Podcasts about bread baker

Kevin Masse started a small bakery in a small state, but he didn't stay small for long.  These days, Small State Provisions has two locations in the Greater Hartford, CT area, is open seven days per week and is continuing to expand hours and flavours. In this episode, Kevin shares his journey from food writing to food making, the value of having a vision and a plan, and how it's impossible to shake a childhood dream of feeding people.  And before all that, Mark goes on a bit of a rant, so be warned. 

Think about a hot loaf of bread fresh out of the oven.There's a lot going on with that loaf.On one level, it's a literal food that's been created through chemical processes. A delicious — your mouth might be watering right now — form of sustenance.But there's also more to it than that. There's something about bread, the so-called staff of life, that's different from other foods and resonates on a deeper level. There's a reason bread has been a rich symbol throughout times and cultures and figures prominently in religious scriptures.Today on the show, Peter Reinhart will take us on an exploration of the many facets of bread, from the spiritual to the scientific. Peter is a baker, educator, and the author of numerous books, including The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. In the first half of our conversation, Peter unpacks the deeper, mystical meanings of bread by walking us through the twelve steps of how it's made. We then get into why sourdough is the future and final frontier of bread, and the technical secrets to mixing, fermenting, and baking a killer loaf.Resources Related to the PodcastPeter's booksPeter's recipes for overnight fermented lean dough and morePeter's TED talkAoM Article: Bread Baking 101 for BeginnersConnect With Peter ReinhartPeter's Pizza Quest website

Wow, we love David Tamarkin so much, and this is such a great interview. We're old friends and have been reading David since he worked at Time Out Chicago and Epicurious—and he's now the editorial director at King Arthur Baking Company. He returns to our studio to discuss the company's terrific new book, a real doorstop called The Big Book of Bread. As the title suggests, this is the cooperative flour company's bread magnum opus, and we talk about all of it with David.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Le Veau d'Or scene report, Bawi has an amazing new flavor, Z&Z za'atar & manoushe company did a great pop-up in NYC, and has a very cool story. Also, a reminder that Dayglow sells an amazing selection of coffee and is making the most-exciting cold coffee drinks on the planet. Also! The Fort Greene dog parade had some food-themed costumes, and an Erewhon scene report including some new discoveries from Kelsi's Kitchen, Lexington Bakes, Cove Soda, and Zab's pepper sauce.Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM DAVID TAMARKIN:No-Knead Crusty White Bread [King Arthur]We Don't Need to Be Saved From Making Smoothies [NYT]This Is TASTE 162: David Tamarkin [TASTE]We Hit Peak Beverage [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Happy Pizza Expo Week — the best week of the year!!! We hope you are having an amazing show experience and if you're not at Pizza Expo, you can stay connected with show updates at https://pizzatoday.com/topics/industry-news/pizza-expo-2024-all-news-from-the-worlds-largest-pizza-show/.While we're in Las Vegas together, we're sharing a favorite episode. Enjoy this Replay of Dough Talk with Peter Reinhart. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza.” Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker's Apprentice.

On this episode of, “Cooking through the Collection,” Melissa faces her bread fears by baking from, “The Bread Baker's Apprentice” by Peter Reinhart from her local library. Find at your local library: https://search.worldcat.org/en/title/945885079 or support independent bookstores by purchasing at Bookshop.org: https://bookshop.org/p/books/the-bread-baker-s-apprentice-15th-anniversary-edition-mastering-the-art-of-extraordinary-bread-a-baking-book-peter-reinhart/12838823?ean=9781607748656 Follow the pod on Instagram: https://www.instagram.com/cookthecollectionpod/ Follow on Facebook: https://www.facebook.com/cookthecollectionpod If you make the recipe, please let me know! Music: Sweet Love by DayFox on Pixabay Click here for the ingredients: https://cookthecollectionpod.com/episode-8/  --- Send in a voice message: https://podcasters.spotify.com/pod/show/cookthecollection/message

