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Welcome, bread enthusiasts and curious bakers, to the very first episode of “Breaking Bread”! I’m your host, Rachel Parker, and I’m thrilled to have you join me on this journey...
show more
Welcome, bread enthusiasts and curious bakers, to the very first episode of “Breaking Bread”! I’m your host, Rachel Parker, and I’m thrilled to have you join me on this journey through the wonderful world of yeasted and sourdough breads.
Before we dive in, let me tell you a little about myself and why we’re here. I’ve been baking bread for over two decades, written a few books on the subject, and I’m the proud admin of an amazing online community of bread lovers. Our group, “Baking Great Bread at Home,” has grown to include thousands of members worldwide, all united by our passion for the perfect loaf.
Now, why a podcast? Well, as much as I love the written word, there’s something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can’t share the smells just yet, but I promise, your imagination will be working overtime!
In each episode of “Breaking Bread,” we’ll explore everything from basic techniques to advanced artisanal methods. We’ll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world.
But this isn’t just my show – it’s ours. In future episodes, we’ll be featuring guests from our community and other expert bakers. We’ll answer your questions, share success stories, and maybe even commiserate over those loaves that didn’t quite rise to the occasion.
Now, let me give you a taste of what’s coming up in today’s inaugural episode:
First, we’ll be tackling one of the most common questions I get in our group: “Why won’t my sourdough starter… well, start?” I’ll share some troubleshooting tips that’ll have your wild yeast thriving in no time.
Then, we’re going to explore the fascinating world of heritage grains. I’ll introduce you to some old-world wheats that are making a big comeback and explain why they’re worth experimenting with in your baking.
And finally, for our “Slice of History” segment, we’ll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it’s not what you might expect!
So, whether you’re a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you’re in the right place. Let’s break some bread together, shall we?
This is “Breaking Bread.” Let’s get this show on the proofing rack!
Alright, let’s dive into our first topic: the mysterious world of sourdough starters. I can’t tell you how many times I’ve seen posts in our “Baking Great Bread at Home” group that go something like this: “Help! My sourdough starter isn’t bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?”
First off, let me assure you – you’re not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn’t dead. It might be sleeping, or it might just need a little TLC.
Let’s break down the most common issues:
1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it’ll be sluggish. Too hot, and you might encourage the wrong kind of bacteria.
2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight.
3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning.
4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead.
5.Patience: Sometimes, especially when you’re first creating a starter, it can take up to two weeks to really get going. Don’t give up!
Now, here’s a tip that’s been a game-changer for many in our community: the pineapple juice trick. When you’re first creating your starter, try replacing the water with unsweetened pineapple juice for the first 3-4 feedings. The acidity helps prevent unwanted bacteria and can give your starter a kickstart.
Remember, every starter is unique. It’s a living thing, with its own personality. Get to know yours, observe it closely, and soon you’ll be speaking its language.
Coming up next, we’ll be diving into the world of heritage grains. But first, let me remind you that in future episodes, we’ll be featuring guests from our “Baking Great Bread at Home” community and other expert bakers. We’ve got some exciting interviews lined up that you won’t want to miss!
Welcome back to “Breaking Bread.” Now, let’s shift our focus to a topic that’s been gaining a lot of attention in the baking world: heritage grains.
You might have heard terms like “ancient grains” or “heirloom wheat” being tossed around lately. But what exactly are heritage grains, and why should we care about them?
Well, heritage grains are varieties of wheat and other grains that were commonly grown during earlier periods of human history, but which fell out of favor with the rise of industrial agriculture. These include grains like einkorn, emmer, spelt, and Kamut.
Now, you might be thinking, “Rachel, why should I bother with these old grains when modern wheat works just fine?” Great question! Here are a few reasons:
1.Flavor: Heritage grains often have more complex, nutty flavors that can add depth to your breads.
2.Nutrition: Many heritage grains are higher in protein, vitamins, and minerals compared to modern wheat varieties.
3.Digestibility: Some people who have trouble digesting modern wheat find they can tolerate heritage grains more easily.
4.Sustainability: Heritage grains often require less water and fewer pesticides to grow, making them a more environmentally friendly choice.
Let me share a quick personal story. When I first tried baking with spelt flour, I was blown away by the rich, almost sweet flavor it gave my bread. It was like tasting history in every bite!
Now, baking with heritage grains can require some adjustments to your usual recipes. They often absorb water differently and can produce a denser loaf if you’re not careful. But don’t let that discourage you – the learning process is part of the fun!
