Podcasts about tartine bread

Today's guest is Ellen King, co-owner of Hewn Bread in Illinois and the author of the 2018 cookbook, “Heritage Baking.” Hewn is beloved for its dedication to heritage grains and traditional bread-making techniques. With locations in Evanston, Libertyville, and Winnetka, it's become a community staple, and Ellen's work has earned national recognition. Ellen joins host Jessie Sheehan to share her journey from discovering truly good bread in Norway to the influence Chad Robertson's “Tartine Bread” had on her craft to her underground bread club. Then, the duo walk through Ellen's banana bread recipe from “Heritage Baking,” and the baker shares her trick for getting extra moist and flavorful loaves. Click here for Ellen's Banana Bread recipe.To get our new Love Issue, click here. For Jubilee 2025 tickets, click here.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Ellen: Hewn Bread, website, “Heritage Baking” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

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.

It's time for a brand new episode of The Flickcast. The podcast about stuff nerds love. This week it's Episode 497: The Endless. This week some of the stuff nerds love includes The Sandman, Westworld, For All Mankind, the original version of The Prisoner and a whole lot more. Plus, some of the usual even more. Please enjoy. Picks this week include Chris' pick of the epic sourdough-making bible Tartine Bread by Chad Robertson and Joe's pick of the series The Sandman. You can find The Sandman currently streaming on Netflix and Chris' pick wherever fine books are sold. If you like the show, please give it a rating or review on Apple Podcasts, or your app of choice. Every rating and review helps. And if you're really feeling it, consider becoming a Patron and supporting the show on Patreon. That would be super cool.  Thanks for listening! As always, if you have comments, questions, critiques, offers of sponsorship or whatever, feel free to hit us up in the comments, Twitter, Instagram or, yes, even Facebook. Plus, our newest Discord Channel is now live. Click the link for an invite and be sure to check it out.   Opening music by GoodB Music under Creative Commons License End music by Kevin MacLeod under Creative Commons License Image: Netflix

It's time for a brand new episode of The Flickcast. The podcast about stuff nerds love. This week it's Episode 497: The Endless. This week some of the stuff nerds love includes The Sandman, Westworld, For All Mankind, the original version of The Prisoner and a whole lot more. Plus, some of the usual even more. Please enjoy. Picks this week include Chris' pick of the epic sourdough-making bible Tartine Bread by Chad Robertson and Joe's pick of the series The Sandman. You can find The Sandman currently streaming on Netflix and Chris' pick wherever fine books are sold. If you like the show, please give it a rating or review on Apple Podcasts, or your app of choice. Every rating and review helps. And if you're really feeling it, consider becoming a Patron and supporting the show on Patreon. That would be super cool.  Thanks for listening! As always, if you have comments, questions, critiques, offers of sponsorship or whatever, feel free to hit us up in the comments, Twitter, Instagram or, yes, even Facebook. Plus, our newest Discord Channel is now live. Click the link for an invite and be sure to check it out.   Opening music by GoodB Music under Creative Commons License End music by Kevin MacLeod under Creative Commons License Image: Netflix

Simon lays some serious baking knowledge on his co-host and goes through a step-by-step process of how to create beautiful, delicious and cheap homemade bread at home. questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show Notes and Shout Outs: Bread of Pompeii: https://breadtopia.com/panis-quadratus-ancient-bread-of-pompeii/ Picture of a football: https://www.museumofplay.org/2009/12/31/why-is-a-football-football-shaped/ Pampushky Recipe: https://www.eatdrinkbreathe.com/ukrainian-style-garlic-rolls/ Cursed Cookbooks on Instagram Food Crime - Tuna and Waffles: https://www.midcenturymenu.com/recipe/tuna-n-waffles/ Tartine Bread by Chad Robertson Local Breads by Daniel Leader Tassajara Bread Book by Edward Espe Brown