The pizza and artisan bread worlds inevitably found each other during the past two decades, and it's a marriage made in heaven. Now, we see a lot of cross-over as pizzerias are making their own breads and many bakeries are making great pizza.The common denominator in all of this is the Bread Bakers Guild of America, which serves as the networking repository of knowledge and training for everything related to the art and science of bread. The Guild is at the root of the improved quality in bread products across North America and beyond.In this enjoyable conversation, recorded at the Northeast Pizza and Pasta Expo in Atlantic City, Peter (a founding member of the Guild) meets with the Guild's Executive Director, Karen Bornarth, to catch up on the ever-evolving work and influence of the Guild, including the growing influence and opportunities for women in both bread and pizza.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

This week, we continue our conversation with Peter Reinhart about everything bread and pizza dough. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza." Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker's Apprentice.Listen as Peter shares his wealth of knowledge on bread baking and pizza baking and just how much crossover exists. We talk sourdough and dough adaptions in the pizza making process.Listen until the end when Peter shares his 2024 predictions.Show Notes.The 2024 PIZZA INDUSTRY TRENDS REPORT is here! We bring you this year's hottest trends and pizza industry analysis, including independent operation stats, concept and sales stats, pizza and topping trends, marketing trends, labor trends and an industry outlook. Go to the report now: https://pizzatoday.com/topics/industry-news/2024-pizza-industry-trends-report/ Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024. To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

This week, we talk everything bread and pizza dough with Peter Reinhart. Peter Reinhart is an instructor at Johnson & Wales University, founder of the Pizza Quest video and blog site, American baker, educator and author of numerous books, including “Bread Upon the Waters: A Pilgrimage Toward Self Discovery and Spiritual Truth”; “Crust and Crumb: Master Formulas for Serious Bread Bakers” and “American Pie: My Search for the Perfect Pizza." Most notably, four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker's Apprentice.Listen as Peter shares his wealth of knowledge on bread baking and pizza baking and just how much crossover exists. We talk shifts and movements in the pizza making process.Stay tuned for Part II when Peter shares his 2024 predictions.Show Notes.The 2024 PIZZA INDUSTRY TRENDS REPORT is here! We bring you this year's hottest trends and pizza industry analysis, including independent operation stats, concept and sales stats, pizza and topping trends, marketing trends, labor trends and an industry outlook. Go to the report now: https://pizzatoday.com/topics/industry-news/2024-pizza-industry-trends-report/Registration is open for Pizza Expo 2024 at the Las Vegas Convention Center, March 19-21. Register for Pizza Expo 2024. To learn more about Pizza Expo, visit https://pizzaexpo.pizzatoday.com/.