If you’re interested in experimenting with heritage grains, I’d recommend starting with spelt. It’s relatively easy to work with and is becoming more widely available. Try substituting about 25% of the flour in your favorite bread recipe with spelt flour and see how you like it.
For those of you who want to dive deeper into this topic, I highly recommend the book “The New Whole Grain Cookbook” by Robin Asbell. It’s a great resource for working with a variety of heritage grains.
Coming up after the break, we’ll be taking a journey back in time to ancient Egypt for our “Slice of History” segment. You’ll never look at sourdough the same way again! Stay with us.
And we’re back with “Breaking Bread.” It’s time for our “Slice of History” segment, where we explore the fascinating stories behind the breads we love.
Today, we’re traveling back over 4,000 years to ancient Egypt, where bread wasn’t just a staple food – it was a form of currency and a symbol of life itself.
The ancient Egyptians were master bakers, and they actually pioneered many of the techniques we still use today. But here’s something that might surprise you: they were also the first civilization we know of to discover sourdough fermentation!
That’s right, those pyramids were likely built on the strength of sourdough bread. The warm Egyptian climate was perfect for cultivating wild yeast, and archaeologists have found hieroglyphs depicting bakeries and bread-making processes.
But here’s where it gets really interesting. The Egyptians didn’t just make one type of bread – they had over 30 different varieties! These ranged from simple flatbreads to elaborate, sweetened loaves made for religious offerings.
One of their most common breads was called “ta,” a hearty sourdough made from emmer wheat, which happens to be one of those heritage grains we talked about earlier. Isn’t it amazing how everything connects?
Now, I want you to imagine for a moment that you’re an ancient Egyptian baker. You don’t have commercial yeast, or even a kitchen scale. You’re relying on your senses and your experience. You’re feeling the dough with your hands, smelling it to judge fermentation, listening to the crackle of the crust as it cools. In many ways, this intuitive approach to baking is something we’re trying to reconnect with today.
So the next time you’re nurturing your sourdough starter or shaping a loaf, remember – you’re not just making bread. You’re participating in a tradition that stretches back thousands of years. You’re connecting with bakers across millennia. And that, my friends, is pretty amazing.
And that brings us to the end of our first episode of “Breaking Bread.” I hope you’ve enjoyed this journey through the world of sourdough starters, heritage grains, and ancient Egyptian baking.
Remember, whether you’re troubleshooting your starter, experimenting with new grains, or simply enjoying a slice of your favorite bread, you’re part of a rich, global tradition of bakers.
In our next episode, we’ll be diving into the science of gluten development and sharing some tips for achieving that perfect, open crumb structure. Until then, keep baking, keep experimenting, and above all, keep breaking bread!
This is Rachel Parker, signing off. Happy baking, everyone!
show less
Before we dive in, let me tell you a little about myself and why we’re here. I’ve been baking bread for over two decades, written a few books on the subject, and I’m the proud admin of an amazing online community of bread lovers. Our group, “Baking Great Bread at Home,” has grown to include thousands of members worldwide, all united by our passion for the perfect loaf.
Now, why a podcast? Well, as much as I love the written word, there’s something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can’t share the smells just yet, but I promise, your imagination will be working overtime!
In each episode of “Breaking Bread,” we’ll explore everything from basic techniques to advanced artisanal methods. We’ll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world.
But this isn’t just my show – it’s ours. In future episodes, we’ll be featuring guests from our community and other expert bakers. We’ll answer your questions, share success stories, and maybe even commiserate over those loaves that didn’t quite rise to the occasion.
Now, let me give you a taste of what’s coming up in today’s inaugural episode:
First, we’ll be tackling one of the most common questions I get in our group: “Why won’t my sourdough starter… well, start?” I’ll share some troubleshooting tips that’ll have your wild yeast thriving in no time.
Then, we’re going to explore the fascinating world of heritage grains. I’ll introduce you to some old-world wheats that are making a big comeback and explain why they’re worth experimenting with in your baking.
And finally, for our “Slice of History” segment, we’ll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it’s not what you might expect!
So, whether you’re a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you’re in the right place. Let’s break some bread together, shall we?
This is “Breaking Bread.” Let’s get this show on the proofing rack!
Alright, let’s dive into our first topic: the mysterious world of sourdough starters. I can’t tell you how many times I’ve seen posts in our “Baking Great Bread at Home” group that go something like this: “Help! My sourdough starter isn’t bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?”
