episode: Connect with Kaleb Wyse at Wyse Guide There's Always Room at the Table  Receive a free copy of the Art of Cookbook Creation checklist  

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**Today's Halacha is dedicated f or the refuah and haslacha of Ronnie, Sharon, Eli and all the children of CARE** When baking Masot for the Misva of Masa at the Seder, one must use "Mayim She'lanu" (pronounced with a "Dagesh" in the "Lamed") – meaning, water that has been left overnight. This means that if a person plans to bake Masa for the Misva on Tuesday, then the water that he will knead with the dough should be drawn on Monday, preferably just before sundown, when, the Rabbis teach, water is at its coldest. When drawing the water, one should verbally declare that he draws the water for the purpose of the Misva of Masa ("Hareni Sho'eb Le'shem Misvat Masa"). The water should then be placed in a special utensil where it will remain until the next day. The Ben Ish Hai (Rav Yosef Haim of Baghdad, 1833-1909) writes (listen to audio recording for precise citation) that one should wash his hands before drawing the water for the Masot. Furthermore, he writes that the water should be drawn specifically by a Jew; one should not ask or hire a gentile to draw the water for the baking of the Masot for Pesah. The water must be left to sit throughout the entire night, and therefore, as the Ben Ish Hai writes, one should not begin kneading the Masot until after Alot Ha'shahar (daybreak) the next morning. If one begins the process earlier than Alot Ha'shahar, then the water is not considered to have been left to sit throughout the entire night, and the Masot are thus invalid for the Misva. Therefore, one who bakes Masot must ensure to draw the water used for the baking the previous day before sundown, and leave it to sit throughout the night until daybreak. Summary: The water used for baking Masot for the Misva of Masa at the Seder must be drawn the day before baking, and left to sit throughout the night until daybreak. The water should be drawn specifically by a Jew, who before drawing the water should wash his hands and announce that he draws the water for the purpose of the Misva.

Dominique of Baked Beans Bakeries explains that her aunt started her cupcake business to raise money for her son, who has developmental challenges with his limbs. Over time, the company became a passion project for her aunt. She later expanded to a food truck, which she plans to set up this summer.   Dominique explains that she initially considered making her baking business a non-profit, but realized it would be complicated.   One cause she is passionate about is mental health, and she hopes to incorporate this into her business's mission.   Dominique acknowledges that she's still figuring out where she's headed in life, but feels more confident now about where her interests and passions are taking her.   Dominique believes her maturity sets her apart from other preteens, as she wasn't raised to be loud or overly open about everything in her life.    She emphasizes waiting for God's calling and trusting that whatever path comes will be right, even if it's something unexpected.   Instagram: bakedbeansbakery   Previous Episode: iam241-young-baker-passionate-about-baking-and-make-up   Check out our CEO Hack Buzz Newsletter–our premium newsletter with hacks and nuggets to level up your organization. Sign up HERE.  I AM CEO Handbook Volume 3 is HERE and it's FREE. Get your copy here: http://cbnation.co/iamceo3. Get the 100+ things that you can learn from 1600 business podcasts we recorded. Hear Gresh's story, learn the 16 business pillars from the podcast, find out about CBNation Architects and why you might be one and so much more. Did we mention it was FREE? Download it today!

The owner of Goodlands Food Co, Anna Dausman, joined us to take a more in-depth look into her career and what ultimately led Anna to building a business based on hot sauces.  As a young girl, Anna already showed an entrepreneurial spirit--making her first attempt at a culinary career with a cake-baking business.  Although that initial concept did not pan out, she nevertheless pursued a career which created opportunities for others to build up themselves and their communities.  And as another opportunity knocked, Anna found herself drawn back to the culinary world while growing ghost peppers in her plot of land at her local community garden.  Soon she found herself making hot sauces that everyone loved, and Goodlands Food Co. was born!  Today, you can hear all about Anna's story and what she offers when you tune into the show...and then check out her website to find where her products are sold in your local area!https://goodlandsfood.coInspiration can strike at any point, and Diane Holtaway knows that more than most individuals who start a new business, so after years of helping others build and refine theirs, Diane set out to start a business of her own. Today, Diane owns Heirzoom Bakery which has been steadily growing since its inception.  Her concept was to offer authentic ethnic baked goods the way they were meant to be...meaning she uses natural, quality ingredients without all the chemicals and additives you'll find in store-bought brands and on the shelves of bakeries and/or the baked goods aisles.  Her biggest inspiration was her Aunt Betty, who made Kiffles (a popular Hungarian Pastry) for family gatherings and women's groups and never came back home with any leftovers. Inspired to share the love, Diane pays homage to both her Aunt Betty and the Kiffles via her hand-baked versions called Fennomes.  Today, you can taste those cookies (and more) when you order them online and have them shipped to your door, or by visiting her website!https://heirzoombakery.comfb: https://www.facebook.com/fennome/