“If you're struggling with meal planning make  a master list … if you're struggling with starting a business think what the barrier to entry is to make the barrier a little more attainable.”  –Melissa Griffiths Don't like planning because you want to go with your intuitive or creative flow? I get that, but having a plan actually gives you more freedom. We talk about meal planning, content planning, and getting it all done with Melissa Griffiths, a food blogger and photographer and mom to five kids. Whether you need a meal plan or a business plan, we've got something for you in this episode. Melissa loves helping families reclaim dinner time, and we talk about her content planning, her ideas about meal planning, and how to get things done in any season (spoiler alert, you don't do it all yourself). We dig into her process for meal planning, which has a lot of similarities to mine! There's a rhythm and structure to it that makes it easy. And there's plenty of flexibility to keep things fresh and satisfy everyone at your table. We talk about:  Asking for help in business and our home life Content planning and block scheduling Leaning into the season and shifting how we work to reflect that How to plan and go with your intuitive, creative flow Meal planning by category (like soups, taco night, breakfast for dinner) and with the rhythm of your week in mind Meals that let everyone eat what they want … without cooking a million separate meals BIO Melissa Griffiths, is a food blogger, recipe developer, and food photographer who loves helping busy families reclaim dinnertime and enjoy their time together. She also specializes in sourdough baking, quick and easy dinners, and back to basics recipes. She has a Bachelor's Degree in Recreational Management and Youth Leadership and is a member of the Bread Baker's Guild of America and the American Society of Baking. She's been blogging since 2009 and professionally since 2012 and her blog, Bless this Mess, reaches over 1,000,000 people monthly. Melissa and her husband live on a 12-acre farm in Southern Utah with their 5 incredible children, chickens, rabbits, turkeys, honey bees, and a million night stars that only country life can show you. She loves to cook for friends and family, grow flowers and vegetables in her massive garden, read all the self-help books, and hike all over Utah. LINKS Blog (https://www.blessthismessplease.com/ (Bless this Mess)) Dessert Blog (https://www.barbarabakes.com/ (Barbara Bakes)) https://www.instagram.com/blessthismessblog/ (Instagram) https://www.facebook.com/blessthismessblog/ (Facebook) https://www.pinterest.com/blessthismess/ (Pinterest) https://www.youtube.com/channel/UCmMHqHdkC2NeLWEEa0ZtU8A (Youtube) https://blessthismess.activehosted.com/f/160 (Free recipes in email, free meal planning printables, and more) MENTIONED LINK Mia's book https://www.amazon.com/Plan-Simple-Meals-Energy-Healthy/dp/1533490643/ref=sr_1_1?crid=Z8JNVHZ0M7SW&keywords=plan+simple+meal&qid=1661369101&sprefix=plan+simple+meal%2Caps%2C81&sr=8-1 (Plan Simple Meals) Doable Changes from this episode: ASK FOR HELP. We tend to try to do it all alone, but that doesn't work. If asking for help is hard for you, start with a small ask. It could be a few hours of babysitting, delegating a household task you hate, or hiring a VA for a small project. BATCH WORK. Whether it's making a big batch of meals, prepping vegetables you'll use throughout the week, or writing all your content in a block of time, batching work saves time. Instead of switching from task to task, you stick with one thing and jam out a bunch of stuff. MAKE A MEAL PLAN. There are two steps you can take in this one change. Make a master list of meals you can make (these should be things that you already know you like and how to make). Then set up a weekly rhythm—Monday soup night, Tuesday Tacos, etc. Fit foods from your master list into your rhythm.

Stephanie knows some shit that you want to know. Stephanie Cmar and her cohost Joel Murphy answer questions submitted by listeners on Instagram, including their desert island condiment selections, the worst meals they've ever had and Stephanie's favorite and least favorite Top Chef Quickfire challenges. Stephanie's book recommendation this week was The Bread Baker's Apprentice by Peter Reinhart. You can support the show and your local bookstores by purchasing books mentioned on the show through our bookshop. Chef Justin Sutherland needs help with his medical bills as he recovers from a boating accident. You can donate to his GoFundMe campagain here. Theme Song: "Exotica" by Juanitos Additional Music: "Acoustic Meditation" by Jason Shaw Stephanie Knows Some Shit is part of the Peak Sloth Podcast Network. Hear more shows at PeakSloth.com.