First off, let me assure you – you’re not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn’t dead. It might be sleeping, or it might just need a little TLC.
Let’s break down the most common issues:
1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it’ll be sluggish. Too hot, and you might encourage the wrong kind of bacteria.
2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight.
3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning.
4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead.
5.Patience: Sometimes, especially when you’re first creating a starter, it can take up to two weeks to really get going. Don’t give up!
Now, here’s a tip that’s been a game-changer for many in our community: the pineapple juice trick. When you’re first creating your starter, try replacing the water with unsweetened pineapple juice for the first 3-4 feedings. The acidity helps prevent unwanted bacteria and can give your starter a kickstart.
Remember, every starter is unique. It’s a living thing, with its own personality. Get to know yours, observe it closely, and soon you’ll be speaking its language.
Coming up next, we’ll be diving into the world of heritage grains. But first, let me remind you that in future episodes, we’ll be featuring guests from our “Baking Great Bread at Home” community and other expert bakers. We’ve got some exciting interviews lined up that you won’t want to miss!
Welcome back to “Breaking Bread.” Now, let’s shift our focus to a topic that’s been gaining a lot of attention in the baking world: heritage grains.
You might have heard terms like “ancient grains” or “heirloom wheat” being tossed around lately. But what exactly are heritage grains, and why should we care about them?
Well, heritage grains are varieties of wheat and other grains that were commonly grown during earlier periods of human history, but which fell out of favor with the rise of industrial agriculture. These include grains like einkorn, emmer, spelt, and Kamut.
Now, you might be thinking, “Rachel, why should I bother with these old grains when modern wheat works just fine?” Great question! Here are a few reasons:
1.Flavor: Heritage grains often have more complex, nutty flavors that can add depth to your breads.
2.Nutrition: Many heritage grains are higher in protein, vitamins, and minerals compared to modern wheat varieties.
3.Digestibility: Some people who have trouble digesting modern wheat find they can tolerate heritage grains more easily.
4.Sustainability: Heritage grains often require less water and fewer pesticides to grow, making them a more environmentally friendly choice.
Let me share a quick personal story. When I first tried baking with spelt flour, I was blown away by the rich, almost sweet flavor it gave my bread. It was like tasting history in every bite!
Now, baking with heritage grains can require some adjustments to your usual recipes. They often absorb water differently and can produce a denser loaf if you’re not careful. But don’t let that discourage you – the learning process is part of the fun!
If you’re interested in experimenting with heritage grains, I’d recommend starting with spelt. It’s relatively easy to work with and is becoming more widely available. Try substituting about 25% of the flour in your favorite bread recipe with spelt flour and see how you like it.
For those of you who want to dive deeper into this topic, I highly recommend the book “The New Whole Grain Cookbook” by Robin Asbell. It’s a great resource for working with a variety of heritage grains.
Coming up after the break, we’ll be taking a journey back in time to ancient Egypt for our “Slice of History” segment. You’ll never look at sourdough the same way again! Stay with us.
And we’re back with “Breaking Bread.” It’s time for our “Slice of History” segment, where we explore the fascinating stories behind the breads we love.
Today, we’re traveling back over 4,000 years to ancient Egypt, where bread wasn’t just a staple food – it was a form of currency and a symbol of life itself.
The ancient Egyptians were master bakers, and they actually pioneered many of the techniques we still use today. But here’s something that might surprise you: they were also the first civilization we know of to discover sourdough fermentation!
That’s right, those pyramids were likely built on the strength of sourdough bread. The warm Egyptian climate was perfect for cultivating wild yeast, and archaeologists have found hieroglyphs depicting bakeries and bread-making processes.
But here’s where it gets really interesting. The Egyptians didn’t just make one type of bread – they had over 30 different varieties! These ranged from simple flatbreads to elaborate, sweetened loaves made for religious offerings.
One of their most common breads was called “ta,” a hearty sourdough made from emmer wheat, which happens to be one of those heritage grains we talked about earlier. Isn’t it amazing how everything connects?
Now, I want you to imagine for a moment that you’re an ancient Egyptian baker. You don’t have commercial yeast, or even a kitchen scale. You’re relying on your senses and your experience. You’re feeling the dough with your hands, smelling it to judge fermentation, listening to the crackle of the crust as it cools. In many ways, this intuitive approach to baking is something we’re trying to reconnect with today.
