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 unsweet
Producer/Network
Podcraftr