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

Our guest this week is Greater Toronto-based Coach and Consultant, Crafter, Cook, Sewist, Bread Baker, Head of our Mentorship Department, Facilitator of Firecracker Artists Way Programme and Actioneer VERONICA MARTIN! Veronica has lead and developed both the Mentorship Department and Firecracker Artists Way Program with such heart. Both support women and non-binary folks in the arts who come together to listen and learn. The Mentorship Team includes Kathleen Harquail, Sarah Potter, Emilia Copeland and Rebecca Marquardt. Together they create things like helpful content, virtual events with experienced Mentors, meet and greets, panel events, one-on-one mentoring opportunities AND more! We've had mentorship workshops that have focused on writers, directors, indie producers, and they have some more cooking in the near future. Veronica describes herself as a recovering HR Director, who has a personal goals creativity coaching and small business human resources consulting company with clients in Canada, and the US. Veronica's love of languages led her to volunteer as a literacy tutor through the Oakville Literacy Council for over ten years. She also mentors HR practitioners through the Human Resources Professionals Association and students through the McMaster Alumni Association. No wonder the Mentorship Department was such a great fit for Veronica - she has that mentoring passion. Speaking of taking her passion to another level, Veronica is currently developing an online programme for women and non-binary folks who want to amp up their happiness as they move through all their ages. Twitter: @veronicaamartin Instagram: @veronicaannemartin Facebook page: http://ow.ly/2OFu50Ii7NQ Website: http://ow.ly/xEB650Ii7NS Mentorship team Kathleen Harquail @atkharquail Sarah Potter Emilia Copeland @insaninox Rebecca Marquardt @rebeccaloops Podcast Team Head Producer and Editor: Winnie Wong @wonder_wong Editor: Shayne Stolz @shaynestolz Graphic: Vicki Brier @brier2019 To listen to the podcast: https://linktr.ee/firecrackerdept Subscribe to our newsletter at https://www.firecrackerdepartment.com and follow us @firecrackerdept!

Peter Reinhart is one of the most respected bakers and baking educators in America. Three of his books have won James Beard awards, including Book of the Year for The Bread Baker's Apprentice.  Peter has a new book out called Pizza Quest: My Never-Ending Search for the Perfect Pizza. Follow Jim Serpico on Instagram: @jimserpico Follow Peter Reinhart on Instagram: @pizzaquesting Follow Side Hustle Bread on Instagram: @sidehustlebread Subscribe to Bread For the People on Apple Podcasts: https://podcasts.apple.com/us/podcast/bread-for-the-people/id1617829952

The Ten Commandments of Pizza Peter Reinhart In celebration of his newest book, Pizza Quest: Peter Reinhart's Never-Ending Search for the Perfect Pizza, the award-winning authority returns for his third visit to the Culinary Historians of Chicago. Peter will reveal his “Ten Commandments of Pizza,” and give an overview of the 35 featured pizza recipes inspired by many of the greatest pizza makers in America. (The book features creative variations on Neapolitan pizza, Detroit-style pan pizza, calzones, strombolis, focaccia, and Sicilian styles.) Peter will also tell us about many of the pizza luminaries featured in the book, all of whom have appeared on his video podcast, Pizza Quest with Peter Reinhart. Peter says the recipes in the book are tribute versions of their masterpieces, reimagined for use by home cooks and do not require special ovens or equipment. “As I told all of the contributors to the book, you folks are like the Beatles, and I'm the house band playing in the Marriott lounge, covering your greatest hits.” Bio: Peter Reinhart is the author of 13 books on bread, food & culture and, of course, pizza. His books have won four James Beard and IACP Awards, including Cookbook of the Year for The Bread Baker's Apprentice (2002). He is faculty member at Johnson & Wales University in Charlotte, NC, and the Executive Director of the Johnson & Wales International Symposium on Bread, as well as the host and founder of the video website, PizzaQuest.com, where he continues to chronicle his never-ending search for the perfect pizza. His newest book, Pizza Quest, pays tribute to all varieties of pizzas and focaccia, created by 30 of the greatest pizza makers in the country. The book also introduces some of Peter's new and original techniques for creating, what he believes, is “the best crust you will ever have because, when it comes to pizza, it really is, first and foremost, all about the crust.” Recorded via zoom on April 27, 2022 If you are not already on our email list, then to receive zoom link, please e-mail: Culinary.Historians@gmail.com https://culinaryhistorians.org/ CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST https://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w. ✔ F A C E B O O K https://www.facebook.com/CulinaryHistorians ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org

Todd DiMatteo Good Word Brewing, Bread Baker Jim Lahey

Win a $50 Central Milling gift card by commenting on the IGTV. Do it ASAP because they are choosing 6 more winners before 9/3 https://www.instagram.com/p/CTFtKEACBpI/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Help Me Be A Better Podcaster https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Pizza with Rose Hill Sourdough-Get 20% with promo code wgd https://rosehillsourdough.com/product/pizza-with-rosehill-sourdough/

