Podcasts about bread baking

Lisa and Allison talk about how much more helpful Paul Hollywood used to be, and how bakers weren't nearly as supportive of one another.  Both girls throw themselves into the foccacia technical, and, Lisa shares some specifics about her own foccacia bakes. Lisa brings up the lengthy history intervals from this bread episode, and the girls discuss the potato famine and Irish soda bread. With a two part showstopper with one part inedible, Lisa recalls the 70's salt dough craft trend,  and a long-ago gift to her Grandma.  In closing, The girls discuss the meaning and value of this episode's 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 Chelsea Peretti joins Tom in the studio. They discuss all things comedy: being lonely on tour, the changing Hollywood landscape, and most importantly, smoking during writer's room breaks. Chelsea also shares about her experience directing her first movie, "First Time Female Director." If we're lucky, pretty soon Chelsea will cast Tom in something. Enjoy! Catch Chelsea's directorial debut "First Time Female Director" on the Roku Channel. ------------------------------------------------------------------------------------- 0:00:00 Intro 0:02:10 Factor Ad 0:03:08 Toasting to Chelsea’s Movie 0:03:43 Directing & The Appeal of Control 0:05:42 Cringe Comedy & Brooklyn Nine-Nine 0:9:08 The Emotional Rollercoaster of Stand-Up 0:10:40 The Loneliness of Touring 0:12:13 Female vs Male Comedians 0:15:32 Bread Baking & Pandemic Trends 0:16:15 Hollywood’s Obsession with Weight 0:17:28 Good vs Evil & Lord of the Rings 0:21:51 Pottery 0:23:05 The Death of Traditional Writers' Rooms 0:34:21 The Changing Landscape of Casting 0:25:14 Los Angeles Losing Its Industry Appeal 0:25:56 Chelsea's Podcast & Writing 0:29:42 Technology's chokehold 0:34:08 Identity 0:35:52 Factor Ad 0:39:55 Food Growing Up 0:41:00 Thanksgiving Plans & Family Cooking Disputes 0:42:03 Uncomfortable Moments & Comedy Bit 0:45:49 Chelsea’s Movie First Time Female Director 0:47:55 Amy Poehler 0:49:08 The Challenge of Independent Film Financing 0:52:40 Role for Tom 0:54:15 Why Comedy Gets Snubbed at the Oscars 0:56:00 Cigarettes 1:01:00 Papa in Italy 1:04:05 Taste Test 1:05:40 Kids 1:10:00 The Future of Comedy, Hollywood’s Shift, and Status 1:13:00 Wrapping Up: Bread & Final Thoughts ------------------------------------------------------------------------------------- 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! 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 Eat smart with Factor. Get started at FACTORMEALS.com/papa50off and use code papa50off to get 50% off your first box plus free shipping. #tompapa #breakingbread #comedy #standup #standupcomedy #bread #chelseaperetti #brooklyn99

In today's episode, I am excited to talk to you about my least productive year. I want to tell you about how this least productive year started, how I realized that it wasn't working, and what I did to tweak the “plan” so that I got the results I wanted. Also if you are interested in publishing your book of recipes and stories on Amazon in 2025 there is a link below to join the waitlist. And if you're interested in learning more about writing, publishing, habits, and writing routines I invite you to join my email list by using the link below. Let's make it a great year filled with habits, routines, appointments, conversations, experiences, and the joy of moving forward with the life we want to live.  Things We Mention In This Episode: Join the waitlist for Cookbooks on KDP  Sign up here for my email list all about writing, publishing, habits, and writing routines.   

Happy New Year! 1. Embrace the fact you will have failures, and it is all part of the journey.    2. While embracing the learning curves you still want to set yourself up for success by using the right type of flour.     3.  Recognize the correct moisture content needed to produce a loaf of bread.    4. Understand it is not an exact science and embrace the fact that there is no set rising time as it all depends.  5.  Just as all environments are different producing different fermentation times, same with ovens.  They produce variations in the product while baking at the same temperture setting. Focus effort on getting the product properly baked.    Have fun and relax you'll get it right and above all else make sure you are Happy Baking!     Sheila Please subscribe to this podcast, and share with your friends on social media. To purchase the House of Bread recipe book, take an on line baking class or purchase a box of fresh bread, please visit   eStore   If you'd like more information about House of Bread, please visit www.houseofbread.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.    

In today's episode, I am delighted to welcome Heidrun Metzler. Born and raised in Germany, Heidrun grew up surrounded by a family of women who loved to bake—learning from her mother, aunt, and grandmother. After moving to the United States as a young woman, Heidrun missed German baked goods and began creating her baking recipes, blending her German roots with ingredients the best ingredients she could find in the US. Her new cookbook, German Heritage Baking, is the culmination of over a decade of work—a labor of love to preserve and share her family's baking traditions. The book highlights inherited tips, techniques, and ingredient knowledge, alongside the profound joy of creating fresh baked goods at home. Today on the podcast we talk about: Heidrun's Inspiration for Baking: How her family's passion for baking shaped her journey. Blending German baking traditions and techniques. Tips for Baking Success: Heidrun's practical advice for creating consistent and delicious baked goods. Insights into ingredient selection and preparation techniques. Exploring German Baking: An introduction to three types of German baking featured in her book: Mürbeteige (Shortcrust Pastry): The foundation for many traditional German desserts. Cookies: Heidrun's favorite recipes for timeless German cookies. Sponge-Based Tortes: Elegant and flavorful desserts that showcase German baking artistry. Whether you're a seasoned baker or just getting started, I hope this episode inspires you to explore your own heritage through baking.  Things We Mention In This Episode: The State of Cookbook Publishing Workshop 2025 German Heritage Baking: Time-Honored Recipes, Traditional Techniques, and Culinary Secrets Christmas Cookie Baking Guide by Maggie Green Eric Kayser's  Sweet and Savory Tarts  

