This Loaf Changed American Bread, with Chad Robertson

WEBVTT
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This episode is sponsored by Broad and Taylor, makers of the new countertop dough sheeter built to elevate every bake ahead.
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When I hear country bread, I think of ye old country.
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From King Arthur Baking Company, this is Things Bakers Know.
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I'm David Tamarkin, King Arthur's editorial director.
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And I'm Jessica Batalana, senior editor at King Arthur.
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And today we're talking about the bread that changed the way Americans think about bread.
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Specifically, this episode is all about San Francisco's tartine bakery, Chad Robertson, and the country loaf that launched a thousand loaves.
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That's not an exaggeration.
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It really is thousands and thousands of loaves.
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And I'm really glad we're talking about this because it's been 16 years since Chad wrote his seminal book, Tartarine Bread.
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And in that time, we've seen a huge shift in how American bread uh is made, is talked about, is even just thought of.
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Yeah.
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Um, and we really can trace a lot of that back to Chad Robertson and the bread he was making at Tartine, uh, I think ever since they opened in 2002.
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Yeah.
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I mean, and it this is the first time we've done an episode that's sort of like laser focused on one place and one person.
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Um, but it seemed like an obvious thing to do, especially when we saw that the anniversary of the book was coming up.
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It was sort of like, how can we not talk about this?
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Because it really did change everything.
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Yeah.
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And I was looking back at a 2016 article in the San Francisco Chronicle that was written by my friend, the food writer Jonathan Kaufman.
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Um, and it was called Tartine Bread Turns into an American Culinary Movement.
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I mean, and that was like 10 years ago that we were talking about that.
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Um, and it was, I think he summed it up so well.
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He says in that um article, just as the 1970s gave rise to the doorstop whole wheat loaf in the 1980s to shattering golden baguettes, the 2010s belonged to the long-fermented country loaf, which is totally true.
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I and you know, some listeners, careful listeners of the podcast who truck my every movement will recall that I lived in San Francisco.
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They'll know your address.
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They'll know my address.
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That's right.
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I will be doxxed immediately.
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Uh I lived in in San Francisco for almost 17 years.
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And that whole time I was within walking distance of Tartene Bakery.
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Oh my God.
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I know.
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I mean, it was it was a good run.
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Um, and you know, I got to know Chad and his then wife, Liz Prude, who is also a phenomenal baker and has an amazing gluten-free substack, which you should check out.
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When that bakery opened on Guerrero and 18th Street in San Francisco, like the there was not a ton happening on that block.
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And then, you know, it was like then Delfino restaurant opened and there's Fire Market on the block.
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And that was like a really like amazing stretch for eating.
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Um, and at that time, when Tartine first opened, Chad had arranged the bread schedule to suit his life schedule.
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So they had a young child, he also loves to surf, and he was like, I don't like, I have to make this schedule work for me.
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And so, you know, a lot of bakers come in at three in the morning and they leave.
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You know, that's what the King Arthur bakers do.
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They come in at three in the morning, they leave at 11.
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But Chad would come in at a more civilized hour, which meant that the bread would not come out of the oven until 5 p.m.
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And you know how you and I have talked a lot about how we feel about lines.
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Yeah.
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Yeah.
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But I would go and I would wait in that line and you would get the bread hot from the oven.
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And I just like, I have such memories of like pressing the sort of like oversized, like chestnut colored, like warm loaf of bread to my chest as I walked home and just feeling like very smug.
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It was like carrying an infant, like a bread infant across the city.
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Yes.
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Um you and I are famously against lines, but that is a line I would wait in for sure.
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Yeah, it was it's a line to wait in.
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And it was unlike any bread that I had had before.
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Yeah.
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You know.
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Which is funny because if we describe this bread, it's gonna sound like every loaf of sourdough you can get like on so many corners across the country, uh and all around the world.
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Yeah, which is a good thing.
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Yeah, around the world.
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Yeah.
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So this this loaf, this country loaf, for people that uh are not familiar with it, it was it's a it's a big loaf of bread.
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Um you know, hit those country loaves were like a batard shape, deeply, deeply browned, you know, with a very crackling crust.
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And then when you would cut it open, you know, I would always try and wait until it cooled off, you know, to cut into it, but you never could because that smell.
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It has like, you know, the big sort of open structure, almost like a custardy interior.
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I mean, and people listening are like, oh yeah, I get that now at like 7-Eleven.
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Uh but you know, at that time, like nobody was doing, even in, you know, San Francisco, birthplace of sourdough, like nobody was doing bread quite like that.
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Yeah.
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Um and so those are the those are like the physical characteristics I think you summed up really well.
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And the technical aspects are also sort of have been influential as well.
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It's a high hydration sourdough, which is, you know, in 2002 when tartarine opened, I don't think those words, that phrase didn't exist.
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Yeah.
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It probably did, but it wasn't, it wasn't uh, you know, the tip of our tongues as it is now.
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Um it's long fermented, it's you know, I think minimally handled, you know, you know, it's not needed, it's folded, it's uh shaped with um a really sort of interesting like stitching method.
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I think that I don't know if that originated with Chad, and I guess we'll maybe hear later today when you uh talk to him.
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But when you see videos of Chad making bread, which of course there are like a million on YouTube now, the the stitching method of how of how he um closes his lobes in the bannetons is interesting.
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Yeah, it is.
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And you know, I mean, and now you see like, you know, you see bread like that.
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Like I think about like I was laughing.
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There's like a seawolf and a she-wolf.
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You know, there's a sea wolf.
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So, I mean, you know, keep those straight if you can.
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But um, seawolf in Seattle, she wolf in New York, Publican in Chicago, I think makes bread.
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That's very similar to that.
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Um, in my hometown of Portland, Maine, Bread and Friends, you know, it's um that is the bread now.
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I think that's what people think of as like an artisan loaf of bread.
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Right.
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I think it's what we call, and even in our book, Big Book of Bread, or you know, we we use this terminology, we call it a country loaf or country bread.
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Yeah.
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And what I don't know is if that is that true.
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I mean, when I hear country bread, I think of ye old country.
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More words that I can't believe just came out of my mouth.
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Um but I think of a I think of a very old world style of bread.
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When I think of old world, I think of Europe, I think of things that way preceded 2002.
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Yeah.
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And so I don't know, and I'm interested to listen to this episode to find out how it came to be.
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Did it really originate with Chad, or did it, does his love have origins, you know, in Europe, in France, where he trained?
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Well, and I should, you know, I, in full disclosure, I worked, you know, for a long time I was just a fan of Tartarine, crazy fan.
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And then I ended up working with Chad on his third book, Tartine Book Three, um, which is sort of, you know, like I I should back up for a second and say, like, the other thing that's interesting is that when Tartarine Bread was published, that book, like, talk about giving away the farm.
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Like, I mean, Chad explains in uh crazy detail just like every element of how he makes that bread, you know, starting like starting with a starter and all the way to the finish loaf.
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Um, and he basically like handed over the keys to the castle.
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So it's, you know, he was very eyes wide open in like, I'm sharing this method, and you know, this method is gonna influence people.
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And what was interesting about that first book is that they had regular people testing, which is always a great thing to do in any cookbook, and people rarely do it, but people who had never baked a loaf of bread before, you know, were brought on as testers.
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So it was like somebody who played music in the cafe who was sort of curious about it.
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Um, and so he really developed this method with home bakers in mind.