Cakes, pies, bread, you name it – there's perhaps no ingredient more central to American baking than flour. But what does climate change have in store for wheat? And are we going to need new or different grains because of climate change? Host Caroline Saunders investigates, talking with Dr. Stephen Jones of the WSU Bread Lab and Dr. Tessa Peters of the Land Institute. And she shares a recipe for perennial-grown Kernza bread, available on www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More Resources Add the fabulous Tartine Bread to your cookbook collection, if you haven't already Check out The Bread Lab's work, and follow them on Instagram Check out The Land Institute's work with Kernza, and follow them on Instagram, too Follow New Orleans-based Bellegarde Bakery, founded by Graison Gill, on Instagram

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 )

If you’re running out of things to watch on streaming TV or favorite podcasts to listen to, have we got suggestions for you. We talked with a few people who read books, watch TV and produce podcasts for a living, and they gave us great suggestions for what to tune into during this “Pandemic Time." Listen to their picks for current news, "comfort food" selections, for kids, learning new skills and hobbies, and episodes that will make us escape from reality, connect with others, and celebrate life. PART ONE: STREAMING TV Michele Foss-Snowden (pictured in photo), a professor of communication at Sacramento State University also hosts her own podcast, The TV Doctor, in which she offers Television "prescriptions" to help cure whatever is ailing you. Her picks range from "Nailed It" and "Making It" to "Schitt's Creek" and "Star Trek Discovery" PART TWO: PODCASTS (at the 36:50-minute mark) Rockwell Felder, co-founder of Squadcast, a startup that makes podcast-creation software startup, and Sacramento podcast host/producer/consultant Johnny Flores, gave us their top picks for easy listening during these tough times. Their picks range from "Science Vs" and "Wow in the World" to "Flexitarian Feast" and "Hardcore History" PART 2.5 - Podcasts for Kids Johnny Flores asked Sasha, his girlfriend who is a Sacramento librarian, for kid-friendly podcast picks, and here's what she recommends: - Ear Snacks - Eleanor Amplified - Stories Podcast - The Unexplainable Disappearance of Mars Patel PART THREE: BOOKS We interviewed Heidi and Ross Rojek, owners of Capitol Books in Downtown Sacramento, for top book picks, but sadly the sound quality of our interview wasn't great. So we're going to list their picks here, and you can buy them from Ross and Heidi by going to their website at https://capitalbooksonk.com * Coronavirus-Themed Fiction - "The Stand" by Stephen King - "Wanderers" by Chuck Wendig * Solace Reading - "Copy Boy" by Shelley Blanton-Stroud " Untamed" by Glennon Doyle " That Is All" by John Hodgman - "Wow, No Thank You" by Samantha Irby - " Becoming" by MIchelle Obama * Travel Getaways - "From Scratch: A Memoir of Love, Sicily, and Finding Home" by Tembi Locke - "In the Kingdom of Ice" by Hampton Sides * Cooking Books - "Salt, Fat, Acid, Heat" by Samin Nosrat - " Bread Baking for Beginners" by Bonnie Ohara - " Tartine Bread" by Chad Robertson - "Dining In" and "Nothing Fancy" by Alison Roman For the Kids - The "Ivy and Bean" series by Annie Barrows - "Where's Waldo? the Boredom Buster Book" by Martin Hanford - The "Dogman" series by Dave Pilkey - The "Hilo" series by Judd Winnick

With everyone spending most of their time at home during this COVID-19 Pandemic, many are turning to their kitchens to provide comfort and entertainment. There has been a particular rise in people baking their own bread. Maybe it’s because grocery stores were running out of this staple, or maybe it’s because it’s a fun, time intensive but relatively simple baking project. Previous guest Eric Wolfinger knows a thing or two about baking bread, having worked at Tartine Bakery for years, so I thought I’d ask him for some tips about how to make the perfect loaf. From simple no-knead recipes to intricate sourdoughs, Eric has lots of ideas and tricks for making yourself some delicious food while you stay at home.Episodes to listen to:How to be a World-Class Traveling Food Photographer with Eric WolfingerConnect with guest:WebsiteInstagramResources:No Knead Bread by Jim LaheyTartine Bread CookbookTartine Bread recipe (abbreviated version)Tartine Bread recipe (fan rewrite, more detailed)Donabe CookbookSponsors:Danner