In today's episode, I am excited to welcome Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, and the author of The Hungry Ghost Bread Book. Jonathan approaches sourdough bread with a unique philosophy: sourdough isn't a style of bread—it is bread. His method revolves around three essential tenets: more hydration, more fermentation, and more heat in the oven. Today on the show: Jonathan's Philosophy on Sourdough: Why sourdough is the essence of bread, not just a style. Insights into his three tenets: more hydration, fermentation, and heat. Recipes and Inspiration from The Hungry Ghost Bread Book: Jonathan's formulas honed over 30 years of working with sourdough for loaves, flatbreads, crackers, and more. How the book and bakery merge ancient bread-making traditions with modern techniques and favorite like cookies and scones. Jonathan's Publishing Journey: The story behind getting a book deal and bringing his bread-making philosophy and formulas to print. Whether you're a bread-making enthusiast or simply love the smell of fresh sourdough, I hope this episode inspires you to get baking.  Things We Mention In This Episode: Christmas Cookie Baking Guide by Maggie Green Hungry Ghost Bread The Hungry Ghost Bread Book The Bread Builders: Hearth Loaves and Masonry Ovens Flatbread and Flavors: A Baker's Atlas by Naomi Duguid and Jeffrey Alford

Scrolling through your feed, have you ever stumbled on a loaf of gorgeous homemade sourdough bread and thought to yourself: “I can never do that.”Maybe you're intimidated by shaping, managing the rising times, or even picking out the best flour to use…. But you still crave a good quality loaf of bread to share with family and friends. This week we called in one of our favorite food friends, Adrian Hale, to help us demystify sourdough bread baking. Adrian is the author of Mama Bread, and regularly teaches both kids and adults alike how to make her easy, delicious, no-knead sourdough recipe – and she's generously sharing itwith all of us!Press play now to learn how just a little flour, water, and time can lead to a loaf of golden, delicious home-baked bread!***Links:Adrian's recipe for: “Communal Table Bread - My easiest first bread recipe”You can find out more about Adrian on Thousand Bites of Bread, or on her Instagram Order her cookbook: Mama BreadAdrian's flour resources round-upIf you're visiting or living in Portland, you can book a baking class with Adrian!***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

In today's episode, I am excited to welcome Elana Pearlman, author of With Love and Babka: 50 Sweet and Savory Recipes for Everyone's Favorite Braided Bread. Inspired by her grandmother's love of traditional bread, this book explores the versatility of babka, featuring doughs for every preference—from classic and chocolate to gluten-free. Topics of Discussion: From Cakes to Babka: Elana shares her journey from running a wedding cake business to launching a mail-order babka business. The Publishing Path: Insights into Elana's journey of writing and publishing a cookbook, including her tips for building habits and routines while writing. Mastering Babka: Elana's expert advice on making babka less intimidating and how she created her unique flavor profiles. Business Meets Cookbook: How Elana merged her baking business with the creative process of writing a cookbook. This episode is a must-listen for bakers, cookbook enthusiasts, and anyone curious about blending a baking business with cookbook creation! Things We Mention In This Episode: Christmas Cookie Baking Guide by Maggie Green With Love and Babka by Elana Pearlman With Love and Babka on Instagram  

In today's episode, I am excited to welcome Sarah Frison, the author of The Festive Belgian Bakery, a delightful book celebrating chocolate, biscuits, cakes, and desserts enjoyed during the holiday season. Sarah shares her insights into Belgian holiday traditions, culinary techniques, and the journey of writing a cookbook. Topics of Discussion: Belgian Holiday Traditions: From St. Nicholas Day in December to Candlemas in February, Sarah walks us through the festive season in Belgium. The Art of Tempering Chocolate: Why tempering is crucial for achieving the perfect shine and snap in chocolates. Resources for Belgian Baking: Tips on sourcing equipment and ingredients for traditional Belgian recipes and candies. Cookbook Writing and Publishing: Sarah's advice on creating and publishing a successful cookbook. This episode offers a rich exploration of Belgian holiday baking and provides inspiration for anyone dreaming of writing their own cookbook! Things We Mention In This Episode: Christmas Cookie Baking Guide The Festive Belgian Bakery Anniversary House Callebaut Chocolate Sarah Frison on Substack   

In today's episode, I am excited to welcome Morgan Bolling. Morgan is the the Executive Editor of Creative Content for Cook's Country and a cast member of the Cook's Country TV show. Morgan spearheaded the book When Southern Women Cook: History, Lore, and 300 Recipes in collaboration with Toni Tipton-Martin. This compelling book celebrates the ways food has sustained and empowered Southern women throughout history. This episode is a thoughtful dive into: The Intersection of Southern Food and History: Inside Southern culinary traditions. Behind the Book: The process of creating When Southern Women Cook and how women writers and cooks were selected to share their stories. Food as a Lens: How food provides insight into shared history and cultural understanding. Empowering Women Through Food: The role of food as a tool for resilience and empowerment in the South. Things We Mention In This Episode When Southern Women Cook Cook's Country Gourmet's vintage 1960s cookbook  