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Like, how can you get a loaf of bread like this at home?
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And just had enormous success with that.
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So, you know, building off of that book, he went on to write this tartine book three, which sort of then pushed the envelope.
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It was like breads that have like more inclusions, have soaked grains, have sprouted grains, have, you know, I wouldn't say unusual flowers, but you know, outside of just like white flour, whole wheat flour.
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Um and you worked on that book.
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And I worked on that book with Chad.
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Um, and why was I talking about that?
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Just to brag that like with Chad and I are best friends.
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Well you know, but you speak.
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Well, just no, but to to say that I think Chad would be the first one to say he did not invent this spread.
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I mean, I think he manipulated the method, but you know, I mean, he had mentors that he is very, you know, very open to crediting.
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And I think, yes, this like what he pulled from was like a European tradition and then like tweaked it um, you know, to his own schedule, to his own taste preferences.
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Um and I I do recall, like, I talked to Chad not too long ago, and he was like, when I started trying to sell like an$8 loaf of this like bread that basically looked burned, he was like, people were like, What is this guy doing?
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Like, why would I, you know, so I think it's funny just to see now, like on the other side of it.
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Yeah.
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So we can blame Chad for$20 loaves of bread now, yeah.
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Exactly.
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But it's it is interesting to think about the origins of this tartine loaf.
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You know, and like you said, he wouldn't say he invented it, he trained in Europe, but everything's circular, right?
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I mean, I remember interviewing Dan Leder, who started uh Bread Alone in upstate New York, has lots of books.
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And he was researching one of his books, traveling to you know, all these small bakeries in Italy, uh, France, Spain, all around Europe.
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Uh even in Asia, I think.
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And he what he's told me was that in every single bakery, no matter how small the town, how small the bakery, where it was, in the mountains of the Alps, wherever, he saw copies of tartarine bread on every single shelf.
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Yeah.
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I mean, the influence cannot be overstated.
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Um and that's fascinating, right?
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I mean, the the the the same places that that train Chad are now, you know, taking some notes from him.
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Yeah.
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And I, you know, we uh in the Bay Area, there's a lot of chatter about the like the Chapanese diaspora.
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Like the cooks that, you know, worked at Chapanese for a period of time.
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I worked as a reservationist at Chapanese for a year, which was like I describe it as the worst job in the best place, but that's a story for another time.
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I mean, you try taking calls of people looking for a table at 7 p.m.
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on a Saturday, just like, no, no, no.
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They're breaking hearts.
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Exactly.
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But they talk about the cooks that left Chapanese to open their own restaurants and like, you know, that web of food people that, you know, went across the country internationally.
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Yeah, absolutely.
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David Tanis.
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Yeah, exactly.
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And then the same is true, I think, of this diaspora of bakers that trained at tartine, then went on to open their their own bakeries like around the country or like run the bread programs at established restaurants.
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Um, you know, and they took that that sort of tartine method, that tartine ethos with them.
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So you see it kind of spreads like, you know, wildfire.
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And I think like that's why you have good bread in really random places now.
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Like that did that weren't, you know, it used to be like you can get good bread in New York, you can get bread, good bread in San Francisco, but like now in lots of small towns where people have trained up at tartine, they've gone to open bakeries that are awesome.
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Yeah.
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And we have Chad to thank.
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I mean, we have Tartine to thank, I think.
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And I think you're gonna thank him in person on this episode.
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Yeah, I was thrilled because um I hadn't had a chance to talk to Chad in a long time.
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Um, and I told him I wanted, you know, we wanted to do this episode.
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And did he want to talk to us?
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So it's a fun chat.
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I cannot wait to hear this conversation.
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Chad, it's such a treat to get to talk to you again.
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It has been a while.
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It has been a while.
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Um such a treat for me as well.
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I feel like you are a household name amongst bakers now.
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But for those who don't know as much about your background, just tell us a little bit about how you sort of got started with baking, what your influences were, and then how you came to open that original tartine.
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Yeah.
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So um I was at the Culinary Institute in Hyde Park, New York, um, studying to be a chef and cooking.
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And then I just well, it was like it was one of my instructors was telling our class um about this this guy, this crazy baker making really incredible bread, like no one was making anywhere.
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And it was Richard Bordon, and it was maybe an hour and a half from the school.
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And so we sort of went there on a weekend to check it out.
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And I literally, I was very young, and this guy was totally, you know, he was like the coolest guy.
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Just, you know, he has babies on his back and his razor blade cutting the bread, and and it was in a big brick barn with the Housatonic River running behind it, and it was all very new to me because I'm I was born in Texas, and um, that was like my first time on the East Coast.
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Wow.
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And I literally asked for a job that day on the field trip.
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And one of the bakers took me outside.
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He was having a smoke break, and he was like, When when do you want to start?
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Like now?
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And I was like, I need to figure it out.
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He's like, I want to go do something else.
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I've been there for years.
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He was like a gypsy baker, this really great baker.
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Anyway, um, Richard is still a very good friend.
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I saw him last week um and just an amazing baker.
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Uh still works every day.
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Um, he was like, he was like, I can't pay you until you're useful, but I have a room for you in my house.
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And that sounded totally reasonable to me.
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Yeah.
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I mean, you were at 19 years old.
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It is reasonable.
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Yeah, I was I I was still in school, so you know, I was I switched to night classes so I could go work.
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And so I just got up at like three in the morning, drove there.
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I was so obsessed, I was dreaming about bread.
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It's like I hardly slept, but it just didn't matter.
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I just remember I was just so obsessed with bread.
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So I never tasted, I mean, that was the first time I tasted sourdough when I was like 20 in my life.
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So, and you know, but a lot of people hadn't had that kind of bread really at that time.
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He's Quebec, but then he um he worked a lot in in Denmark and Belgium and all over Europe um and France.
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Um so yeah, I ended up finishing school and then worked for Richard for a couple of years, and then he kind of told me to leave and go learn from someone else, and I didn't want to leave.
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But it was it was good advice.
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I said, okay, I'll leave.
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I want to go learn from the guy that taught you.
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And he always talked about this guy Patrick Laporte, that's and um he was in uh Savoie at the time, he's in Brittany now.
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But so I ended up going to France and working with Patrick for half a year, and then Patrick's best friend who had a bakery in the south of France, his name was Daniel Collin, and both of these guys were just incredible bakers.
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Um so and I remember I wrote a letter from France to Craig Ponsford, who had just won like the Coupe de Monde.
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This was you know late 90s, maybe mid-90s.
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And I was like, hey, I've been in France working for you.
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I want to work for like the best baker in America, and and like I got like no response at all.
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So I came home, I came back, I was very frustrated.
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Um, but I wrote a letter to this guy, Alan Scott, who is no longer with us, but uh rest in peace, just such an incredible human being, um, Tasmanian uh man, and he was living in Marin and West Marin and building these wood fired ovens around the country.
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And he had a deal where um you could come and stay, live in his live in the farmhouse if you helped do chores and all that.
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And there was a I see a pattern evolving, yeah.
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Yeah, I'm kind of like no money, no money, maybe a place to sleep.
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Yeah, it hasn't really changed that much, but I'm used to it now.
00:16:24.799 --> 00:16:39.919
Yeah, and so I was um and there was a stone mill, and so I was milling flour, and then the the oven was in the backyard, and then Belinas let me sell the bread, which was you know, backyard illegal bread, but at the people's store, which is still there.