En este episodio platicamos con Bernardo Flores de Bread Panaderos Artesanales, quien nos cuenta un poco su experiencia y trayectoria dentro del pan y el surgimiento de Bread. Pueden seguirla en IG como @bernardobread Apoya al podcast: https://www.buymeacoffee.com/anber Lo-Fi Hip-Hop 03 by WinnieTheMoog Link: https://filmmusic.io/song/7848-lo-fi-hip-hop-03 License: https://filmmusic.io/standard-license

In this episode 203, guest hosted by award-winning author Cathy Pickens, we visit with chef Peter Reinhart, author of the book “Perfect Pan Pizza,” a book with 35 new recipes for pizzas baked in pans, in such varieties as Sicilian, Detroit-style, Roman-style, and the author's signature "embedded cheese technique" for making game-changing pizza crusts. Peter is widely acknowledged as one of the world's leading authorities on bread. He is the author of twelve books, including the James Beard Award and IACP award-winning The Bread Baker's Apprentice, as well as American Pie: My Search for the Perfect Pizza. He appears regularly on television and radio and is a full-time baking instructor at Johnson and Wales University, a culinary and keynote presenter at conferences around the world, and the founder and host of the popular video website PizzaQuest.com. With unique recipes, plenty of informative, frequently asked questions for beginners, and a permissive and inspiring tone, “Perfect Pan Pizza” will appeal to both experienced bread bakers and novice home pizza makers alike. Engage with the show here: https://linktr.ee/CharlotteReadersPodcast Detailed show notes here: https://charlottereaderspodcast.com Facebook: https://www.facebook.com/charlottereaderspodcast Instagram: https://www.instagram.com/charlottereaderspodcast/ Twitter: https://twitter.com/charlottereader Charlotte Readers Podcast is a proud member of the Authors on the Air Global Radio Network and the Queen City Podcast Network. © Charlotte Readers Podcast and Authors on the Air Global Radio Network

In this episode 203, guest hosted by award-winning author Cathy Pickens, we visit with chef Peter Reinhart, author of the book “Perfect Pan Pizza,” a book with 35 new recipes for pizzas baked in pans, in such varieties as Sicilian, Detroit-style, Roman-style, and the author's signature "embedded cheese technique" for making game-changing pizza crusts. Peter is widely acknowledged as one of the world's leading authorities on bread. He is the author of twelve books, including the James Beard Award and IACP award-winning The Bread Baker's Apprentice, as well as American Pie: My Search for the Perfect Pizza. He appears regularly on television and radio and is a full-time baking instructor at Johnson and Wales University, a culinary and keynote presenter at conferences around the world, and the founder and host of the popular video website PizzaQuest.com. With unique recipes, plenty of informative, frequently asked questions for beginners, and a permissive and inspiring tone, “Perfect Pan Pizza” will appeal to both experienced bread bakers and novice home pizza makers alike. Engage with the show here: https://linktr.ee/CharlotteReadersPodcast Detailed show notes here: https://charlottereaderspodcast.com Facebook: https://www.facebook.com/charlottereaderspodcast Instagram: https://www.instagram.com/charlottereaderspodcast/ Twitter: https://twitter.com/charlottereader Charlotte Readers Podcast is a proud member of the Authors on the Air Global Radio Network and the Queen City Podcast Network. © Charlotte Readers Podcast and Authors on the Air Global Radio Network

Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s … Continue reading → The post Show 415, March 6, 2021: Bread Baker Bob Oswaks, Bob’s Well Bread, Los Alamos & Ballard appeared first on SoCal Restaurant Show.