Sourdough starters! Ancient yeasts! Why we need/knead dough! And why you don't need to buy a starter (or yeast!) to start. Polymath, particle physicist, inventor of the Xbox, and truly delightful fermentation nerd Seamus Blackley joins to chat about his kitchen adventures resurrecting dormant yeasts from 4,000 year old Egyptian baking vessels, plus wild yeasts, farting microbes, gas bubbles, the debt we owe our ancestors, and the joy of getting to know your dough. Follow Seamus on BlueSkyA donation went to Boys and Girls Clubs of AmericaFull-length (*not* G-rated) Gastroegyptology episode + tons of science linksMore kid-friendly Smologies episodes!Become a patron of Ologies for as little as a buck a monthOlogiesMerch.com has hats, shirts, masks, totes!Follow @Ologies on Bluesky and InstagramFollow @AlieWard on X and InstagramSound editing by Mercedes Maitland of Maitland Audio Productions, Jarrett Sleeper of MindJam Media & Steven Ray MorrisMade possible by work from Noel Dilworth, Susan Hale, Jacob Chaffee, Kelly R. Dwyer, Emily White, & Erin TalbertSmologies theme song by Harold Malcolm

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chef Or Amsalam, a two-time James Beard Award semifinalist and founder of Lodge Bread Co., which has three locations in Los Angeles.   Amsalam, who served in the military before pursuing his culinary dreams at Le Cordon Bleu, says he has always been obsessed with bread.    “Bread has always been a staple in my household,” Amsalam says. “Growing up in an Israeli Moroccan family, we ate bread with virtually everything: we ate bread with rice, we ate bread with potatoes, [we ate] bread with bread.”    He continues, “Towards the end of my cooking career, I started doing some private cheffing and I just couldn't find the type of bread that I wanted, so I just started making bread.”   Just as good bread has the power to elevate a dish, the opposite is also true “If you're eating shakshuka, and the bread is no good, it just kind of dulls it all down,” he explains.    Or Amsalam shares his love of bread, bread making tips, and his thoughts on the value of failure. He also shares his shakshuka recipe, which you can find at JewishJournal.com/podcasts.   Learn more at LodgeBread.com and follow @LodgeBreadCo on Instagram. Lodge Bread has locations in Culver City and Woodland Hills; the Pico bakery and cafe closes November 17. The new location in Beverly Hills opens November 22.   * National Homemade Bread Day is November 17. For more on baking bread at home, Amsalam recommends “Tartine Bread” by Chad Robertson and “Josey Baker Bread.” *   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

In today's episode, I'm excited to have an interview with Rose Levy Beranbaum. Rose is a legendary baking expert and author whose books have been translated into multiple languages, including Mandarin, Czech, Russian, and Spanish. Known as the "diva of desserts" and "the most meticulous baker who ever lived," Rose has published thirteen award-winning books, including The Cake Bible, Rose's Heavenly Cakes, and Rose's Christmas Cookies. Today, we dive into the exciting release of the 35th Anniversary Edition of The Cake Bible, which Rose has fully revised and updated with her husband, Woody Wolston. This edition brings fresh photography, essential new content, and special occasion cakes designed for weddings or to serve large groups. In this episode, we discuss: Revising The Cake Bible The process of updating a classic cookbook after 35 years New additions, including: Foundational cakes for every baker Showstopper cakes for special occasions Formulas to scale recipes based on the number of servings Photography that brings the book to life for modern readers The Author's Mindset & Longevity Rose's approach to being a back-listed author and keeping her books relevant How she balances creativity with consistency in her writing and recipes The routines and habits that help her stay focused on writing and testing recipes Advice for Aspiring Writers & Cookbook Authors Rose's wisdom on the discipline and patience required to become a successful author Her top tips for aspiring cookbook writers The importance of testing in creating foolproof recipes Things We Mention In This Episode Connect with Rose Levy Beranbaum online The Cake Bible 35th Anniversary Edition  

In today's episode, I'm excited to have an interview with Sonja Overhiser, one of the creative minds behind the award-winning blog A Couple Cooks. Along with her husband Alex, Sonja has built a global following for their healthy, plant-based recipes and expertise in cocktails. Their work has been featured in Food & Wine and The Washington Post, and their blog receives millions of visitors each month. We dive into their journey from fast food to cooking from scratch, the growth of their blog, and the behind-the-scenes process of pitching and reconfiguring their book idea to land a publishing deal. Sonja also shares insights on their new book, A Couple Cooks, offering practical tips for aspiring cookbook writers along the way. In this episode, we discuss: The Evolution of A Couple Cooks How Sonja and Alex transitioned from a fast-food lifestyle to a mostly plant-based, from-scratch diet The inspiration behind starting their blog in 2010 Their mission to connect readers all over the world with healthy, approachable recipes Building a Brand and Getting Published The journey of turning a passion for food into an award-winning blog with millions of visitors each month How they pitched the concept of their book to publishers and reworked it to secure a deal Their experience working with major publications like Food & Wine and The Washington Post Behind the Scenes of A Couple Cooks (The Book) Sonja's and Alex's message for readers and what they hope to inspire The unique cooking method featured in the book: circle and square icons to help couples or friends cook together seamlessly Their rigorous recipe testing process to ensure high-quality, fail-proof recipes for every home cook Tips for Aspiring Cookbook Writers Sonja's advice for aspiring authors seeking a book deal The importance of brand-building and developing a clear message before approaching publishers How to navigate the process of writing, pitching, and refining a cookbook concept Things We Mention In This Episode A Couple Cooks The Way to Cook by Julia Child  