Rav Yosef Shalom Elyashiv (contemporary) records the practice of the "Medakdekim" (those who are especially meticulous in their Halachic observance) not to rely on any Kashrut certification of Masot, and instead eat on Pesah only Masot that they baked personally (listen to audio recording for precise citation). He ruled that it is therefore preferable for people to form groups that bake Masot and personally oversee the entire process, including cleaning the utensils, to make sure that the Masot were baked properly. The reason for this custom is that Masa is the product that can most easily become Hametz. Therefore, it is worthwhile for communities to form Haburot (groups) to bake Masa themselves, rather than rely on the industrial manufacturers, even those with valid Kashrut supervision, given the mistakes that could occur in the industrial manufacturing process. This would certainly be an advisable practice for synagogues, to go as a group to a Masa factory several months before Pesah to bake the Masot that they then eat on Pesah. The Mishna Berura (459:10) writes that those baking Masot must work especially rapidly when placing the Masot into the oven. The area right outside the oven is, of course, very hot, and the intense heat could cause the dough to ferment and become Hametz before the Masa has a chance to bake. It is therefore critical not to delay at all near the oven, and to place the Masa from the stick into the oven immediately. A question was once brought to Rav Elyashiv concerning a bakery where one Masa was held on the stick for several moments before being put down in the oven, while the baker searched for a suitable spot inside the oven. This Masa was later mixed with the other Masot in that batch, and the question arose whether perhaps the entire batch should be deemed unsuitable, given the possibility that the Masa in question had become Hametz due to the delay in placing it inside the oven. Rav Elyashiv ruled leniently, noting that we may rely on the possibility that the Masa had already begun to bake inside the oven, and thus did not have a chance to become Hametz. In any event, the fact that the question was raised demonstrates the importance of working rapidly during the process of placing the Masot into the oven. Rav Elyashiv ruled that when possible, each stick used for placing Masot into the oven should be used only once. The stick absorbs some of the dough, and that dough may become Hametz inside the wood of the stick and then affect the Masot that are placed upon it subsequently. This is a measure of stringency that may not be feasible in an industrial system, and this is yet another reason why it is preferable, for this who are able, to bake their own Masot, as they are able to maintain the highest standards, which are not always practical in large-scale production. The custom is to examine each Masa that comes out of the oven and discard any "Masa Kefula," meaning, a Masa that has folded over, and is not perfectly flat. The concern is that the dough in the folded area was not fully baked and thus became Hametz, and therefore any "Masa Kefula" is broken and then put to the side and considered Hametz. Rav Elyashiv ruled that if a "Masa Kefula" had been placed on top of another Masa, the Masa on the bottom is permissible for use on Pesah. We do not have to go so far as to suspect that the bottom Masa became Hametz from the top Masa. Summary: It is worthwhile, when possible, to bake one's own Masot for Pesah, rather than rely on the supervision of Masa factories. When one bakes Masa, he must ensure not to allow the Masot to stand still for even a moment right near the oven; they must be placed from the stick into the oven immediately, without any delay whatsoever. It is customary to discard Masot that doubled over during baking, and are not perfectly flat. The Masot that were underneath such a Masa are permissible for Pesah.

Nuts and seeds Topics – the good and the bad Healthiest nuts and seeds Reducing Phytic Acid content Calories in nuts and seeds Omega 3 and 6 fats Baking with Almond and Coconut Flour Nut and seed snacks Nuts and Seeds on a Herpes Diet

Today's guest is Melissa Weller, the chemical engineer-turned-baker and author of “Very Good Bread.” Melissa is a James Beard-nominated baker and the former head baker at Per Se and Roberta's in New York City. She returns to the show to share her expertise on this iconic French bread.Melissa joins host Jessie Sheehan to explore what it means to be a baker versus a pastry chef, her love for Dorie Greenspan's “Baking with Julia,” and why a sturdy piece of cardboard is a surprising bread-baking essential. The duo walk through her Per Se Baguette recipe—breaking down the importance of pre-shaping and scoring, the difference between poolish and sourdough starter, and why a lid might be your best friend when making baguettes at home.Click here for Melissa's Baguette recipe.To get our new Love Issue, click here. For Jubilee 2025 tickets, click here.Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Melissa: Instagram, website, “Very Good Bread” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

In this episode, I take you along on my sourdough bread baking journey and reveal the surprising style lessons I discovered along the way. What began as a TikTok-influenced adventure quickly turned into a personal exploration of perfectionism, fear of failure, and finding my own path. I walk you through my complete bread-making journey, from the overwhelm of too much information to the joy of finding my own approach.Through my story of exploding dough and burnt bottoms, I extract five powerful lessons that can apply perfectly to your style journey.Here's some of what you'll learn from this episode:Why fear of failure keeps us stuck in our comfort zones - with both bread and fashion - and how to recognize when your inner critic is holding you backThe crucial difference between collecting knowledge and actually practicing - and why watching all the YouTube videos in the world can't replace hands-on experienceThe turning point that came when I invested in proper education instead of drowning in conflicting internet adviceWhy finding a style approach that matches your personality matters more than trying to follow everyone else's rigid rulesMy expensive mistake in thinking success starts with shopping - and why using what you have first always leads to better resultsI hope this episode helps you recognize that mastering your personal style, like baking good bread, isn't about perfection or following every rule to the letter. It's about having the courage to start somewhere, learning the basics, and then experimenting to find what works for you. Remember that confidence comes from mastery, mastery comes from practice, and practice starts with courage. Some people think what you wear doesn't matter, and that it's frivolous to care about style. And for them, that's fine. But if it matters to you, it matters. Your everyday deserves to be dressed for, no matter what anyone else thinks.Full show notes and resources: https://youreverydaystyle.com/lessons-from-sourdough

We explore the whimsical world of Irish baking with Cherie Denham. Plus Madison Avenue veteran Jeff Swystun shares the little-known history of food advertising; we cook up Spinach and Ricotta Dumplings in Tomato Sauce; and Alex Aïnouz is on a journey to make the world's best roasted chicken.Get this week's recipe for Spinach and Ricotta Dumplings in Tomato Sauce here.Listen to Milk Street Radio on: Apple Podcasts | Spotify