00:16:40.080 --> 00:16:41.600
That was my first bread account.
00:16:41.840 --> 00:16:52.799
And I do want to say also Alan was Alan loaned me the money to start the first bakery, which was in Point Reyes, which was just down the road from Marshall, where Alan was.
00:16:52.879 --> 00:16:57.200
And, you know, he gave me like forever to pay it back to him because I didn't have any money.
00:16:57.360 --> 00:17:07.279
Um, and the people that built our oven were all students of CCAC, which was CCA, which I think closed, but it was California College of the Arts.
00:17:07.359 --> 00:17:08.079
Is that yeah?
00:17:08.400 --> 00:17:11.680
It was California College of the Arts and Crafts, which I thought was such a cool name.
00:17:11.759 --> 00:17:11.839
Yeah.
00:17:12.000 --> 00:17:12.720
And they dropped that.
00:17:12.799 --> 00:17:15.359
But anyway, it was just it was a beautiful thing.
00:17:15.519 --> 00:17:19.359
And um yeah, it was a lot of fun baking there.
00:17:19.759 --> 00:17:28.240
And then you transitioned from baking in Point Reyes to the spot in Tartine, which opened in 2002.
00:17:28.720 --> 00:17:32.960
Yeah, there was a little there was a little jump into Mill Valley.
00:17:33.119 --> 00:17:35.680
Um that was a short chapter, but it was it was interesting.
00:17:35.759 --> 00:17:37.279
We were getting closer to the city.
00:17:37.440 --> 00:17:40.480
Um it it was kind of impossible to go into San Francisco.
00:17:40.559 --> 00:17:43.440
That was during the first dot-com bubble, if anyone remembers that.
00:17:43.599 --> 00:17:43.920
Yeah.
00:17:44.160 --> 00:17:47.119
And um there was just, you know, rent was crazy.
00:17:47.200 --> 00:17:49.440
There was no, there was no vacancy, you know.
00:17:49.920 --> 00:17:54.480
But then right after the bubble burst, um literally came in.
00:17:54.559 --> 00:17:59.119
I remember I was having dinner with the co-founder of my ex, um, Liz Pruitt.
00:17:59.279 --> 00:18:03.920
We were eating at Delfina, which was just this little hole in the wall, neighborhood restaurant that everyone loved.
00:18:04.079 --> 00:18:04.319
Yeah.
00:18:04.559 --> 00:18:07.839
And we were walking back to our car, and it was on that that corner.
00:18:08.000 --> 00:18:10.799
There was a bakery called Lady Baltimore, it was a cake bakery.
00:18:11.039 --> 00:18:16.079
And there was one gentleman there that looked kind of lonely and sad.
00:18:16.720 --> 00:18:22.240
And Liz was like, You go get the car, I'm gonna go in and ask this guy if he would sell.
00:18:22.319 --> 00:18:23.920
And I was like, That's crazy.
00:18:24.160 --> 00:18:28.400
And when I came back to get her, he was like, She was like, Here's his number, he wants to talk.
00:18:28.640 --> 00:18:30.000
And so we had the place.
00:18:30.160 --> 00:18:31.119
He wanted to retire.
00:18:31.200 --> 00:18:33.759
So that's kind of how that happened.
00:18:34.160 --> 00:18:44.880
I think you are probably, I mean, uh the tartine bakery, Liz Pruitt, your former partner, did the pastry side, you did the bread side.
00:18:45.519 --> 00:18:52.799
But I mean, it's hard now because it's been, you know, 24 years.
00:18:52.960 --> 00:18:59.759
Um, it's sort of hard to remember what the bakery scene was like back then, what the bread scene was like but back then.
00:18:59.920 --> 00:19:06.000
But I mean, I think you quickly became known for uh this tartine country loaf, right?
00:19:06.079 --> 00:19:14.960
Like the tartine country loaf became like the you know one of the signature uh, you know, products of the bakery, in addition to, you know, some of the pastries.
00:19:15.200 --> 00:19:27.200
So I want to I want you to talk a little bit about that, like what you set out to make and and whether you felt like that was uh like the tartine country loaf was something sort of like new.
00:19:27.519 --> 00:19:35.759
Like, did you invent a style of bread, or do you feel like you were sort of like tying these threads together from the people you'd worked with and the breads you tried?
00:19:36.240 --> 00:19:40.720
Yeah, I mean, I was definitely influenced by the the people I worked for.
00:19:40.880 --> 00:19:46.720
I had a lot of influences that weren't really um mainstream French or European baking.
00:19:46.960 --> 00:19:52.799
Because I sort of worked for like French hippies, which was really fun and amazing.
00:19:52.880 --> 00:20:03.920
And um so yeah, when I came, and also it's like Acme does a perfect, you know, French baguette, and and all their breads are very classic, I think, for the most part, and very well done.
00:20:04.079 --> 00:20:06.799
And um, you know, they they kind of had that covered.
00:20:06.960 --> 00:20:07.200
Yeah.
00:20:07.359 --> 00:20:30.640
And so I I mean, I don't say the like the country bread I I made wasn't like a totally new bread, but it was definitely an expression of of my favorite qualities from the four I I have like four teachers, Richard, Patrick, Danielle, and then Dave Miller, who also worked for Richard and and is up in Chico, and he mills everything fresh, 100% whole grain, really wet does.
00:20:31.039 --> 00:20:40.079
Um, totally all their breads are totally different, but like I love them all, and I kind of took the parts that I liked most about each one and tried to put them all into that country loaf.
00:20:40.480 --> 00:20:54.640
And for people who haven't had the country loaf, I mean it's so it's it's it is sort of wild to think about now because I think there are so many, and we'll talk about this in a little bit, but like there's a lot of country loaf-esque bread out there now.
00:20:54.799 --> 00:21:03.119
Like I think when you say to a person now, like, I'm gonna buy a loaf of sourdough bread, what they think of is something that resembles the country loaf.
00:21:03.200 --> 00:21:09.039
So just would you describe like the qualities of that loaf for people that haven't had it?
00:21:09.440 --> 00:21:14.799
Yeah, I mean, you know, we bake, I I see a lot of people bake a lot darker than we than we do now.
00:21:14.960 --> 00:21:19.680
But at the time, people considered our bread pretty caramelized, pretty dark.
00:21:19.920 --> 00:21:26.400
Um and I guess the main the the way I would describe it is, you know, open, sort of custardy crumb.
00:21:27.039 --> 00:21:33.200
A pretty, pretty um extreme like um contrast between the crust and the crumb.
00:21:33.759 --> 00:21:37.200
Um long, slow rise, which now is pretty calm.
00:21:37.359 --> 00:21:40.960
Thankfully, it it makes it more digestible, it makes it keep longer.
00:21:41.119 --> 00:21:43.680
Um high hydration, like I said before.
00:21:43.920 --> 00:21:45.359
Yeah, I mean, not too sour.
00:21:45.440 --> 00:21:46.240
It kind of depends.
00:21:46.319 --> 00:21:51.599
Sometimes you go a little too sour when when San Francisco would get really hot for three, three weeks out of the year.
00:21:51.680 --> 00:21:55.200
It was hard to keep it, hard to keep it um the way I want.
00:21:55.359 --> 00:21:59.759
But you know, it's funny, like looking back, I feel like what the tartarine country looks.