So the next time you’re nurturing your sourdough starter or shaping a loaf, remember – you’re not just making bread. You’re participating in a tradition that stretches back thousands of years. You’re connecting with bakers across millennia. And that, my friends, is pretty amazing.
And that brings us to the end of our first episode of “Breaking Bread.” I hope you’ve enjoyed this journey through the world of sourdough starters, heritage grains, and ancient Egyptian baking.
Remember, whether you’re troubleshooting your starter, experimenting with new grains, or simply enjoying a slice of your favorite bread, you’re part of a rich, global tradition of bakers.
In our next episode, we’ll be diving into the science of gluten development and sharing some tips for achieving that perfect, open crumb structure. Until then, keep baking, keep experimenting, and above all, keep breaking bread!
This is Rachel Parker, signing off. Happy baking, everyone!
The Breaking Bread Podcast with Rachel Parker
The Breaking Bread Podcast with Rachel Parker
2 OCT 2024 · In this episode of the Breaking Bread Podcast, host Rachel Parker guides listeners through the process of creating and maintaining a sourdough starter. She begins with a step-by-step guide to making the starter and offers various tips along the way, such as naming the starter for a personal touch. Rachel then discusses how to care for the starter, emphasizing the need for accurate measurements, consistent temperature, and a daily or weekly feeding schedule. She also shares advice from the Bread Squad, a baking community, about resolving issues like slow reactions and unpleasant smells. The episode concludes with a mention of resources available in an online baking community and alternatives to creating starters like the recommended Vitale Sourdough Starter. Overall, it is a comprehensive guide to sourdough starters, catering to both beginner and experienced bakers.
25 SEP 2024 · In this Halloween-themed episode of the Breaking Bread Podcast, host Rachel Parker takes listeners on a journey through the world of themed breads. Rachel begins with a historical background on Halloween and bread, focusing on Ireland's Barmbrack bread which contains hidden objects carrying specific meanings for the consumer. The episode also introduces a variety of bread recipes like the Pumpkin-Shaped Bread, Mexico's traditional Pan de Muerto, Mummy-Wrapped Breadsticks, Spider Web Focaccia, and Cinnamon Roll Jack-o'-lanterns. Rachel encourages listeners to experiment with flavors and decorative elements to create their own Halloween masterpieces. She concludes the episode by suggesting a bread baking party to share the fun and asks listeners to visit their blog for the discussed recipes and YouTube channel for visual guides.
30 AUG 2024 · In this episode of the Breaking Bread Podcast, host Rachel Parker discusses King Arthur Baking's Climate Blend Flour, a sustainable baking innovation. The flour is a product of regenerative agriculture, a method of farming that enhances soil health, promotes biodiversity, and reduces carbon emissions. Apart from being environmentally friendly, the flour is noteworthy for lending a rich, nutty flavor to various baked goods, making it an excellent alternative to conventional whole wheat flour. Rachel also mentions that King Arthur Baking has designed special recipes to help bakers make the most of this flour's unique characteristics. She concludes by emphasizing that this innovative flour allows bakers to contribute to environmental sustainability without compromising on the quality of their bakes.
27 AUG 2024 · In this engaging episode of the Breaking Bread Podcast, host Rachel Parker and guest Henry Hunter, founder of Baking Great Bread at Home, discuss the crucial topic of proper bread storage. They debunk common misconceptions and explain that while bread was historically stored in cool, dry places, the modern refrigerator can actually cause bread to dry out by speeding up starch molecule crystallization. Recommended storage techniques include using specialized bread storage bags for short-term storage and the freezer for longer periods. Proper thawing procedures are also discussed to ensure that even frozen bread can be restored to its fresh-baked status. The episode concludes by emphasizing the importance of proper storage as part of the bread baking process, encouraging listeners to not only bake but also store their homemade bread efficiently for maximum freshness and taste.
27 AUG 2024 · In this episode of the Breaking Bread Podcast, host Rachel Parker introduces listeners to the vital role of steam in baking bread. She explains how introducing steam at the start of the baking process enhances bread's rise, crumb structure, and crust quality. Rachel discusses various methods for creating steam in a home oven, such as using a preheated cast iron pan, lava rocks, baking stones, and even specialty bread pans. Throughout the podcast, she shares personal stories and invites listeners to share their experiences. By the end of the episode, listeners should have an understanding of the importance of steam in bread baking, how to create it, and how to utilize it effectively.
