Saving Bread
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Saving Bread
Listen Score
LS 36
Global Rank
TOP 2.5%

OM DENNE PODCAST 🔗

Saving Bread explores sourdough, grain, fermentation, craftsmanship, and the people keeping real bread alive. Join baker and educator Allison White for practical lessons and thoughtful conversations with bakers, millers, farmers, oven makers, and others shaping the future of bread.

Long live real bread.

Mad
Kunst
Værter:
Opdateringsfrekvens:
every 5 days
Gennemsnitlig lydlængde:
49 minutes
Gæsteinterviews
Engelsk
USA
24 episoder
siden 21. maj 2026
episodic
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I DENNE PODCAST 🔗

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SENESTE EPISODE 🔗

Interviews E12 Building Trust, Finding Your Voice & Baking with Jill Nguyen of Capitol Jill Baking

Interviews E12 Building Trust, Finding Your Voice & Baking with Jill Nguyen of Capitol Jill Baking

· udskrift
Send us a question or voice memo! Jill Nguyen didn’t grow up baking. In fact, she didn’t start until 2020. What began as a pandemic bread obsession eventually became Capitol Jill Baking, her Washington, DC microbakery known for naturally leavened breads, inventive pastries, and colorful, highly pe…
00:58:07
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SIDSTE EPISODER

Interviews E11 Jon + Amanda of Proof Bread - From the Garage to Five Bakeries

Interviews E11 Jon + Amanda of Proof Bread - From the Garage to Five Bakeries

· udskrift
Send us a question or voice memo! This week on Saving Bread, Allison sits down with Jon and Amanda of Proof Bread in Arizona. Proof began in 2017 with hand-mixed dough, one farmers market, a few wholesale accounts, and a home bakery. Today, Proof has grown to five locations, nearly 100 employees, …
01:21:25
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Rabbit Hole E03: The $60 Rye Loaf, Mexico City, Napa & What Bread Is Worth

Rabbit Hole E03: The $60 Rye Loaf, Mexico City, Napa & What Bread Is Worth

· udskrift
Send us a question or voice memo! Leah is back for another Rabbit Hole episode, and this time we’re talking about what we’ve been eating, where we’ve been traveling, and the loaf everyone in the bread world seems to have an opinion about. Leah shares her visit to Moulin in Napa, where whole grains …
00:34:00
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Lessons E08 The pH of Sourdough | Microbiology, Fermentation & Whole Grain

Lessons E08 The pH of Sourdough | Microbiology, Fermentation & Whole Grain

· udskrift
Send us a question or voice memo! pH is one of the topics I’m asked about most often, but the number on a meter is only one part of understanding fermentation. In Lessons E08 of Saving Bread, I break down what is happening inside a sourdough culture and explain how I use pH in my own baking and pro…
00:43:14
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Interviews E10 Anujay Krishna - High Hydration Sourdough, Open Crumb and Reading the Dough

Interviews E10 Anujay Krishna - High Hydration Sourdough, Open Crumb and Reading the Dough

· udskrift
Send us a question or voice memo! What does it take to build an incredibly open, delicate sourdough crumb when you are working with different flour, a different climate, and different equipment than the bakers who originally inspired you? This week on Saving Bread, I am joined by Anujay Krishna, a …
00:50:41
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Lessons E11 - Whole Grain Chat with Baylin Speidel

Lessons E11 - Whole Grain Chat with Baylin Speidel

· udskrift
Send us a question or voice memo! How do you choose the right whole grain flour when the names on the bag start to feel overwhelming? Baylin Speidel, head baker at Chimacum Valley Grainery, returns to Saving Bread for a practical conversation about grain selection, flour functionality, extraction r…
00:49:08
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Lessons E06 Whole Grain Sourdough: Fermentation, Microbiology and Adding More Whole Wheat

Lessons E06 Whole Grain Sourdough: Fermentation, Microbiology and Adding More Whole Wheat

· udskrift
Send us a question or voice memo! What actually changes when you start adding more whole grain to sourdough? In this Lessons episode of Saving Bread, Allison White breaks down what happens when a familiar country loaf moves from mostly white bread flour toward 40, 50, 60, or even 100 percent whole …
00:39:23
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Interviews E09 - Jenny Berg on Wholesale, Cottage Food Laws & Knowing When Enough Is Enough

Interviews E09 - Jenny Berg on Wholesale, Cottage Food Laws & Knowing When Enough Is Enough

· udskrift
Send us a question or voice memo! Jenny Berg of Crumb Sourdough Microbakery joins me for a conversation about what it actually looks like to build a home-based bread business and how many different paths that can take. Jenny started baking sourdough in 2020 and eventually turned that obsession into…
01:02:10
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Interviews E08 Eric Pallant - Sourdough Culture

Interviews E08 Eric Pallant - Sourdough Culture

· udskrift
Send us a question or voice memo! This week on Saving Bread, we’re stepping away from the pH meters, fermentation charts, and troubleshooting for a conversation about the other side of bread: history, culture, memory, and story. Allison sits down with Eric Pallant, author of Sourdough Culture: A Hi…
00:54:38
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Lessons E05 Common Sourdough Failures — Country Loaf Troubleshooting

Lessons E05 Common Sourdough Failures — Country Loaf Troubleshooting

· udskrift
Send us a question or voice memo! Why is your sourdough flat? What causes huge tunnels surrounded by dense crumb? How do you know when bulk fermentation is finished? And when a loaf goes wrong, how do you figure out which part of the process was actually responsible? In this Lessons episode of Savi…
00:35:24
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Ansvarsfraskrivelse: Podcasten og kunstværket, der er indlejret på denne side, er fra Allison, som tilhører dens ejer og ikke er tilknyttet eller godkendt af Listen Notes, Inc.
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