00:22:00.319 --> 00:22:09.039
It kind of came to be like very much like an old school San Francisco sourdough, like a Bourdain Aves or, you know, like extra dark, extra sour.
00:22:09.119 --> 00:22:16.640
Like again, we're not we're not really going for extra sour, but I see pictures of like these bakeries from the, you know, early 1900s in San Francisco.
00:22:16.799 --> 00:22:22.640
And and I feel like the country loaf is kind of a modern version of all that, even though I wasn't trying to do that.
00:22:22.720 --> 00:22:24.240
It sort of ended up being that.
00:22:24.400 --> 00:22:30.319
And I I've always said, like, you know, when people say, What why does San Francisco have is such famous for bread?
00:22:30.400 --> 00:22:37.440
And I'm like, the weather, honestly, is the biggest factor because it's almost always like good sourdough weather in San Francisco.
00:22:37.759 --> 00:22:38.160
That's interesting.
00:22:38.240 --> 00:22:38.480
Yeah.
00:22:38.559 --> 00:22:42.640
I mean, it's like, you know, people are always talking about like, it's the water, it's the, but I think that's true.
00:22:42.720 --> 00:22:44.640
Like, it's never too hot, it's never too cold.
00:22:44.799 --> 00:22:50.000
And we talk a lot about like, you know, sort of coddling your sourdough dough, right?
00:22:50.079 --> 00:22:53.119
Like the maintaining the temperature, like paying attention to it through the whole.
00:22:53.440 --> 00:22:59.920
But I mean, that's where San Francisco excels, it's sort of being like consistent, you know, really from month to month.
00:23:00.160 --> 00:23:10.960
Um, and you, I mean, part of that long fermentation obviously was because you liked the flavor and you know, the f the um, you know, the texture of these long fermented breads.
00:23:11.039 --> 00:23:14.000
But part of it, I mean, I made the joke earlier about surfer's bread.
00:23:14.079 --> 00:23:20.640
Like you like to surf and you wanted to make a bread schedule that sort of fit a little bit better with your life schedule.
00:23:20.720 --> 00:23:25.359
You had a young child, like, and so it was a surf story, but yeah.
00:23:27.119 --> 00:23:29.279
I'll I'll I'll give you the real version.
00:23:29.440 --> 00:23:39.599
It it is related to surfing, but like the the long rise, and the long rise led to a so the long rise was because I needed to sleep.
00:23:39.680 --> 00:23:42.079
At some point, I was just wood.
00:23:42.240 --> 00:23:42.480
Yeah.
00:23:42.720 --> 00:23:43.200
Just me.
00:23:43.279 --> 00:23:48.319
I had no no mixer, no retarder, so not nothing to cool the bread down.
00:23:48.559 --> 00:23:50.160
This is when you're in point raise.
00:23:50.480 --> 00:23:56.640
Yes, yeah, yeah, for six years, six or seven years, and and you know, chopping wood every day, which I love, I still love it.
00:23:56.880 --> 00:24:03.200
Um and then like I would, yeah, I was sleeping in shifts.
00:24:03.279 --> 00:24:06.720
It was like four hours or three hours, and then another four hours whenever I could get it.
00:24:06.799 --> 00:24:11.440
And and you know, I could I that would I wouldn't survive now doing that at all.
00:24:11.680 --> 00:24:16.880
Not even close, but um, and it definitely took a toll, but but I I was making it happen.
00:24:16.960 --> 00:24:23.039
But then what during the winter I was like, man, maybe I can open these windows and like it'll cool down enough.
00:24:23.119 --> 00:24:31.119
And it did, it would, you know, it would cool down to like 45, 50, and it that would give me like you know, a solid seven hours or something.
00:24:31.440 --> 00:24:32.160
Okay, yeah.
00:24:32.480 --> 00:24:34.799
But initially the bread was too sour when I did that.
00:24:34.880 --> 00:25:06.079
So then I then I mean that long rise was was necessitated by me needing sleep, and then the long rise m sort of forced me to to develop a very young Levan, a young starter kind of style, because if I used like a mature starter, which was the the you know most traditional way and common way that people were using them that long after that long rise at that temp, anyway, which is all I could do with opening the windows, it would give me too sour of a final flavor.
00:25:06.319 --> 00:25:12.400
So I would start with a very not sour, very young, very lactic, hardly any acid at all.
00:25:12.640 --> 00:25:15.119
By the end, it would have the acid level that I wanted.
00:25:15.519 --> 00:25:19.279
So my surfing story is uh is a myth busted, but it's so romantic.
00:25:19.680 --> 00:25:37.359
No, but I love that story because when when Eric and I start, Eric has a good friend, Wolfinger, who who photographed the book and made that whole first book, you know, together he lived upstairs and we were just literally surfing, making bread, doing recipes, shooting the book for a whole year.
00:25:37.599 --> 00:25:49.440
And and main basically, like uh also in the beginning at Tartine, the pastries were all everything was baked in one in the bread oven, which is kind of how we train in France, and I thought that was cool.
00:25:49.519 --> 00:25:50.720
It's not very practical.
00:25:50.880 --> 00:25:59.200
Um, we don't do that anymore, but um it would take like two or three hours for the oven to come up to the bread temp after the pastries.
00:25:59.359 --> 00:26:02.400
So that was why the bread came out in the afternoon.
00:26:02.559 --> 00:26:06.400
Um, and that was why we surfed in the morning, and that was sort of the trade-off.
00:26:06.880 --> 00:26:12.480
So it it is true, but there's a little more, there's a little more um there's a little more nuance to it.
00:26:12.640 --> 00:26:12.799
Yeah.
00:26:12.960 --> 00:26:13.519
That's interesting.
00:26:14.880 --> 00:26:26.079
I was thinking too, I mean, in full disclosure, you know, you and I worked together on your Tarteen book three, which came out, gosh, I uh I don't know, 10 or 11, 12, 13 years ago.
00:26:27.839 --> 00:26:31.519
It was right after the three years after the first book, yeah.
00:26:32.240 --> 00:26:33.039
First bread would say.
00:26:33.359 --> 00:26:50.079
You know, I was sort of able to see up close, like a little bit of your evolution of your bread baking process, you know, as you sort of shifted towards using, you know, more ancient grains, more sprouted grains, like playing around with the idea of, you know, porridge breads, um, and and you know, sort of other innovations.
00:26:50.160 --> 00:26:52.000
But I was I mean, I was sort of reflecting on that.
00:26:52.079 --> 00:26:55.279
Like that was 13 years ago.
00:26:55.440 --> 00:26:59.279
So, like, you know, what sort of journey have you been on since then?
00:26:59.440 --> 00:27:02.799
Like, what gets you fired up when you think about bread baking now?
00:27:03.599 --> 00:27:04.240
Yeah.
00:27:04.960 --> 00:27:07.039
I mean, a couple of things.
00:27:07.200 --> 00:27:21.759
Like the the last few years I've I've been traveling and working with other bakers like in in South America and um Mexico and um just using like Spain, like using totally different flowers.
00:27:21.920 --> 00:27:31.440
Because they're there the other thing that you know, there's a lot more awareness now about different types of wheat, different types of grains, and and all the bread stuff, of course, and fermentation.
00:27:31.680 --> 00:27:32.960
That gets me really fired up.
00:27:33.119 --> 00:27:33.359
Yeah.
00:27:33.519 --> 00:27:34.480
Like learning.