20 AUG 2024 · In this edition of Breaking Bread, Rachel Parker takes listeners down memory lane tracing the origins of bread, a staple food in many cultures. Starting from 30,000 years ago, when our ancestors unwittingly fermented wild grain seeds in water, Rachel describes the initial creation of dense flatbreads by primitive humans. She explains the monumental role of agriculture around 10,000 BCE in making bread a food staple, leading to the formation of permanent human settlements and advanced societies. Highlighting bread's historical significance, she discusses its use as a commodity and currency in ancient Egyptian civilization and its social impact by controlling grain supplies. Unveiling archaeological insights, Rachel shares fascinating findings of bread remnants dating back 14,400 years ago. As part of the episode, she seeks input from listeners for future topics while promising to continue exploring bread's history in the upcoming episode.
20 AUG 2024 · In the latest episode of the Breaking Bread Podcast, host Rachel Parker interviews Chef Dave Palmer, who shares his revolutionary method for making soft, long-lasting sandwich bread. The episode covers a detailed discussion on Chef Dave's 'Secret Wheat' recipe, in which he notably uses the autolyse method typically seen in sourdough baking. Along with sharing specifics like the unique use of ingredients such as powdered apple cider vinegar, Chef Dave also sheds light on his distinct baking approach. Particularly intriguing is his practice of withholding certain ingredients during the initial mix. The episode ends with an invitation to listeners to try Chef Dave's recipe for themselves, which is available on their blog. Overall, the podcast offers a refreshing take on home baking, with valuable insights for all baking enthusiasts.
20 AUG 2024 · In this engaging episode of the Breaking Bread Podcast, host Rachel Parker sits down with Chef Dave Palmer, the host of 'Traveling Bread', to discuss a revolutionary baking method he has developed. Dave introduces a unique recipe called 'Secret Wheat' and explains how he employs the autolyse method, normally used in sourdough baking, in its creation. Dave also divulges some unusual ingredients in his recipe, including powdered apple cider vinegar, and takes listeners through his step-by-step approach to baking. Dave ended the talk by sharing where listeners can find the full 'Secret Wheat' recipe. The episode concludes with Rachel reminding the audience to share their baking experiences via the 'Baking Great Bread at Home' Facebook group.
18 AUG 2024 · The Breaking Bread Podcast, hosted by Rachel Parker, takes listeners on a whimsical journey through time, tracing the origins of sourdough bread, all the way back to Ancient Africa. The story revolves around Nyah, a resourceful woman responsible for feeding her family. In her absence one day, the porridge she left behind naturally ferments and results in lighter, fluffier and more delicious bread upon baking. This accidental discovery is narrated as the birth of sourdough bread. The podcast wraps up by inviting listeners to become part of the baking community, share their baking stories and find more information about baking on their blog and YouTube channel.
13 AUG 2024 · In the recent episode of the Breaking Bread Podcast, host Rachel Parker delves into the fascinating history of sourdough bread. The story dates back to 12,000 BCE, revolving around a tribe member named Adah from the Jordan Valley. Amidst a chaotic day, Adah unintentionally leaves a bowl of wheat paste out, which transforms due to wild yeast and bacteria. Upon baking the altered paste, the flatbread rises to create something they had never seen or tasted before: sourdough bread. Parker closes the episode with a hint of what's to come, promising listeners a tutorial on creating their own sourdough starters in the next installment. She leaves her audience with a delightful sign-off, encouraging them to enjoy the enticing aroma and warm comforts of freshly baked sourdough bread.
Welcome, bread enthusiasts and curious bakers, to the very first episode of “Breaking Bread”! I’m your host, Rachel Parker, and I’m thrilled to have you join me on this journey...
show more
Welcome, bread enthusiasts and curious bakers, to the very first episode of “Breaking Bread”! I’m your host, Rachel Parker, and I’m thrilled to have you join me on this journey through the wonderful world of yeasted and sourdough breads.
Before we dive in, let me tell you a little about myself and why we’re here. I’ve been baking bread for over two decades, written a few books on the subject, and I’m the proud admin of an amazing online community of bread lovers. Our group, “Baking Great Bread at Home,” has grown to include thousands of members worldwide, all united by our passion for the perfect loaf.
Now, why a podcast? Well, as much as I love the written word, there’s something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can’t share the smells just yet, but I promise, your imagination will be working overtime!