In today's episode, I'm excited to bring you an interview with Jessica Battilana. Jessica is the staff editor at King Arthur Baking company and the co-author of The Big Book of Bread. Along with Martin Philip and Melanie Wanders, Jessica helped write and create their newest book that offers a comprehensive collection of over 125 bread recipes for bakers of all levels. During our conversation, Jessica shares insights into the King Arthur Baking Company, the inspiration behind The Big Book of Bread, and what it was like to collaborate on a cookbook for such a renowned brand. We also dive into some of the book's unique features, including an index organized by time, flour type, and baking timelines for each recipe—plus, we explore the helpful King Arthur Baker's Hotline, designed to support bakers at every step. In this episode, we discuss: About King Arthur Baking Company The history and mission of King Arthur Baking Company Why they are a trusted name in baking and cookbooks Creating The Big Book of Bread The inspiration behind the book and its focus on bread The collaborative process with co-authors Martin Philip and Melanie Wanders Key Features of the Book User-friendly design for bakers of all skill levels Indexing by time, flour type, and recipe difficulty Detailed timelines to help bakers plan their day around bread-making Baker's Hotline & Extra Support How the King Arthur Baker's Hotline supports bakers with expert advice Tips on how to get the most out of the hotline for troubleshooting and guidance Jessica's Personal Insights Jessica's favorite recipes from The Big Book of Bread Her personal tips and tricks for perfecting your bread-baking skills Tune in for a behind-the-scenes look at the making of this incredible bread bible and get inspired to bake your next loaf! Things We Mention In This Episode King Arthur Baking Company The Big Book of Bread Zuni Cafe by Judy Rogers  

In this captivating conversation, we dive deep into the intersection of bread, theology, and community with guest Kendall Vanderslice. Kendall shares her lifelong love of baking, which began as a way to process emotions and eventually blossomed into a vocational calling. But her journey took an unexpected turn when she discovered the rich theological and cultural dimensions of food, particularly bread. As Kendall studied the anthropology of food and explored biblical narratives around sustenance, she uncovered powerful parallels. The chemical process of bread-making, with its cycle of death and resurrection, mirrors the gospel story. And the act of breaking bread together has long been a way for diverse communities to bridge divides and find common ground. Perhaps most compelling is Kendall's experience with a "dinner church" - a community that held their services around the table, sharing meals and communion despite varying political and theological backgrounds. The way this group navigated their differences while breaking bread offers a powerful model for us all. Kendall also delves into the symbolic significance of bread in the communion table, explaining how the humble loaf can represent nourishment, community, and the transformative work of God. Whether you're a bread enthusiast or simply curious about the deeper meaning of everyday things, this conversation is sure to leave you with a fresh perspective. Prepare to have your eyes opened to the hidden spiritual and communal depths of the humble loaf of bread. Kendall Vanderslice is a baker, writer, speaker, and the founder of the Edible Theology Project, a ministry that connects the Communion table to the kitchen table. She is a graduate of Wheaton College (BA anthropology), Boston University (MLA gastronomy), and Duke Divinity School (master of theological studies). Kendall is the author of By Bread Alone and We Will Feast and lives (with her big-eared beagle named Strudel) in Durham, North Carolina, where she teaches workshops on bread baking as a spiritual practice.Kendall's Book:Bake & PrayKendall's Recommendations:Remarkably Bright CreaturesThe Spirit of Our PoliticsJoin Our Patreon for Early Access and More: PatreonConnect with Joshua: jjohnson@allnations.usGo to www.shiftingculturepodcast.com to interact and donate. Every donation helps to produce more podcasts for you to enjoy.Follow on Facebook, Instagram, Twitter, or Threads at www.facebook.com/shiftingculturepodcasthttps://www.instagram.com/shiftingculturepodcast/https://twitter.com/shiftingcultur2https://www.threads.net/@shiftingculturepodcasthttps://www.youtube.com/@shiftingculturepodcastConsider Giving to the podcast and to the ministry that my wife and I do around the world. Just click on the support the show link belowFriar TimeThrough meaningful interviews and heartfelt conversations, Friar Time, hosted by Fr....Listen on: Apple Podcasts SpotifySupport the show

Healthy Benefits of Home Baked Bread In addition to being more flavorful and aesthetic, homemade bread can be a much healthier alternative to store-bought bread. The bread you bake at home can be lower in sodium and sugar.  In addition to the whole grain goodness of your bread, you can also add a variety of seeds. Try sesame, pumpkin, linseed and sunflower seeds in and on top of your loaves for additional dietary fiber, protein, healthy fats, and antioxidants. We also need to talk about what will not be found in your home baked goods. Homemade bread will not contain additives. Have you ever looked at the list of ingredients that goes into a loaf of supermarket bread? …So many chemicals that are surely not healthy to eat, right? The list of additives used in industrial baking will include rising agents, emulsifiers, and preservatives to give it a longer shelf life. All of this is about profit and not about your good health. When you bake bread in your home kitchen, you will use only real food ingredients!  What makes factory baked bread products typically unhealthy? Industrialized breads often use refined flour as a base ingredient, but may also include other ingredients such as:  Soya flour This flour is made from uncooked soya beans and helps strengthen dough, giving loaves structure and support during baking. It also contributes to a creamy, "bready" flavor.  Preservatives These are added to meet the shelf-life requirements. This is about profit and not about your good health! Enzymes These are added to adapt the dough to suit the production machinery.  Flour improvers These are blends of ingredients that enhance the flour, such as fat, flour treatment agents, emulsifiers, and enzymes.  L-ascorbic acid This oxidant helps retain gas in the dough, which makes the loaf rise more.  ___________________________________________________ Yeast in Baking…Is It Safe to Eat Yeast? Yeast is a single cell fungus that helps the bread to rise and become soft and spongy. Yeast is a living bacteria that dies when put into an environment that is 125 degrees or higher.  When you bake your bread the yeast will die. There are many types of yeast used in baking. Some of them are commercial and some of them are extracted from fruit and grains. However, any type of yeast that is used in our bread baking, is completely safe unless it is consumed in raw form. ©2024 AnyBodyCanBake

When her distinguished legislative career comes to a close this fall, Senator Susan Talamantes Eggman wants to continue to be invested in implementing the important legislation she has worked so hard to pass over the years, coaching and mentoring young women of color and LGBTQ+ community members for leadership...and continuing to build bridges by baking bread. Click here for a closed-captioned version of this podcast!