00:27:34.640 --> 00:27:39.839
Um, because I will say, like when I started baking, there were lots of sort of rules that you would read.
00:27:39.920 --> 00:27:52.720
There were only a few books out there in English that and there were very specific rules that sort of the the authorities on bread sort of put out there in the 90s, and pretty much all of those have proved to not be true.
00:27:52.960 --> 00:28:03.920
And I'm not saying like any these people were proved wrong, but I'm just saying, like, actually, when at while I'm working, I'm like, wow, I was told this in this book, and this is not and it's not bearing out when you're baking.
00:28:04.160 --> 00:28:04.799
That's interesting.
00:28:05.119 --> 00:28:13.119
Uh, our colleague Martin Phillip likes to say, you know, that bread has no horizon line, like, but you're always kind of chasing the sun.
00:28:13.200 --> 00:28:17.119
And I I mean, I think that's true, and that's what makes it that's a very good quote.
00:28:17.440 --> 00:28:18.480
It makes it so fun.
00:28:18.640 --> 00:28:22.000
Um, and I think you have done so much for homebakers.
00:28:22.319 --> 00:28:29.599
Um, just like, you know, things that were that people were not doing 25 years ago, like now are sort of commonplace.
00:28:29.839 --> 00:28:31.759
Um, so it's a I appreciate that.
00:28:31.839 --> 00:28:32.880
And I I love seeing it.
00:28:33.039 --> 00:28:33.680
I love seeing it.
00:28:33.920 --> 00:28:36.720
It's like I said, I get I get more inspiration from it.
00:28:36.960 --> 00:28:38.799
It's just it's really wonderful.
00:28:39.119 --> 00:28:40.240
You're the best, Chad.
00:28:40.319 --> 00:28:41.279
Thanks for joining us.
00:28:41.599 --> 00:28:42.559
Thank you, Jess.
00:28:42.720 --> 00:28:44.400
So so nice to talk.
00:28:47.359 --> 00:28:50.160
This episode is brought to you by Broad and Taylor.
00:28:50.319 --> 00:29:00.559
Broad and Taylor is an independent, family-owned company that builds tools for all bread bakers at every level to transform complex baking challenges into simple pleasures.
00:29:00.880 --> 00:29:02.240
I love Broad and Taylor.
00:29:02.319 --> 00:29:04.720
I mean, they are so passionate about bread and baking.
00:29:04.960 --> 00:29:09.039
When I talk to those folks, it really feels like I'm talking to someone at King Arthur 2.
00:29:09.119 --> 00:29:11.519
There's that synergy there because we only have one thing on our minds.
00:29:11.599 --> 00:29:13.359
It's baking, baking, baking.
00:29:14.319 --> 00:29:15.440
I love their tools.
00:29:15.599 --> 00:29:19.519
They really truly are an asset for every home baker.
00:29:19.599 --> 00:29:22.400
And you and I both have quite a few of them in our own kitchens.
00:29:22.480 --> 00:29:26.720
You know, my favorite, I think, is the uh countertop proofer.
00:29:26.880 --> 00:29:30.559
I don't know, you're into the baking steel, but they have a lot of great tools.
00:29:30.799 --> 00:29:31.920
I love a baking steel.
00:29:32.160 --> 00:29:39.200
Whether you're a first-time baker or you're like in deep like us, there's something for you at broadandtailor.com.
00:29:39.279 --> 00:29:44.079
That's B-R-O-D-A-N-D-T-A-Y-L-O-R.com.
00:29:44.640 --> 00:29:48.000
This episode is brought to you by our sourdough starter.
00:29:48.160 --> 00:29:55.039
If this conversation has you ready to hit the kitchen, but you don't want to make your own starter, which I mean, you should try because it's a fun exercise.
00:29:55.119 --> 00:30:00.640
But if you don't want to, you can order ready-made fresh starter directly from us.
00:30:00.799 --> 00:30:07.119
Place an order on our website, and we'll send you an adorable little jar of starter from the King Arthur Bakery.
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Couldn't be easier.
00:30:08.480 --> 00:30:14.799
You can make Chad's classic tartine loaf or any of the amazing sourdough recipes on our website or in the Big Book of Bread.
00:30:15.039 --> 00:30:21.200
You can find Sourdough Starter by searching Sourdough Starter on our shop site at kingarthurbaking.com.
00:30:21.279 --> 00:30:21.680
Yeah.
00:30:22.000 --> 00:30:25.200
Well, it's time for our next segment, Ask the Bakers.
00:30:25.279 --> 00:30:27.920
For Ask the Bakers, we want to hear from you.
00:30:28.079 --> 00:30:37.200
If you have a baking question for us, head to KingArthurBaking.com forward slash podcast to record a voice message, and we may end up using it on the show.
00:30:37.359 --> 00:30:41.200
That's kingarthurbaking.com forward slash podcast.
00:30:41.440 --> 00:30:48.480
And of course, if you have a baking question that simply can't wait, you can always reach out to our bakers hotline via phone, email, or online chat.
00:30:48.559 --> 00:30:52.720
Just go to kingarthurbaking.com slash bakers dash hotline.
00:30:52.880 --> 00:30:54.960
That's bakers dash hotline.
00:30:55.440 --> 00:31:00.559
Uh or call us at 855-371-2253.
00:31:00.799 --> 00:31:02.960
That's 2253 as in bake.
00:31:03.519 --> 00:31:12.079
You know, probably on balance, we have gotten the most listener questions over the course of all these seasons about sourdough bread.
00:31:12.160 --> 00:31:12.480
Yeah.
00:31:12.640 --> 00:31:13.839
People have a lot of questions.
00:31:14.000 --> 00:31:14.240
Yeah.
00:31:14.720 --> 00:31:16.160
We have a few answers.
00:31:16.799 --> 00:31:17.359
A lot of questions.
00:31:17.519 --> 00:31:17.839
We have a few.
00:31:17.920 --> 00:31:22.480
Yeah, we've got some of the same questions, you know, more than once.
00:31:22.720 --> 00:31:26.960
So we picked, you know, we picked some of the most commonly asked questions.
00:31:27.440 --> 00:31:30.079
Um and we're gonna take a stab at answering them.
00:31:30.240 --> 00:31:31.680
So let's hear our first one.
00:31:33.599 --> 00:31:36.079
Hi, this is Carla Lolly calling.
00:31:36.319 --> 00:31:44.720
I recently asked my audience on food processing, my newsletter on Thumbsack, a burning question about the hour to starter.
00:31:45.440 --> 00:31:47.839
Why do people lie about how sensitive it is?
00:31:48.240 --> 00:31:53.759
Over the past few years, I've done finding the fridge for a month at the time and never feed it.
00:31:58.880 --> 00:32:08.400
All these stories about people who take their furters on vacation or further furter year-round, even though they really only bake in the fall and winter.
00:32:08.799 --> 00:32:11.039
Why are people so histrionic about this?
00:32:11.359 --> 00:32:13.599
I thought I'd call and get your take.
00:32:18.240 --> 00:32:25.680
I don't know about you, but when Carla Lally put this on her Substack, I got millions of people sending it to me.
00:32:25.920 --> 00:32:26.880
You know, like, did you see this?
00:32:26.960 --> 00:32:27.359
Did you see this?
00:32:27.519 --> 00:32:28.480
Like, yes, I saw it.
00:32:28.640 --> 00:32:30.880
So I'm so glad she called in uh dancer.