In each episode of “Breaking Bread,” we’ll explore everything from basic techniques to advanced artisanal methods. We’ll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world.
But this isn’t just my show – it’s ours. In future episodes, we’ll be featuring guests from our community and other expert bakers. We’ll answer your questions, share success stories, and maybe even commiserate over those loaves that didn’t quite rise to the occasion.
Now, let me give you a taste of what’s coming up in today’s inaugural episode:
First, we’ll be tackling one of the most common questions I get in our group: “Why won’t my sourdough starter… well, start?” I’ll share some troubleshooting tips that’ll have your wild yeast thriving in no time.
Then, we’re going to explore the fascinating world of heritage grains. I’ll introduce you to some old-world wheats that are making a big comeback and explain why they’re worth experimenting with in your baking.
And finally, for our “Slice of History” segment, we’ll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it’s not what you might expect!
So, whether you’re a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you’re in the right place. Let’s break some bread together, shall we?
This is “Breaking Bread.” Let’s get this show on the proofing rack!
Alright, let’s dive into our first topic: the mysterious world of sourdough starters. I can’t tell you how many times I’ve seen posts in our “Baking Great Bread at Home” group that go something like this: “Help! My sourdough starter isn’t bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?”
First off, let me assure you – you’re not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn’t dead. It might be sleeping, or it might just need a little TLC.
Let’s break down the most common issues:
1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it’ll be sluggish. Too hot, and you might encourage the wrong kind of bacteria.
2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight.
3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning.
4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead.
5.Patience: Sometimes, especially when you’re first creating a starter, it can take up to two weeks to really get going. Don’t give up!
Now, here’s a tip that’s been a game-changer for many in our community: the pineapple juice trick. When you’re first creating your starter, try replacing the water with unsweetened pineapple juice for the first 3-4 feedings. The acidity helps prevent unwanted bacteria and can give your starter a kickstart.
Remember, every starter is unique. It’s a living thing, with its own personality. Get to know yours, observe it closely, and soon you’ll be speaking its language.
Coming up next, we’ll be diving into the world of heritage grains. But first, let me remind you that in future episodes, we’ll be featuring guests from our “Baking Great Bread at Home” community and other expert bakers. We’ve got some exciting interviews lined up that you won’t want to miss!
Welcome back to “Breaking Bread.” Now, let’s shift our focus to a topic that’s been gaining a lot of attention in the baking world: heritage grains.
You might have heard terms like “ancient grains” or “heirloom wheat” being tossed around lately. But what exactly are heritage grains, and why should we care about them?
Well, heritage grains are varieties of wheat and other grains that were commonly grown during earlier periods of human history, but which fell out of favor with the rise of industrial agriculture. These include grains like einkorn, emmer, spelt, and Kamut.
Now, you might be thinking, “Rachel, why should I bother with these old grains when modern wheat works just fine?” Great question! Here are a few reasons:
1.Flavor: Heritage grains often have more complex, nutty flavors that can add depth to your breads.
2.Nutrition: Many heritage grains are higher in protein, vitamins, and minerals compared to modern wheat varieties.
3.Digestibility: Some people who have trouble digesting modern wheat find they can tolerate heritage grains more easily.
4.Sustainability: Heritage grains often require less water and fewer pesticides to grow, making them a more environmentally friendly choice.
Let me share a quick personal story. When I first tried baking with spelt flour, I was blown away by the rich, almost sweet flavor it gave my bread. It was like tasting history in every bite!
Now, baking with heritage grains can require some adjustments to your usual recipes. They often absorb water differently and can produce a denser loaf if you’re not careful. But don’t let that discourage you – the learning process is part of the fun!
If you’re interested in experimenting with heritage grains, I’d recommend starting with spelt. It’s relatively easy to work with and is becoming more widely available. Try substituting about 25% of the flour in your favorite bread recipe with spelt flour and see how you like it.
For those of you who want to dive deeper into this topic, I highly recommend the book “The New Whole Grain Cookbook” by Robin Asbell. It’s a great resource for working with a variety of heritage grains.
Coming up after the break, we’ll be taking a journey back in time to ancient Egypt for our “Slice of History” segment. You’ll never look at sourdough the same way again! Stay with us.
And we’re back with “Breaking Bread.” It’s time for our “Slice of History” segment, where we explore the fascinating stories behind the breads we love.
Today, we’re traveling back over 4,000 years to ancient Egypt, where bread wasn’t just a staple food – it was a form of currency and a symbol of life itself.