Come è iniziato tutto, la mia storia di pan e di pane (di fallimenti e di qualche successo). Qui i link ai libri e alla Lodge, che ho citato: - Sourdough, Casper André Lugg e Martin Ivar Hveem Fjeld, pubblicato nel 2017 in inglese; link al libro in inglese: https://www.amazon.it/Sourdough-Casper-Andre-Lugg/dp/1911130056 e quello in italiano: https://www.amazon.it/Pasta-madre-Casper-André-Lugg/dp/8875171742/ref=sr_1_1?s=english-books&ie=UTF8&qid=1547535996&sr=8-1&keywords=pasta+madre+lugg - Vanessa Kimbell, The sourdough school, pubblicato nel 2018; link al libro in inglese: https://www.amazon.it/Sourdough-School-delicious-healthy-bread/dp/0857833669/ref=sr_1_1?ie=UTF8&qid=1547536117&sr=8-1&keywords=the+sourdough+school e quello in italiano: https://www.amazon.it/pasta-madre-Suggerimenti-ricette-gustoso/dp/8874551401/ref=sr_1_1?ie=UTF8&qid=1547536162&sr=8-1&keywords=vanessa+kimbell - Chad Robertson, Tartine Bread, pubblicato nel 2010; link al libro in inglese: https://www.amazon.it/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=sr_1_1?ie=UTF8&qid=1547536186&sr=8-1&keywords=tartine+bread - Lodge: https://www.amazon.it/gp/product/B0009JKG9M/ref=ppx_yo_dt_b_asin_title_o05__o00_s00?ie=UTF8&psc=1 Come sempre, i miei contatti sono: @beaazzolina su Instagram Beatrice Azzolina su Facebook Grazie a Chiara per il suo lavoro con il logo e per i consigli che ci scambiamo. A giovedì prossimo, Buon pane!

Topics Discussed Introduction and Announcements: Podcast year 2 commences. Film production beginning this summer... To that end, WE'RE HIRING!  Please see links below if you or someone you trust is interested in a Content and Media position with us. Ramping up podcast production to 1/ week soon! We're developing new branches of our online education...Support us in two ways: Patreon support will help us expand: https://www.patreon.com/meatsmith. We really, really, mean it this time; we want you to join our team and mission. Membership is open!! Join us.  A full year of content is there.  Registration is open through mid-August. Harvest Journal Film sample below... Upcoming fall classes here on Vashon and in Minnesota. Content: How we entered the world of barbecue. 16:30 The whole point of fire-roasting whole animals: 26:20 Four rules: No thermometer, no deadline, LOW AND SLOW, & look for meat falling off the bone. How Lauren makes her flatbread: 48:00 Making a sauce: 56:56 So what's the recipe for cooking a whole carcass?: 1:00:40 Wood selection and characteristics: 1:13:25 Further Resources: 1:22:05 Links for Episode 13 -Content and Media Director Job Description: https://farmsteadmeatsmith.com/wp-content/uploads/2018/07/Content-and-Media-Director-Job-Description3.pdf -Application: https://farmsteadmeatsmith.com/wp-content/uploads/2018/07/ContentMediaDirectorApplication2.pdf -Sample Harvest Journal film from our membership: https://vimeo.com/279943777 -Spit roasting apparatus source: https://www.heritagebackyard.com -Our first whole animal spit roast: https://vimeo.com/23298413 -Tartine Bread book for flat bread: https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=sr_1_1_sspa?ie=UTF8&qid=1532633436&sr=8-1-spons&keywords=tartine+bread&psc=1 -Seven Fires book: https://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?s=books&ie=UTF8&qid=1532633475&sr=1-1&keywords=seven+fires -http://www.americanmeatsmith.com -Todo Sobre el Asado: https://www.imdb.com/title/tt6079360/