In this episode of the Average Fellas Podcast host Zodizach interviews his dad Clyde, retired hobby bread baker! Clyde shares how he discovered his passion for bread baking and how sharing his passion with others gives him great joy! Clyde shares a simple recipe for the listeners to follow so you can enjoy your own at home! Clyde also shares how he adds brewed coffee to his bread to make dinner rolls! This is an interview Zodizach has wanted to drop for a while we hope you all enjoy!  Visit our website for more information https://www.averagefellas.com/Coffee Sub Club https://www.averagefellas.com/coffee-... A coffee subscription for the average fellas. Coffee lovers will enjoy this specialty craft roasted coffee. Zodizach partnered with a local southern California coffee roaster to provide you with this single origin small batch roast. Sourced from Colombia, roasted in California, shipped directly to your door! Your partnership directly supports small business and keeps AFP on the web!#coffeepot #coffeelife #coffeesub #coffeeismylife #coffeegame #coffeetime #pod

Maurizio Leo is a software engineer-turned-baker from Albuquerque, Mexico whose blog, The Perfect Loaf, remains one of the most authoritative sources when it comes to all things sourdough! To date, The Perfect Loaf is a two-time Saveur Magazine Blog Award winner. In 2016 The Perfect Loaf won both Editors' and Readers' Choice Awards in The Food Obsessive category and the 2018 Readers' Choice Award for Best Special Interest Blog. In addition, The Perfect Loaf was a 2019 Webby Award nominee. Maurizio is a regular contributor to the King Arthur Baking blog and is the Resident Bread Baker at Food52. Maurizio has written articles on bread baking for Edible Magazine, the Bread Baker's Guild of America, and Bread Magazine. But how did it all begin? * 3:21: Growing up with Italian cooking * 6:27: Latching onto things obsessively * 8:07: Entering the world of computers & softwares * 11:41: Founding Terminal Eleven & creating the stargazing app, Skyview * 17:02: Seeing Skyview go viral (it's achieved over 10 million downloads!) * 18:21: How Maurizio first got into the sourdough making world through the book, the Tartine Bread by Chad Robinson * 20:37: Meticulously planning for his first sourdough bake (and how it turned out) * 23:25: Using the same starter from 10 years ago * 25:14: How The Perfect Loaf blog started * 29:06: The biggest challenges Maurizio faced from a baking & business perspective * 34:46: How Maurizio experiments to create the perfect sourdough recipes * 36:01: Impact of baking at high altitude in Albuquerque * 37:27: Why Maurizio mills his own flour * 39:14: Learning from Jeffrey Handelman * 40:19: Being known in the sourdough community * 46:04: Best places to find & get plugged into sourdough communities * 50:04: Maurizio's favourite baking techniques * 51:17: Whether he uses high hydration to achieve open crumb * 52:08: A recipe that Maurizio makes over and over again * 53:40: Impact of COVID-19 on sourdough making * 55:23: Why Maurizio uses so much rye flour in his baking * 59:10: The best investment Maurizio made in his baking journey Show notes: https://www.sothisismywhy.com/33 ( https://www.sothisismywhy.com/33 )

In Episode 9, the Boomtron crew shares some Netflix news about a Game of Thrones-like sci-fi saga coming to the network, the fact that Netflix scored a royal flush, getting into a production deal with Harry and Meghan, and hopeful news on Locke and Key. At (6:32), Amy, Damon, and Diego are joined by guest host, Mark, as they all give some spoiler free, quick reviews of some of the shows they’ve watched on their own over the past few weeks. Diego shares his disappointment with Freaks: You're One of Us, and once again, heads back to the kitchen with Chef's Table: BBQ. Amy gets animated about Fearless, Bread Baker, and Boss Baby's Interactive Episode, feels the love for All Together Now, and gives an angelic review for Lucifer. Damon takes a shot at Hoops and dreams big with Million Dollar Beach House. In Spoilerville, (22:45), the team steals the show with their discussion of Trinkets, wakes up as they discuss The Sleepover (32:30), and comes out fighting as they review Cobra Kai (36:54). At (58:05), Amy, Diego, and Mark share some things that You Might Have Missed. Amy's heart set sail for High Seas, Diego cooked up some magic with Street Food: Asia, and Mark prepared us for season two as he discussed season one of Babysitter. Finally, the crew looks to the future, and discuss what shows they will be watching in the next few weeks. (1:03:17)