The ancient Egyptians were master bakers, and they actually pioneered many of the techniques we still use today. But here’s something that might surprise you: they were also the first civilization we know of to discover sourdough fermentation!
That’s right, those pyramids were likely built on the strength of sourdough bread. The warm Egyptian climate was perfect for cultivating wild yeast, and archaeologists have found hieroglyphs depicting bakeries and bread-making processes.
But here’s where it gets really interesting. The Egyptians didn’t just make one type of bread – they had over 30 different varieties! These ranged from simple flatbreads to elaborate, sweetened loaves made for religious offerings.
One of their most common breads was called “ta,” a hearty sourdough made from emmer wheat, which happens to be one of those heritage grains we talked about earlier. Isn’t it amazing how everything connects?
Now, I want you to imagine for a moment that you’re an ancient Egyptian baker. You don’t have commercial yeast, or even a kitchen scale. You’re relying on your senses and your experience. You’re feeling the dough with your hands, smelling it to judge fermentation, listening to the crackle of the crust as it cools. In many ways, this intuitive approach to baking is something we’re trying to reconnect with today.
So the next time you’re nurturing your sourdough starter or shaping a loaf, remember – you’re not just making bread. You’re participating in a tradition that stretches back thousands of years. You’re connecting with bakers across millennia. And that, my friends, is pretty amazing.
And that brings us to the end of our first episode of “Breaking Bread.” I hope you’ve enjoyed this journey through the world of sourdough starters, heritage grains, and ancient Egyptian baking.
Remember, whether you’re troubleshooting your starter, experimenting with new grains, or simply enjoying a slice of your favorite bread, you’re part of a rich, global tradition of bakers.
In our next episode, we’ll be diving into the science of gluten development and sharing some tips for achieving that perfect, open crumb structure. Until then, keep baking, keep experimenting, and above all, keep breaking bread!
This is Rachel Parker, signing off. Happy baking, everyone!
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Before we dive in, let me tell you a little about myself and why we’re here. I’ve been baking bread for over two decades, written a few books on the subject, and I’m the proud admin of an amazing online community of bread lovers. Our group, “Baking Great Bread at Home,” has grown to include thousands of members worldwide, all united by our passion for the perfect loaf.
Now, why a podcast? Well, as much as I love the written word, there’s something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can’t share the smells just yet, but I promise, your imagination will be working overtime!
In each episode of “Breaking Bread,” we’ll explore everything from basic techniques to advanced artisanal methods. We’ll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world.
But this isn’t just my show – it’s ours. In future episodes, we’ll be featuring guests from our community and other expert bakers. We’ll answer your questions, share success stories, and maybe even commiserate over those loaves that didn’t quite rise to the occasion.
Now, let me give you a taste of what’s coming up in today’s inaugural episode:
First, we’ll be tackling one of the most common questions I get in our group: “Why won’t my sourdough starter… well, start?” I’ll share some troubleshooting tips that’ll have your wild yeast thriving in no time.
Then, we’re going to explore the fascinating world of heritage grains. I’ll introduce you to some old-world wheats that are making a big comeback and explain why they’re worth experimenting with in your baking.
And finally, for our “Slice of History” segment, we’ll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it’s not what you might expect!
So, whether you’re a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you’re in the right place. Let’s break some bread together, shall we?
This is “Breaking Bread.” Let’s get this show on the proofing rack!
Alright, let’s dive into our first topic: the mysterious world of sourdough starters. I can’t tell you how many times I’ve seen posts in our “Baking Great Bread at Home” group that go something like this: “Help! My sourdough starter isn’t bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?”
First off, let me assure you – you’re not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn’t dead. It might be sleeping, or it might just need a little TLC.
Let’s break down the most common issues:
1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it’ll be sluggish. Too hot, and you might encourage the wrong kind of bacteria.
2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight.
3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning.
4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead.
5.Patience: Sometimes, especially when you’re first creating a starter, it can take up to two weeks to really get going. Don’t give up!
Now, here’s a tip that’s been a game-changer for many in our community: the pineapple juice trick. When you’re first creating your starter, try replacing the water with unsweetened pineapple juice for the first 3-4 feedings. The acidity helps prevent unwanted bacteria and can give your starter a kickstart.
Remember, every starter is unique. It’s a living thing, with its own personality. Get to know yours, observe it closely, and soon you’ll be speaking its language.