00:32:31.039 --> 00:32:32.079
I have a lot of thoughts on this.
00:32:32.240 --> 00:32:32.400
Yes.
00:32:32.559 --> 00:32:36.000
Um personally, uh, first of all, Carla Lally, great.
00:32:36.240 --> 00:32:37.279
Follow her Substack.
00:32:37.359 --> 00:32:39.920
If you're not you know following food processing, definitely get in there.
00:32:40.079 --> 00:32:42.319
Um She has a new book coming out, new cookbook coming out.
00:32:42.559 --> 00:32:44.079
Yeah, uh Food is a Feeling.
00:32:44.720 --> 00:32:47.680
And her feeling is yeah, she's cooking a lot of feelings, you know.
00:32:48.160 --> 00:32:49.599
She should be a guest for a lot of food.
00:32:49.920 --> 00:32:51.519
So we also have a lot of thoughts and feelings.
00:32:52.000 --> 00:32:58.640
Um so it's I love that she uses the word histrionic, one of my favorite words to describe, especially food people sometimes.
00:32:59.039 --> 00:33:00.240
Um and it's true.
00:33:00.319 --> 00:33:10.000
So there is a lot of chatter sometimes about sourdough starters and how um uh I will say uh obsessive sometimes people can get about feeding them.
00:33:10.240 --> 00:33:11.759
I think there are a few things going on here.
00:33:11.920 --> 00:33:16.559
First of all, let's let's just um bust the myth right away.
00:33:16.799 --> 00:33:21.680
You do you can keep your sourdough starter in the fridge for a long time.
00:33:21.839 --> 00:33:22.079
Yes.
00:33:22.240 --> 00:33:23.440
They are very hard to kill.
00:33:23.599 --> 00:33:23.839
Yes.
00:33:24.079 --> 00:33:25.839
Um, I've pulled starters out.
00:33:25.920 --> 00:33:30.880
I think I've mentioned on the show I have about five or six starters in my fridge of various ages.
00:33:31.119 --> 00:33:38.079
I have pulled out starters that are, I mean, they look like they look like biological disasters.
00:33:38.240 --> 00:33:44.960
I mean, they they're they're almost solid at the bottom, and there's a really big layer of black hooch on top.
00:33:45.119 --> 00:33:45.440
Yeah.
00:33:45.599 --> 00:33:49.839
I just pour it out, dig out a little bit, feed it, and it's true.
00:33:49.920 --> 00:33:50.880
It does, it does revive.
00:33:51.039 --> 00:33:51.680
It does revive.
00:33:51.839 --> 00:34:10.159
Um, and I remember when I started here at King Arthur, I was so um inspired by a recipe on our website for Panda Capagania, which was positioned almost exclusively at that time as a bread you could make with discard without having to feed your source.
00:34:11.199 --> 00:34:17.280
What's interesting is that that book recipe is in on the big book of bread, and we positioned it much differently.
00:34:17.440 --> 00:34:19.119
We advised that you feed your starter.
00:34:19.280 --> 00:34:19.599
Yes.
00:34:19.840 --> 00:34:21.679
Which was a decision that you and Martin made.
00:34:21.840 --> 00:34:22.400
I'm putting you on the spot.
00:34:22.480 --> 00:34:23.519
Yeah, I don't think you know what I was gonna say.
00:34:23.920 --> 00:34:29.599
But it's interesting to talk about why we did that, because I think that answers this question about why we talk about feeding starters.
00:34:29.679 --> 00:34:29.920
Yes.
00:34:30.159 --> 00:34:34.079
Even though you don't have to, it's a good idea to do it.
00:34:34.320 --> 00:34:34.400
Right.
00:34:34.559 --> 00:34:38.800
So if you are keeping, I mean, in some of this, we're we're re-treading old territory.
00:34:38.960 --> 00:34:43.199
If you're keeping your starter at room temperature, you've got to feed it.
00:34:43.360 --> 00:34:44.480
You have to feed it every day.
00:34:44.960 --> 00:34:46.719
Like you know getting around that.
00:34:46.880 --> 00:34:49.840
If you're not baking all the time, yes, you can put it in your fridge.
00:34:49.920 --> 00:35:01.199
And what we advise, best practice, is to feed it like take it out of the fridge, feed it like once a week, let it sit at room temperature for a couple of hours, put it back in the fridge.
00:35:02.239 --> 00:35:03.760
Uh, can you go longer?
00:35:04.320 --> 00:35:05.760
Definitely you can go longer.
00:35:05.920 --> 00:35:12.159
I would say, you know, there is a difference, and and Martin is very like makes this same distinction.
00:35:12.320 --> 00:35:17.440
There's a difference between, you know, starter that will work.
00:35:17.679 --> 00:35:26.559
I'm using your quotes, like that, you know, like will cause your dough to rise, and starter that's at optimal health.
00:35:26.960 --> 00:35:27.679
Absolutely.
00:35:29.119 --> 00:35:35.039
And the only way you can really like you would really be able to see that is to do like a side-by-side comparison.
00:35:35.280 --> 00:35:44.079
Like, and I don't doubt that like Carla takes her uh starter out of the fridge, she gives it a couple of feeds at room temperature, and it works fine.
00:35:44.320 --> 00:35:47.679
It raises, you know, it it raises a loaf of bread, right?
00:35:47.920 --> 00:35:49.519
I think it's key is she said two days.
00:35:49.760 --> 00:35:50.159
Two days.
00:35:50.320 --> 00:35:50.800
And that's true.
00:35:50.880 --> 00:35:52.800
Like in and that could be two feedings a day.
00:35:53.039 --> 00:35:53.360
Sure.
00:35:53.440 --> 00:35:54.320
Let's try that.
00:35:54.480 --> 00:35:59.679
Like take it out of you know, the fridge, give it two or four feeds, bake a loaf of bread with it.
00:36:00.159 --> 00:36:00.480
See.
00:36:00.639 --> 00:36:09.039
But then like keep it on the keep it on your counter, feed it every day, and then bake that same loaf of bread, you know, a week later after daily feedings and just see.
00:36:09.440 --> 00:36:24.239
Because my guess would be that, you know, after you give your starter a little more TLC at room temperature, it's just going to be like more vivacious and less also notably less acidic.
00:36:24.559 --> 00:36:29.199
Because I think that, you know, I'm not expecting like a regular person goes to get a pH monitor.
00:36:29.280 --> 00:36:35.760
I mean, you could if you're like super curious, but you know, as you give your starter more feedings, it's going to become less acidic.
00:36:35.840 --> 00:36:39.280
A less acidic starter, I think, performs better.
00:36:39.760 --> 00:36:43.679
Um, you know, so the only way to really know would be to do like a side-by-side test.
00:36:43.840 --> 00:36:46.000
But I think, you know, I think that Carla is right.
00:36:46.079 --> 00:36:48.000
That do you need to take your starter on vacation?
00:36:48.320 --> 00:36:49.119
Definitely not.
00:36:49.280 --> 00:36:52.320
Like, do you need to have somebody come to your house?
00:36:52.639 --> 00:36:53.920
Like, you know, it's not a pet.
00:36:54.000 --> 00:36:55.280
Like people are like, it's a pet.
00:36:55.360 --> 00:36:56.000
It's not a pet.
00:36:56.159 --> 00:36:56.800
It's absolutely true.