The local bakery is offering online and hands-on baking opportunities for the community. Twice a week these hand-on classes are held where participants learn how to bake some of House of Bread's most popular items.

Summary: You're out of this world, listener! Join Holly and Devin today as they discuss books set in or featuring outer space. Devin has always been obsessed with space exploration and studied it in college, whereas Holly only really wants to read about this subject in her books. Whether you have a passion for astronomy or astrology, whether you dream of flying to the moon or are glad your feet are firmly planted on earth, these books have something for you!  Topics Discussed: The Heart (3:41): Devin discussed A Cosmic Kind of Love by Samantha Young, a unique romance following event planner Hallie Goodman and NASA astronaut Christopher Ortiz as they orbit each other and then collide. After discovering his video diaries from the ISS (International Space Station), Hallie develops a crush on the charismatic astronaut and starts to send her own recordings to his discontinued NASA email address. Little does she know, though, that Chris is watching them and developing a crush of his own. Devin's key takeaways were: Not only is the book full of videos where Chris describes what it's like to live on the ISS, but there's metaphorical space for better and worse laced throughout this novel. Chris works for NASA and did 5 months in space, but both he and Hallie struggle with space, taking up more of it in their lives and not letting it get in the way of their fledgling romance. Both protagonists have a lot of trauma and a lot of current struggles with their families, especially their parents. This informs how they show up in their relationship and how they react to various triggers. A lot of the book involves the repair or boundary setting of Hallie and Chris with their families.  Chris, having dated a socialite named Darcy and Hallie who is consistently wrapped up in the world through her work have to fight for their positions in society and for authenticity in their relationships. Even Hallie's dad struggles with posturing and connection when he buys a gigantic house to make his ex jealous. The Dagger (23:48): Holly discussed Station Eternity by Mur Lafferty, book one in the Midsolar Murders series and a novel following Mallory Viridian, a human living on the space station Eternity amongst various species of aliens. Having left earth after realizing that people connected to her are murdered at an alarming rate, Mallory's existence on Eternity is peaceful… until a shuttle full of humans comes to the station and the bodies begin to pile up again. Holly's key takeaways were: One of the best aspects of the book was the various aliens on board, ranging from the Gneiss who are creatures made of living rock to the Sundry, an insect species similar to wasps who have a hive mind and can only communicate with you if three or more of them gather together.  The murder mystery component of the story felt misleading - there wasn't so much the real focus of this story and didn't come together in a way that felt satisfying; there was some confusion on the core thrust of the plot and what the reader should be focused on.  Ultimately, this book had a lot of promise and intriguing world building of alien species cohabitating in a sentient space station, but the execution felt chaotic and messy. If you're looking for a sci-fi thriller with a unique twist, though, check out this series.  Hot On the Shelf (47:34): Holly: Shark Heart: A Love Story by Emily Habeck Devin: How You Get the Girl by Anita Kelly What's Making Our Hearts Race (50:52): Holly: Dune Part 2 Devin: Bread baking weekly   Instagram: @heartsanddaggerspod Website: www.heartsanddaggerspod.com   If you like what you hear, please tell your friends and rate and review us on Apple Podcasts and Spotify so that we can find our perfect audience.

More and more people are talking about 'homesteading' - most not full on homesteading but those skills that lead to being self sufficient. Growing and harvesting your own food, having livestock, baking bread, sewing. We're talking about this 'trend', if you will. Are we influenced to have interest in these skills or is it an instinct in us that is telling us we should learn?

On this episode of Virtual Coffee, I chat with Erika, the Founder and Owner of Nutty for Bread. Erika sells homemade sweet breads and other baked goods like cake pops, cakes, cookies… they all sound and look absolutely delicious! On this episode, Erika discuss her plans for the future of Nutty for Bread, how she creates and tests recipes, and some of her favorite treats to make. Be sure to check out Nutty for Bread, and happy listening! Nutty for Bread's Instagram ----more---- ☕️ Instagram & Facebook: @virtualcoffeepodcast ☕️ Email: virtualcoffeepodcast@gmail.com  ☕️ Linktree   ⭐️⭐️⭐️⭐️⭐️ Don't forget to leave a rating & review for Virtual Coffee! ⭐️⭐️⭐️⭐️⭐️   Music: Blippy Trance by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5759-blippy-trance License: http://creativecommons.org/licenses/by/4.0/

It's a gloomy and rainy weekend, so why not make your house smell like fresh baked bread? Neil is back with some bread baking tips and tricks.

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.