Bread Guru’s Never-Ending Quest for the Perfect Pizza Presented by Peter Reinhart Chef, Author, Teacher Peter Reinhart has been writing, blogging, and video chronicling his ongoing search for pizza excellence for many years. His quest reveals more than just pizza tips and tricks but also valuable life lessons that this former monk continually shares with his readers and students. Pizza has become, along with bread, among Peter’s primary metaphors in his exploration of a much deeper subject: how to live a meaningful, fulfilling life. Come join us as Peter shares stories and pizza lore. He will also speak about his newest book, Perfect Pan Pizza. “The new techniques that I developed for this book have totally changed my approach to pizza,” he says. “They have raised the bar for a method that allows home cooks to make delicious pan-baked pizzas in home ovens that are as good, or better than anything you can find at any pizzeria,” he says. “Crust is key!” Peter, along with the Culinary Historians cooking team, will prepare samples to back up his claim. BIOGRAPHY: Peter Reinhart is the author of 12 books on bread, food & culture and, of course, pizza. His books have won four James Beard and IACP Awards, including Cookbook of the Year for The Bread Baker’s Apprentice (2002). He is a faculty member at Johnson & Wales University in Charlotte, NC, and the Executive Director of the Johnson & Wales International Symposium on Bread, as well as the host and founder of the video website, PizzaQuest.com, where he continues to chronicle his never-ending quest for the perfect pizza. Recorded at Bethany Retirement Community on September 7, 2019. www,CulinaryHistorians.com

HELLO FOODIES, This episode I have a chat with massively talented, great guy Sebastian Clough. Sebastian is a Baker and owner of Four Oaks bakery Onthebreadline. The bakery creates quality handcrafted baked goodies and breads. An interesting chat where we discuss taking a talent and skill, and turning it into a business. Unfortunately when we organised a date to sit down and record this chat, i failed to notice that i had organised it for November 5th. Bonfire night. To make things worse, Sebastians bakery is across the road from a school which was holding a giant fireworks display. So a complete rookie error on my part, but its a learning curve. Thankfully the display finishes four minutes in, and we have a great little chat. Onthebreadline Social Instagram.com/OnTheBreadLine Facebook.com/Onthebreadline Breaking Bread Podcast Social Follow us at Instagram.com/breakingbreadpodcastuk/ twitter.com/PodcastBread facebook.com/breakingbreadpodcastuk Website https://breakingbreadpodcastuk.blog/ Logo designed by cardiff based artist now accepting commissions instagram.com/arlunydd/ music is royalty free track i will not let you let me down by joshwoodwardfreemusicarchive.org/music/Josh_Woodward/ edited by liam Haughey under creative license 3 creativecommons.org/licenses/by/3.0/

www.tandafarms.org - Stanislaus County local wheat grower.https://www.facebook.com/writersstudioreadings/ - meet Bonnie at her book launch/signing. http://www.alchemybread.com/blog/ - Article for Bread Lines, Bread Baker's Guild of America magazine.

Melina Kelson is a baker, teacher and wood fired oven officianado.  She is also long serving board member of the Bread Baker’s Guild of America.   In this episode, Mark and Melina discuss her path to becoming a renowned baking instructor, what the Guild board does on a non-WheatStalk year, her bootleg baking project and her new role as Operations Manager at Princi Kitchens in Chicago.     Some links: Bootleg Batard Princi Kitchen Rise Up! The Baker Podcast website Mark on Instagram Credits: Produced and hosted by Mark Dyck Theme song and music by Robyn Dyck Orange Boot Human logo by Fred Reibin