00:36:56.880 --> 00:36:59.599
I can, I can, I am living proof.
00:36:59.679 --> 00:37:01.519
Well, I've done that, I've done this in my house.
00:37:01.599 --> 00:37:12.320
I have been converted from someone who kept his starter in the fridge for months at a time, pulled it out, revived it, made bread with it, and someone who lives in a house now with a regularly fed starter.
00:37:12.400 --> 00:37:14.960
I'm not the one feeding it, but I have but I have access to it.
00:37:15.199 --> 00:37:17.039
And it is the difference is palpable.
00:37:17.119 --> 00:37:18.239
It is a stronger starter.
00:37:18.320 --> 00:37:20.400
It gives you a better rice, it gives you better bread.
00:37:20.559 --> 00:37:25.039
The difference is not that big of a deal.
00:37:25.119 --> 00:37:29.599
And so you can definitely get great bread out of uh uh neglected starter.
00:37:29.679 --> 00:37:32.559
Carla, thank you for keeping this discourse alive and calling in.
00:37:32.880 --> 00:37:35.119
Um let's go to our next question.
00:37:35.599 --> 00:37:36.159
Hi there.
00:37:36.239 --> 00:37:38.719
I can't believe I finally found this podcast.
00:37:39.039 --> 00:37:40.800
Oh my god, my dreams come true.
00:37:41.119 --> 00:37:41.519
Period.
00:37:41.679 --> 00:37:55.039
So I have been making sourdough for you know, like everybody else since 2020, and I think I'm gonna go and I pay very well.
00:38:14.159 --> 00:38:19.840
Or just throwing out in with murder and flour and water right away.
00:38:21.280 --> 00:38:30.960
Um, these are two enormous questions that we could build entire episodes around.
00:38:31.039 --> 00:38:34.960
And we probably will because this is our most uh you know our most appreciative listener.
00:38:35.199 --> 00:38:36.000
Her dreams came true.
00:38:36.400 --> 00:38:40.079
Yeah, I mean, and also a topic that people can talk about endlessly.
00:38:40.320 --> 00:38:42.480
I mean, truly, and so many nuances to it.
00:38:42.639 --> 00:38:46.079
Um okay, well, let's just do our best to peel the onion, okay?
00:38:46.480 --> 00:38:47.760
Start with Levain, I guess.
00:38:47.920 --> 00:38:48.159
Okay.
00:38:48.400 --> 00:38:51.039
To me, this is a this is a really interesting question.
00:38:51.199 --> 00:38:58.320
It sort of speaks to what what what our understanding of Lavaine is.
00:38:58.639 --> 00:39:00.880
Well, so tell people, tell listeners what Levain is.
00:39:01.280 --> 00:39:02.239
Levain or Levan?
00:39:02.480 --> 00:39:02.719
Levan.
00:39:03.039 --> 00:39:04.239
I mean, I mean, God knows.
00:39:04.480 --> 00:39:06.719
Levine knows I'm not the one to decide.
00:39:07.039 --> 00:39:09.519
Um it's a preferment.
00:39:09.679 --> 00:39:19.840
A preferment is just a small amount of culture or starter, flour and water that is mixed before you incorporate the rest of the flour and water into the dough.
00:39:20.239 --> 00:39:21.760
Usually about 12 hours ahead.
00:39:22.079 --> 00:39:37.039
Yeah, and you mix it, you mix it ahead of time and you give it like a head start, and it really is there to, you know, start fermenting, start the fermentation process, start the hydration process, and it builds a lot of flavor that then when you incorporate it into the larger batch of dough is distributed through the.
00:39:37.440 --> 00:39:38.400
And what does Martin always say?
00:39:38.559 --> 00:39:40.159
It's a bullion cube of flavor.
00:39:40.320 --> 00:39:40.800
Yeah, that's a good thing.
00:39:41.039 --> 00:39:42.639
Which I think is an interesting way to think about it.
00:39:42.800 --> 00:39:42.960
Yeah.
00:39:43.119 --> 00:39:54.320
Um it's also nice because that process of making a preferment is essentially like giving your culture, your sourdough starter, like an additional feed.
00:39:54.880 --> 00:39:55.199
Right.
00:39:55.519 --> 00:40:01.519
So, you know, say you're feeding your starter once a day, and it's like, okay, it's time to feed my starter.
00:40:01.599 --> 00:40:06.159
Well, like you can make that preferment and, you know, juice up your starter that way.
00:40:06.239 --> 00:40:08.320
So it helps to build the strength of the starter, also.
00:40:08.559 --> 00:40:08.880
Yeah.
00:40:09.039 --> 00:40:09.599
Yeah.
00:40:10.000 --> 00:40:18.480
The question of Lavon or no Levon, Levain or no Lavaine is interesting to me because to me, it seems it's just very specific to the recipe.
00:40:18.639 --> 00:40:21.360
Some bread recipes have it, some bread recipes don't.
00:40:21.599 --> 00:40:30.719
It to me, it's not a uh, it's not something that I would throw into any bread recipe that doesn't have it already.
00:40:31.199 --> 00:40:32.000
I suppose you could.
00:40:32.239 --> 00:40:32.639
You could.
00:40:32.719 --> 00:40:33.039
You could.
00:40:33.679 --> 00:40:40.880
I wouldn't, I personally wouldn't mess with the formula that way because I trust that the formula was written to work without it.
00:40:41.119 --> 00:40:41.280
Right.
00:40:41.440 --> 00:40:47.599
And if you were gonna do that, I mean, because you could say you were like, I want to, I wanna add a preferment to this.
00:40:48.000 --> 00:40:58.000
Then you would that's fine to do, but you have to make sure that you account for the amount of flour and the amount of water that you're putting in the preferment in the to in the total quantity of flour and water in the rest of the floor.
00:40:58.239 --> 00:40:59.599
You have to accurately subtract it.
00:40:59.679 --> 00:40:59.840
Yeah.
00:41:02.159 --> 00:41:04.480
Yeah, otherwise you're gonna have too much flour, too much water.
00:41:04.559 --> 00:41:04.639
Yeah.
00:41:04.800 --> 00:41:04.960
Yeah.
00:41:05.199 --> 00:41:09.199
Now to the Autolise question, because this is a two-parter, real doozy of a question.
00:41:09.440 --> 00:41:12.239
But since she's a true fan, I'm gonna answer both parts of the question.
00:41:12.480 --> 00:41:17.360
Um, so we thought and talked a lot about Autolise when we were writing the big book of bread.
00:41:17.440 --> 00:41:28.079
So Autolise, for listeners who don't know, is um you combine some of the flour and some of the water in a recipe, and you just let it sit for about 30 minutes.
00:41:28.159 --> 00:41:30.480
And then you add the salt and the starter.
00:41:31.679 --> 00:41:39.360
The reason that some bakers like to do that is that it prehydrates a portion of the flour and it helps with the extensibility of the dough.
00:41:39.519 --> 00:41:41.280
So like how stretchy it is.
00:41:43.519 --> 00:41:59.280
I think if you are making the conclusion that we drew after doing some, you know, considerable testing and thinking about it is that we think that that process is probably more vital in a larger bakery setting when you're making like more loaves of bread.
00:41:59.519 --> 00:42:06.159
And then we didn't find that it made a huge difference when you're making a loaf or two.
00:42:06.320 --> 00:42:13.360
And what is the risk of it is that you forget to add those things.