We’re back! Chris and Soroush kick off this season with a more freeform podcast format, discuss baking bread, and follow up on Soroush’s Notes.app-centric productivity system.NYT Tartine Sourdough Bread RecipeNYT No-Knead Bread RecipeBread Debugging PageProfessional Baking by Wayne GisslenFolding Bread Proofer and Yogurt MakerTartine Bread by Chad RobertsonThingsOmniFocusNew features in Apple Notes on iOS 11 (including scanning and folders)BearNSUserActivitynvALTChris’s “Archive nvALT Note” AppleScriptLifehacker, Oct. 2005: The Kinkless GTD SystemTwitter thread: @mb: OH: “Notes is OmniFocus”GTD Weekly ReviewsAsk Ubuntu: How to harden an SSH server?Secure Secure ShellGet a new Fatal Error episode every week by becoming a supporter at patreon.com/fatalerror.

Bread Moment My name is John, I have MS, I'm 38 years old and I started this podcast to share what I'm going through. Recap Episode 6 Episode 6: "Overwhelmed" was short but impactful the way short things can often be. Like Mike Tyson said, “Everybody has a plan, until they get hit in the mouth.” Last episode was basically nothing but a long recap, and then I got distracted telling how I made tomato sauce. I gave up and I just stopped the whole thing after like two and a half minutes. It's very hot right now It's hot outside. I fell down yesterday in my garden. My thoughts bubble up through my mind like my mind is full of mud, like a primordial ooze and my thoughts bubble up through it. They come very slow, I'm like, “me hungry.” It's like that. Uhthoff's effect I feel some fatigue from Uhthoff’s effect, which was discovered in the 19th century by a German neurologist who discovered that people with MS feel bad when they're in the sun. I totally agree with this. Too much argument I've been having a lot of arguments with my wife. I'm super short-tempered. I argued with my wife on Friday, Saturday, Sunday, Monday, Tuesday and today, Wednesday, even though I saw her for only 5 minutes this morning I managed to get upset with her. Being a salamander It's so hot I just don't move. We call it being a salamander.I try and sit there and do as little as possible. Josh is baking My friend Josh is talking to me about baking bread and reallystimulating. I used to make a lot of bread. I'm in the hot sauce business, but I thought about making bread and coffee and I still think about it. I love making bread and growing plants. I'm a gardener, you know it's all like making bread, growing your family it's all the same having a garden, pruning a plant. So it is stimulating to hear that Josh has been baking bread. Dinner with Margarita One time I went to dinner with my friend Margarita. She was the bartender at Casanova in the Mission on Valencia Street and across the street is this Mexican spot Puerto Alegre. They really had kinda Tex-Mex, it wasn't high on the list for Mexican places but they served a blended margarita in pitchers and when I was in my twenties, I would just wonder, how many pitchers did I drink? So I went over there with Margarita, I was in town from New York where I was living in Brooklyn at the time, I was visiting town. I looked up Margarita and we headed over to Puerto Allegre, and Margarita is a Mission bartender, she's been a bartender at many bars in the mission for a long time, like 20-something years, and she knew everybody. When we went to Puerto Allegre, she knew the waiter, and he said, "Oh hey Chad Robertson is over there you know those Tartine bread guys?" Actually he said, "You know those Tartine Bakery guys? But I knew them as Tartine Bread guys because they had a book about how to make bread that I would obsessively follow in my Brooklyn apartment. Chicken It was an amazing moment, Chad Robertson sitting across and Margarita there, and I had one of those moments in my life, where I totally chickened out. I didn't get up and say, "Oh my goodness Chad Robertson I have been baking your bread every day but I am quite an amateur and I bet you have so much to say, so interesting, I'm so glad to meet you," - no, I did none of those things, none of that. I stayed in the corner and I was like, "oh cool." Tell your hero It haunts me to this day. So it's good to say in this podcast. One of the things that's what's the matter with me is I regret not meeting Chad Robertson and the other Bakers from Tartine Bakery. It was 2008 at the time and this was very interesting stuff. Nothing happened, because I chickened out. Don't do that, is my advice. If your hero is sitting across from you, and somebody asks if you want to meet them, you should say, "Yes, I want to meet them right now." Tell them how much they mean to you and tell them they're your hero. I wish I had told Chad Robertson that. begin transcript