Welcome to the #CharlotteIsCreative podcast. Today’s show features hosts Tim Miner and Matt Olin speaking with Peter Reinhart, baker, autheor, educator and Chef on Assignment at Johnson and Wales University, immediately following the June 1 Creative Mornings Charlotte event at The Fillmore Charlotte, where Peter spoke about the global theme of “Craft.” Peter Reinhart has been Chef on Assignment at Johnson & Wales for 14 years, and prior that that was a full-time instructor at the California Culinary Academy in San Francisco. Peter has authored ten books, including The Joy of Gluten-Free, Sugar-Free Baking, and Bread Revolution. He has also won the International Gourmand Award for Best Baking Book and several James Beard awards, including Book of the Year for Bread Baker’s Apprentice. In this episode of the #CharlotteIsCreative podcast, Peter talks about his upbringing in Philadelphia and falling in love with cheesesteaks, the negative portrayal of TV chefs, whether or not you can be “born a chef”, how vital passion is and the effect of Johnson & Wales University on the Charlotte culinary scene. Register for the next Creative Mornings Charlotte event Friday morning, July 13  at 8:30 a.m. at The Fillmore Charlotte. The featured speaker will be Bryce Laguer, owner of Basal Coffee, the recently-opened coffee shop at Laca Projects, speaking about the global theme of “Intention.” RSVPs will open at 9 a.m., Monday, July 9. Don’t forget to use the hashtag #CharlotteIsCreative, and tweet us @CM_CLT whenever you see Charlotteans showing their creativity.

Bread is one of the oldest, best foods around. I have no scientific evidence of this, but it feels right. You can't really Lazy Genius bread, but you can start with great principles and have a better chance at great bread sooner than you think. Stuff from this episode: How to Bake by Paul Hollywood // has a stellar chapter on bread The Bread Baker's Apprentice by Peter Reinhart // great if you want to geek out bench scrapers are necessary for bread and for cleaning up crap under highchairs my favorite recipe for a loaf of white bread, along with a video download a transcript of the episode See acast.com/privacy for privacy and opt-out information.

Merry Christmas everyone! I recorded this episode while I was baking Christmas cookies, so please excuse the sound quality and background noises. I thought that would be a good time to talk about what I do for a living (and for leisure too!). I hope that you will enjoy listening to it. Thank you once again for a wonderful year! Rainbow Cookie recipe (TRY IT) Books by Peter Reinhart (I have Crust and Crumb and Bread Baker's Apprentice) Standard Baking Company in Portland ME Bing's Bakery in Newark DE (my favorite in the state)

DEADLINE FOR BAKE FOR GOOD GIVEAWAY IS DEC 15th! See below for details. Japanese milk bread rolls is one of the BEST ways to impress your family and friends this holiday season. Ditch the store bought rolls and make your own and get all the well deserved praise! Taunya talks you through how to make these lovelies and she also prepares one of her favorite and versatile speculoos Christmas cookie The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!  Here are the recipes:  Japanese Milk Bread rolls NOTE: The weighted measurements for more than doubling this recipe is off, stick with using cups measurements (yes, not Taunya's Favorite method). Also feel free to add poppyseeds, or unhulled sesame seeds to the top of these rolls as well for some extra flair!  Speculaas (Speculoos) NOTE: I have best results in keeping the form by letting the cookies dry out overnight. Do this at your own discretion!   GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Baker's Apprentice James Beard award winning book! Just email or post  your participation on the Facebook The Baking Podcast Group. DEADLINE IS DEC 15TH! Links to do good: Bake for Good Redwood Credit Union North Bay Fire Relief Fund One America for Hurricane Relief  

PhotoJoseph does it all, podcasts, live YouTube streaming, education, and photography. Join Joseph and I on this show as we discus his image of a Bread Baker in Tbilisi.

PhotoJoseph does it all, podcasts, live YouTube streaming, education, and photography. Join Joseph and I on this show as we discus his image of a Bread Baker in Tbilisi.