Cookbook author and the former Director of Bread for Tartine Bakery, Jennifer Latham, shares the magic of getting in the kitchen with kids to bake bread, whether you're a beginner or advanced bread baker yourself. LINKS Jennifer's book, Baking Bread with Kids: Trusty Recipes for Magical Homemade BreadJennifer on Instagram, @jenniferlathamOur episode Finding Your Bread Guru with Cathy Lloyd BurnsOur episode, How to Get Kids in The Kitchen (Even If You Don't Want to) With Heather StallerOur episode, The Real Reasons We Cook With Our KidsOur episode, Getting Messy in the Kitchen with KidsOur episode, Essential Recipes for Tweens, Teens, and Graduates with Katie MorfordLike this podcast? Check out Your Last Meal with Rachel Belle, a James Beard Award finalist for Best Podcast! Each episode Rachel asks a celebrity (like Greta Gerwig, Jewel, Margaret Cho & Neil deGrasse Tyson) what they would choose to eat for their last meal. Then she digs into the history, science and culture of these dishes with experts from around the world!Our Sponsors:* Check out Armoire and use my code DIJFY for a great deal: http://www.armoire.style* Check out Quince: https://www.quince.com/Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Join Ginny and Allison as we discuss our bread making journeys from commercial yeast breads to sourdough. Mentioned in this podcast: Jill Winger of The Prairie Homestead https://www.theprairiehomestead.com/ Deanna of Homestead & Chill https://homesteadandchill.com/ Bonnie Ohara of Alchemy Bread & author of Bread Baking for Beginners https://www.alchemybread.com/ Emilie Raffa of The Clever Carrot & author of Artisan Sourdough Made Simple https://www.theclevercarrot.com/ .Sourhouse Starter Jars https://sourhouse.co/products/sourhouse-starter-jars-pint-or-quart-us ***a 10% discount code for Sourhouse https://sourhouse.refr.cc/allisonl Bekka at 2nd Bite Farm! https://2ndbitefarm.eatfromfarms.com/ We hope you will like, subscribe and follow along on our homesteading journeys! You can also follow us on Instagram Our Podcast: ⁠https://www.instagram.com/figuring.out.homestead.life Ginny: ⁠ https://www.instagram.com/mrs.white_homemade_life Allison: ⁠https://www.instagram.com/mrs_ziegenvinehomestead Allison & Randy's Homestead in NY state: ⁠https://www.instagram.com/ziegenvinehomestead Look for Ginny on YouTube at @Mrs.White-HomemadeLife

Brian Hart Hoffman talks with Sarah Kieffer about her start in the baking world at 9 years old, her successful career as the blogger behind The Vanilla Bean Blog, the recent release of her cookbook, 100 Morning Treats, and a sneak peek at her appearance on Baking School with William Sonoma. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Sarah on Instagram: @sarah_kieffer Follow Brian on Instagram: @brianharthoffman

Join us as we discuss our favorite cookbooks (someone may have a cookbook collection problem - not naming names) Talk about our favorite recipes and even share a couple family recipes. Be sure to check out our Instagram page for the recipes! Here are the links to the cookbooks! https://www.mypolishheritage.com/products/polish-classic-recipes-cookbook http://www.alchemybread.com/ (Bread Baking for Beginners) https://www.theprairiehomestead.com/the-prairie-homestead-cookbook https://hopeandstay.com/ (Bread of Life- by Abigail Dodds) https://www.amazon.com/Better-Homes-Gardens-Cook-Cooking/dp/0696303035 (Better Homes and Gardens New Cookbook) https://www.amazon.com/Better-Gardens-All-Time-Favorite-Recipes/dp/0696002655 (BHG All Time Favorite Recipes) https://www.theclevercarrot.com/2017/10/artisan-sourdough-made-simple/ https://www.amazon.com/Perfect-Recipe-Pamela-Anderson/dp/0618132694 The Perfect Recipe by Pam Anderson (no, not that Pam Anderson) We hope you enjoy this episode and please leave us a review and follow our podcast. Let us know if there is a topic you'd like for us to cover! You can also follow us on Instagram Podcast: https://www.instagram.com/figuring.out.homestead.life/ Ginny: https://www.instagram.com/mrs.white_homemade_life/ Allison: https://www.instagram.com/mrs_ziegenvinehomestead/ Allison & Randy's Homestead in NY state: https://www.instagram.com/ziegenvinehomestead/

Dan Saladino hears from the bakers in Ukraine supplying fresh bread to the frontline, and journalist Felicity Spector travels across the country to visit the bakeries supplying people in need, the elderly, displaced and soldiers. Produced by Dan Saladino.

It's Bill Nye the Science Guy! Nye has spent decades using his special brand of high energy humor to educate folks about science, so obviously he can get real nerdy when it comes to the science of baking bread. Nye shares his precise recipe for the perfect baguette and then gets into a mini debate about cannibalism with host Rachel Belle (any guesses who is for and who is against??). Then Janine Marsh, editor of The Good Life France, and Steven Kaplan, world renowned expert on French bread, join the show to talk about how important the baguette is to the French, but also why French folks are eating and baking far less bread than ever before.Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Brian Hart Hoffman talks with Heather Mubarak about her recently released cookbook, Stuffed, her career as the owner of Toffee Box, and her upcoming appearance on Monday Baking School with William Sonoma and Bake from Scratch.This episode wouldn't be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here: AnkarsrumC&H SugarFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Jessie on Instagram: @brownedbutterblondie

This is a story about how I learned to bake sourdough bread from scratch, after being intimidated by it for quite some time. But it's really a story about how imposter syndrome can seep into every part of your life, and how you can fight it.  In today's episode, I'm sharing what exactly imposter syndrome is, how it shows up in our lives (no matter who you are), and my advice on how to change your mindset and move past your limiting beliefs. Don't be afraid to put yourself out there and try something new. Even if the outcome isn't what you expected, it doesn't mean you failed.  Join my new monthly community, the Uplevel Lounge® Collective, where you can connect with me and other leaders to share insight, get encouragement, and build relationships to help you grow!   Full show notes available at www.melissafroehlich.com/131 Where We Can Connect:  Join the Consulting Framework Accelerator www.melissafroehlich.com Join The UpLevel Lounge® Facebook Group  Subscribe to the Podcast Connect with Melissa on Instagram Follow Melissa on Facebook  

Join Deanna as she talks about her weekend bakes... bread baking and chocolate chip walnut pie. An added bonus: Cherry Crumble Pie recipe. --- Send in a voice message: https://podcasters.spotify.com/pod/show/deannasrecipebox/message Support this podcast: https://podcasters.spotify.com/pod/show/deannasrecipebox/support