Eric’s Wild Idea: To travel around the world, cook with different cultures, and then inspire others through photography. Eric Wolfinger has been called the Annie Leibovitz of food photography. He’s published over a dozen award-winning books, and done even more photo and film commissions with amazing chefs from around the world. While he wasn’t always a photographer, after college Eric, who was also a longtime surfer, wanted to find a way to combine his passions for traveling and cooking. The unexpected answer was photography. While working as an apprentice at the famous Tartine Bakery in San Francisco, Eric traded surf lessons with owner Chad Robertson for bread baking tips, and soon after was commissioned to take the photos for the Tartine Bread cookbook. It was nominated for a James Beard Award in 2011 for Best Cookbook Photography, and since then, he’s become a sought after food photographer. I’ve known Eric for a long time - we went to high school together and grew up surfing. He’s gone on to do some pretty wild things. In fact, today Smug Mug released an amazing film about Eric.  On this show, Eric and I talk about how the film got made, how he ended up shooting the Tartine Bread book, and how you can not only get that killer food shot for your own Instagram, but make a living doing what you love. Listen to this episode if:  You love snapping pictures of your food. You want to travel the world. You can always be found in the kitchen. You devour cookbooks. You want to make a living doing what you love. You’re curious what to cook for dinner tonight. For full show notes, including guest links and books mentioned during the episode, visit: http://wildideasworthliving.com/20

This week we discuss bread and sourdough through the eyes of the beginning bread baker. A little bit of history, a little bit of how to and a tiny bit of science. We also discuss Limburger cheese and the only cheese making cooperative that still produces it in the US. Plus, we follow up on the cow birthing cycle/wet nurse questions from last week and share a tiny update on the mimolette mite story. Show notes: [Monroe, Wisconsin – Home Of Limburger, The World’s Stinkiest Cheese Huffington Post](http://www.huffingtonpost.com/2013/05/08/visit-monroe-wisconsin-stinky-cheese-limburger_n_3239545.html) A sign in Monroe, Wisconsin says “Limburger: don’t eat it with your nose.” Now the only cheese making cooperative in the US still making Limburger cheese with it’s horribly smelly to many, but for those whom love it, they really do love it. [Tiny Mites Spark Big Battle Over Imports of French Cheese NPR](http://www.npr.org/blogs/thesalt/2013/05/11/180570160/tiny-mites-spark-big-battle-over-imports-of-french-cheese) Finally, a bigger news source in the US is reporting on this cheese debacle. There’s no official limit cheese mite imports according to the FDA’s Patricia El-Hinnawy, but six inches per square inch is the target. [Dairy cattle Wikipedia](http://en.wikipedia.org/wiki/Dairy_cattle) [Wet nurse Wikipedia](http://en.wikipedia.org/wiki/Wet_nurse) Hand Taste [Video: How Michael Pollan Learned to Make Traditional Korean Kimchi Watch PBS NewsHour Online PBS Video](http://video.pbs.org/video/2365006287/) Michael Pollan says, “hand taste is the taste of love.” [Tartine Bread Amazon](http://www.amazon.com/exec/obidos/ASIN/0811870413/fermup-20) If you’re new to bread baking or are searching for some new techniques, this book is awesome and covers the steps of sourdough bread making in detail. [The Making of Tartine Bread Youtube](http://youtu.be/r5kKeKSfyOE) This is a short video on the process of testing the basic country bread recipe in the Tartine Bread book. [Lodge Combo Cooker Amazon](http://www.amazon.com/exec/obidos/ASIN/B0009JKG9M/fermup-20) This is the combo dutch oven that is referred to in the Tartine book. We haven’t tried it yet, but have one on order from Amazon and will share how it works as a steam oven alternative. Help us help future listeners find the show by leaving a rating or review. Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter, Facebook or Google+.

This episode marks the return of Carl Olson and Chris Fenwick on the Digital Convergence podcast after a nearly 6 month long hiatus. This episode features a delightful and talented filmmaking couple - Alex Beckstead and Joelle Jaffe of 4SP Films. They have produced a number of fine films including the scrumptuous Tartine Bread book trailer.