Coming up next, we’ll be diving into the world of heritage grains. But first, let me remind you that in future episodes, we’ll be featuring guests from our “Baking Great Bread at Home” community and other expert bakers. We’ve got some exciting interviews lined up that you won’t want to miss!
Welcome back to “Breaking Bread.” Now, let’s shift our focus to a topic that’s been gaining a lot of attention in the baking world: heritage grains.
You might have heard terms like “ancient grains” or “heirloom wheat” being tossed around lately. But what exactly are heritage grains, and why should we care about them?
Well, heritage grains are varieties of wheat and other grains that were commonly grown during earlier periods of human history, but which fell out of favor with the rise of industrial agriculture. These include grains like einkorn, emmer, spelt, and Kamut.
Now, you might be thinking, “Rachel, why should I bother with these old grains when modern wheat works just fine?” Great question! Here are a few reasons:
1.Flavor: Heritage grains often have more complex, nutty flavors that can add depth to your breads.
2.Nutrition: Many heritage grains are higher in protein, vitamins, and minerals compared to modern wheat varieties.
3.Digestibility: Some people who have trouble digesting modern wheat find they can tolerate heritage grains more easily.
4.Sustainability: Heritage grains often require less water and fewer pesticides to grow, making them a more environmentally friendly choice.
Let me share a quick personal story. When I first tried baking with spelt flour, I was blown away by the rich, almost sweet flavor it gave my bread. It was like tasting history in every bite!
Now, baking with heritage grains can require some adjustments to your usual recipes. They often absorb water differently and can produce a denser loaf if you’re not careful. But don’t let that discourage you – the learning process is part of the fun!
If you’re interested in experimenting with heritage grains, I’d recommend starting with spelt. It’s relatively easy to work with and is becoming more widely available. Try substituting about 25% of the flour in your favorite bread recipe with spelt flour and see how you like it.
For those of you who want to dive deeper into this topic, I highly recommend the book “The New Whole Grain Cookbook” by Robin Asbell. It’s a great resource for working with a variety of heritage grains.
Coming up after the break, we’ll be taking a journey back in time to ancient Egypt for our “Slice of History” segment. You’ll never look at sourdough the same way again! Stay with us.
And we’re back with “Breaking Bread.” It’s time for our “Slice of History” segment, where we explore the fascinating stories behind the breads we love.
Today, we’re traveling back over 4,000 years to ancient Egypt, where bread wasn’t just a staple food – it was a form of currency and a symbol of life itself.
The ancient Egyptians were master bakers, and they actually pioneered many of the techniques we still use today. But here’s something that might surprise you: they were also the first civilization we know of to discover sourdough fermentation!
That’s right, those pyramids were likely built on the strength of sourdough bread. The warm Egyptian climate was perfect for cultivating wild yeast, and archaeologists have found hieroglyphs depicting bakeries and bread-making processes.
But here’s where it gets really interesting. The Egyptians didn’t just make one type of bread – they had over 30 different varieties! These ranged from simple flatbreads to elaborate, sweetened loaves made for religious offerings.
One of their most common breads was called “ta,” a hearty sourdough made from emmer wheat, which happens to be one of those heritage grains we talked about earlier. Isn’t it amazing how everything connects?
Now, I want you to imagine for a moment that you’re an ancient Egyptian baker. You don’t have commercial yeast, or even a kitchen scale. You’re relying on your senses and your experience. You’re feeling the dough with your hands, smelling it to judge fermentation, listening to the crackle of the crust as it cools. In many ways, this intuitive approach to baking is something we’re trying to reconnect with today.
So the next time you’re nurturing your sourdough starter or shaping a loaf, remember – you’re not just making bread. You’re participating in a tradition that stretches back thousands of years. You’re connecting with bakers across millennia. And that, my friends, is pretty amazing.
And that brings us to the end of our first episode of “Breaking Bread.” I hope you’ve enjoyed this journey through the world of sourdough starters, heritage grains, and ancient Egyptian baking.
Remember, whether you’re troubleshooting your starter, experimenting with new grains, or simply enjoying a slice of your favorite bread, you’re part of a rich, global tradition of bakers.
In our next episode, we’ll be diving into the science of gluten development and sharing some tips for achieving that perfect, open crumb structure. Until then, keep baking, keep experimenting, and above all, keep breaking bread!
This is Rachel Parker, signing off. Happy baking, everyone!
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