Brian Hart Hoffman talks with Bake from Scratch contributing editor Jessie Sheehan about her interesting career path to becoming a successful baking blogger, love for snacking cakes and easy-peasy bakes, and next cookbook.  This episode wouldn't be possible without our amazing baking partners, Red Star Yeast and C&H Sugar. Learn more about their products here: Red Star YeastC&H Sugar Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com  Follow Brian on Instagram: @brianharthoffmanFollow Jessie on Instagram: @jessiesheehanbakes 

Welcome to Joyful Corner! Our mini episode each week where we choose to look for and celebrate the good that already surrounds us. I hope these episodes leave you feeling lighter and brighter after each listen! So let's hop into this gratitude practice, together.This week I'm grateful for springtime! I'm loving this fresh new energy, the spring cleaning I've been accomplishing, baking with my boys, and the incredible aroma of my hyacinths! And friend, I'd like to personally invite you to join our free Facebook Group Community of Live By Design Podcast Insiders, because every week we come together to practice Joyful Corner together, and we'd love for you to join us in this joy-centered, gratitude-focused practice!So if you too are ready to pause your day, look for the good, and feel the abundance that comes with cultivating joy and practicing gratitude, then pop in your earbuds, press play, and let's do this!Get your FREE ticket to The Goals with Soul Summit ➡ www.goalswithsoulsummit.com!This free 4-day private podcast feed is designed for high-achieving women who are ready to go from stressed and overwhelmed to focused and making progress toward your goals. Learn bite-sized habits and mindset shifts to help you take courageous action to achieve your goals in a totally doable, sustainable way! ---READY TO LIVE BY DESIGN, AND NOT BY DEFAULT?

Taiwo Awoniyi was The Reds' first summer signing of 2022, joining from Bundesliga side Union Berlin. Taiwo scored Forest's first Premier League goal for 23 years in the first home game of the season against West Ham. Rachel talks to T about growing up in Nigeria, his relationship with Union Berlin, and his cooking skills.   Topics: - Growing up in Nigeria and family life - The complications with Taiwo's visa at Liverpool - The Union Berlin and Forest fans - Cooking for Emmanuel Dennis and friends in Belgium - The difference between the Bundesliga and the Premier League - Getting his business degree - Joining Nottingham Forest Make sure to like and follow On & Off The Pitch: The Official Nottingham Forest Podcast so you never miss an episode. Watch the video version of the podcast here: https://youtu.be/53VIQxnBx6Q

Chef Michael Solomonov shares his Israeli Food passion and tremendous talent. Rebecca Lindamood teaches us the basics of Bread Baking and You Should Be Braising

This week on Inside Julia's Kitchen, host Todd Schulkin welcomes farmer and baker Melissa Sorongon of Piedrasassi Wine & Bread on California's Central Coast. Todd asks Melissa about which came first, growing her own grain or bread-baking, the challenges of small-scale farming, and her community-based equipment sharing resource: California Plowshares. Plus, Melissa shares a Julia Moment.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

The traditions and trends of bread baking in Maine, including how-to tips

The traditions and trends of bread baking in Maine, including how-to tips

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

Are you new to baking yeast breads? Or have you failed to get the results you wanted? Here's step-by-step tips to help your bread come out just right every time. Links (Amazon links are affiliate links, meaning that The Boat Galley Podcast earns from qualifying purchases; some other links may be affiliate links): Chicago Metallic 1 Pound Loaf Pan (Amazon) Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads (Amazon) Subscribe to the Boat Galley Newsletter!  Today's episode of The Boat Galley Podcast is sponsored by MantusMarine.com, maker of the Mantus anchor, now available in models with and without a roll bar. Proven to set reliably in the most challenging bottoms, the Mantus anchor digs like no other, making anchoring safer and boating more enjoyable. Mantus Marine brings to market practical, durable and affordable marine products, including: anchoring gear, scuba diving accessories, and rechargeable waterproof headlamp for hands-free lighting. Visit MantusMarine.com and see for yourself! Click to see all podcast sponsors, past and present. Music: “Slow Down” by Yvette Craig  

A senior government official, a trainer for banks and insurance companies, a motivational speaker, and so on and also a baker who has taught baking to 1000+ people. And that is exactly why she is featured in this episode of New Indian Woman, as an inspiration to all of us.   Ms. Renu Amitabh talks about how she started baking, a very personal story there and then explains how she got onto sharing the joy of baking with a small group at first and how it has become a passion for her and her focus has been on simplifying baking for all, with basic ingredients.   In this episode, it is interesting to hear about her passion, determination and more. Do not miss listening to this episode, for, you may get hooked on to baking or the power of passion. Listen on..   What the New Indian Woman podcast is about   As you may already be aware, this podcast has 2 focus areas. One, We examine the challenges faced by today's Indian woman and proposes ACTIONABLE strategies in the Indian context, on a wide variety of topics - right from identifying their passion to better productivity and parenting.  Second,  We meet women who chose to aspire or have a dream beyond their defined roles  and facilitates sharing of what worked and what didn't, for them. Today's episode falls in the second category.   And in the process, my aim is to help  you, The New Indian woman, to realize your potential, chase your dreams and aspirations, utilize the wonderful opportunities available in today's world.   What's in this episode:   She starts with sharing how she is a learner for life and teacher at heart. And goes on to share her personal story on how she started baking and how it was terrible at the start. And how, with persistence, she found out how to bake a basic healthy loaf and then move on to having a common foundational recipe suited for Indian context, to make a lot of baked goodies.   She then talks about her first teaching session, with just 3 people, in her kitchen. She discusses why it is important to talk about failures and to share secrets.   We move on to how impossible it seems, to think of training more than a thousand people in 5 plus years. She explains how she started doing it in small groups, without any plan for it to grow,  and then how it evolved over a period of time. She shares how she carries yeast everywhere and offers to conduct classes wherever she goes, be it on vacation or not. She explains how this method of teaching in small groups can be done by anyone, for any hobby or interest they pursue, with just 2 hours of time set aside and without any marketing!   We talk about the uniqueness of her sessions wherein maids/helpers all join the learning process.  She shares her plan to make her website and Youtube into Hindi also, as currently a lot of people who do not know English are learning baking through the pictures and how she shows what needs to be done! And she reiterates the need to bust the myth around bread making being complex and how she has been doing it over the years. She calls the people who learnt baking from her, her baking family!   We end with the question on making time and balancing this passion with her career demands , considering the seniority of her role - and this will be addressed in the next episode.   If you liked this episode, please help this reach more people by sharing this podcast with friends and family over Facebook, LinkedIn, Twitter and Pinterest. Don't forget to like our Facebook page.   Please write to me at krishna@thenewindianwoman.com or reach out to our social media pages to share your views on this episode.     Get in touch   Website : http://thenewindianwoman.com Facebook : http://facebook.com/newindianwoman Email : krishna@thenewindianwoman.com Twitter : https://twitter.com/thenewindianwo1 LinkedIn: https://www.linkedin.com/company/thenewindianwoman   To Connect with the guest   Website : http://www.renusbreadbakers.com/ Mail : renuamitabh@gmail.com Youtube: https://www.youtube.com/channel/UCL1wbCrOyGXIrIWkvO3LREw/featured Instagram : https://www.instagram.com/renusbreadbakers/   Subscribe Use the link corresponding to your favourite Podcast App to listen to the latest episode and do not forget to click on Subscribe :   Google Podcasts: https://bit.ly/googleniw  Castbox :http://bit.ly/castboxniw Apple Podcast :http://bit.ly/appleniw Stitcher :http://bit.ly/stitcherniw Spotify :http://bit.ly/spotifyniw Radiopublic: http://bit.ly/radiopublicniw Podbean: http://bit.ly/podbeanniw TuneIn: http://bit.ly/tuneinniw

Deeply rooted in the landscape, the Irish language is thousands of years old and full of words with multiple layers of meaning—not to mention countless references to the Otherworld.On this week's episode, we speak with Irish writer, broadcaster, and Gaeilgeoir, Manchán Magan about how the Irish language and food can be used as a metaphor to tune in to our intrinsic connection to the land. We discuss Magan's traveling show, Arán & Im, and his book, Thirty Two Words for Field: Lost Words of the Irish Landscape. With topics as diverse as sourdough bread baking, folklore, nonlinear time, and quantum physics, this is an episode you will not want to miss!Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Brian and Kyle Grace talk with Vallery Lomas all about her new cookbook, Life Is What You Bake It. As a past winner on the Great American Baking Show, Vallery has gone from being a lawyer in New York City to a full-time baker. We dig into her winding journey and take a sneak peek at her lovely new cookbook. A special thank-you to our sponsors for this episode, Red Star and Le Creuset. Check out their products here:Red StarLe CreusetFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Vallery on Instagram: @foodieinnewyorkFollow Brian on Instagram: @brianharthoffman

It's time to clear the docket! This week, Friend of the Court J. Kenji López-Alt joins us to talk about his new book, The Wok, and to help with cooking and food disputes! Citrus squeezers, grilled cheese, scrambled eggs, soup cooling, bread baking, and much more. Plus, Judge John Hodgman and Bailiff Jesse Thorn finally try listener Dave's recommended Grape Nuts and poached egg (aka Gregg Nuts). Kenji's book, The Wok, is out NOW wherever books are sold. His article on expiration dates can be found here, and his article on no knead bread baking can be found here. 

We like to say that we celebrate artisanship wherever we find it, because artisans are our real community of kindred spirits, of which pizza is but one spoke (albeit, a very large spoke!). But another big spoke is, of course, the bread baking community and, in that branch of our family there is one name that towers above them all, Poilane! Many of you already know that 18 years ago the most famous bread baker in the world, Lionel Poilane, was tragically killed, along with his wife and their dog, in a helicopter crash on the coast of France. At that time, his eldest daughter, Apollonia, was preparing to enter college at Harvard, though she had always, since childhood, been preparing to carry on the family legacy. Childhood ended earlier than expected that sad day and, amazingly, Apollonia not only entered and completed her degree at Harvard but, also, traveled back and forth to take the helm at Poilane Boulangerie and, with her sister, to watch over its expansion into a global brand, as well as to write an important book about the four-generation bakery called, not surprisingly, Poilane: The Secrets of the World Famous Bread Bakery. Apollonia is here with us now, on Pizza Quest, to tell us the whole story of this visionary bakery. It's our honor to welcome her.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.

We wrap up our series on healthy bread baking by interviewing creative, health-conscious bread baker Kelly Hatler. Enjoy!

Who *isn't* baking bread right now?? The shortage of yeast in the grocery stores at the moment tells us that, yeah, pretty much everyone is. Catholic creative Emily Malloy joins Christine on this bonus episode to give some great tips on getting started baking bread if you find yourself in quarantine with tons of flour and dry active yeast and want to take your bread game to the next level. Have a question or topic for Christine and/or her husband Pat? Submit it at: https://forms.gle/s2xGLPVje8287jcp9 Like what you hear? Don't forget to subscribe and leave a nice review so you don't miss an episode, as well as help others discover The Catholic Mama. ---- Need help answering some basic questions about Christianity and Catholicism? Then be sure and grab The Catholic Mama's How to Talk to Your Kids about God, available for FREE at https://mailchi.mp/d54ae4162916/thecatholicmama.