00:42:13.599 --> 00:42:14.239
Like you forget to do that.
00:42:16.239 --> 00:42:16.559
Exactly.
00:42:16.639 --> 00:42:16.800
Exactly.
00:42:17.119 --> 00:42:18.159
Which in which case, game over.
00:42:18.400 --> 00:42:18.800
Game over.
00:42:19.119 --> 00:42:23.760
Because there is not sorry to Tuscany, but there is nothing worse than unsalted bread.
00:42:24.000 --> 00:42:24.320
It's terrible.
00:42:24.559 --> 00:42:25.920
It is just foul.
00:42:26.159 --> 00:42:26.639
It's terrible.
00:42:27.119 --> 00:42:34.480
In our testing, what we determined, and and the compromise that we settled on is something that we call Auto Lee's light.
00:42:34.559 --> 00:42:36.400
So we actually mix everything together.
00:42:36.480 --> 00:42:38.639
So flour, water, starter, salt.
00:42:38.800 --> 00:42:42.079
But then we, in some of the recipes, we do build in a rest period.
00:42:42.239 --> 00:42:51.360
And that rest period is helpful because, you know, yes, salt has some impact on extensibility, but we found that it wasn't like a like a huge difference.
00:42:51.519 --> 00:42:55.360
And that the benefit from resting did allow the, you know, the flour to hydrate.
00:42:55.440 --> 00:42:58.079
It did make it a little stretchier, easier to work with.
00:42:58.639 --> 00:43:00.239
So that's where we sort of settled.
00:43:00.320 --> 00:43:06.800
So there are some recipes in the big book of bread that use this autolise light, which is basically like mix everything together, but then let it rest.
00:43:06.960 --> 00:43:12.880
And it's not a true autolise because the starter and salt would be omitted in a true autolise.
00:43:13.199 --> 00:43:14.000
It's a salt elise.
00:43:14.239 --> 00:43:16.159
It's a salt elise, yes, exactly.
00:43:16.400 --> 00:43:22.960
Um and I think it gets some of the benefits of an auto-lease without the risk of like, oh, you've forgotten to add things.
00:43:23.119 --> 00:43:30.960
Um, and also like without drawing out the process even more, because sometimes the auto lease is like, let it sit for an hour and then, you know, start with your recipe.
00:43:31.119 --> 00:43:31.360
Yeah.
00:43:31.599 --> 00:43:37.440
Um, and you know, I know there are diehards out there who are listening to this that are like, I always auto-lease, like you fool.
00:43:37.599 --> 00:43:38.320
And that's fine.
00:43:38.400 --> 00:43:42.159
Like, I think if that's what you want to do, like it's not gonna hurt.
00:43:42.400 --> 00:43:44.320
Um, and in some cases it will help.
00:43:44.480 --> 00:43:59.440
Like, I do think auto lease can be useful in like um doughs that have like a higher percentage of whole grain flour because those benefit from like the extra hydration time and you want that extra extensibility that's like not inherent to the flour.
00:44:00.159 --> 00:44:09.199
Um, you know, or if you're making a bread dough that has high gluten flour in it, like then I think an Autolise might be indicated more than you know it would in other cases.
00:44:09.519 --> 00:44:13.840
But I don't think there's like you know, there's no hard and fast rule about it.
00:44:14.000 --> 00:44:14.159
No.
00:44:14.559 --> 00:44:15.039
Thank God.
00:44:15.280 --> 00:44:16.559
So I hate rules.
00:44:16.880 --> 00:44:23.119
So we are a little odilese skeptical when it comes to small batches of bread for the home baker.
00:44:23.199 --> 00:44:23.360
Yeah.
00:44:23.599 --> 00:44:25.360
But if you want to do it, go for it.
00:44:25.440 --> 00:44:25.599
Yeah.
00:44:25.840 --> 00:44:27.679
Let's go to our next question.
00:44:29.199 --> 00:44:29.920
Good evening.
00:44:30.079 --> 00:44:44.239
Um, I'm calling to find out if you have any ideas for making my sourdough bread or sourdough yeast a bit more punkent because I would like it to taste even more sour.
00:44:44.480 --> 00:44:46.320
And I'm not sure how to go about that.
00:44:46.639 --> 00:44:51.280
If you have any ideas, I would certainly be open to them.
00:44:51.599 --> 00:44:52.559
Thank you again.
00:44:52.960 --> 00:44:53.840
Good night.
00:44:55.280 --> 00:44:55.920
Hi, Kira.
00:44:56.320 --> 00:44:56.960
Very cute.
00:44:57.119 --> 00:44:58.079
Um, Kira.
00:44:58.400 --> 00:45:02.320
Uh so Kira obviously has not done tequila shots in her life.
00:45:02.400 --> 00:45:03.599
This is a very simple way to do this.
00:45:03.679 --> 00:45:12.000
All you do is you you cut a slice of sourdough, you cut a slice of lime, suck on the lime, eat the bite of sourdough, it works wonders.
00:45:12.719 --> 00:45:13.119
Sour.
00:45:14.639 --> 00:45:17.599
This is a question we get a lot, though, because I think it's interesting.
00:45:17.679 --> 00:45:22.880
Sometimes people will eat uh, you know, a piece of sourdough bread and they're like, it doesn't taste very sour.
00:45:23.440 --> 00:45:30.880
And, you know, that sort of tanginess that you get in some sourdough bread is not necessarily a hallmark of sourdough bread.
00:45:31.039 --> 00:45:33.599
And that's why these, you know, sometimes people are like, oh, I don't like sourdough bread.
00:45:33.760 --> 00:45:34.159
Too tangy.
00:45:34.400 --> 00:45:35.679
And you're like, well, not necessarily.
00:45:35.840 --> 00:45:36.480
So you can take it.
00:45:36.639 --> 00:45:38.159
They can raise on San Francisco sourdough.
00:45:38.480 --> 00:45:39.199
Yeah, well, yeah.
00:45:39.440 --> 00:45:47.519
Um, and we've talked about the San Francisco sourdough and how some of those commercial loaves actually have citric acid added to them to make them tangier.
00:45:47.679 --> 00:45:48.960
So I mean, you could do that.
00:45:49.039 --> 00:45:50.079
Would I recommend doing that?
00:45:50.239 --> 00:45:50.800
Definitely not.
00:45:50.960 --> 00:45:53.119
Because I don't think that gives you the best results.
00:45:53.360 --> 00:45:56.480
There are things that you can manipulate to get a more sour bread.
00:45:56.800 --> 00:46:03.440
Um, and I think chief among them is giving your bread like long cold fermentation.
00:46:03.760 --> 00:46:10.480
So the longer it sits in bulk fermentation in a cold environment, the more sour it's gonna become.
00:46:11.360 --> 00:46:11.760
Yeah.
00:46:11.920 --> 00:46:19.840
And so we mentioned earlier the recipe uh for classic uh panelavan uh in the big book of bread.
00:46:20.000 --> 00:46:21.840
We also have recipes like that on the site.
00:46:22.079 --> 00:46:28.239
And this is an interesting recipe to talk about in terms of sourness because that recipe gives you an option.
00:46:28.400 --> 00:46:38.719
You have a preferment, which is gonna give you lots of flavor, you let that go overnight, you shape, you know, you do the bigger mix, bulk, shape, and you can bake immediately the next day.
00:46:38.960 --> 00:46:53.679
Or you can give it a cold retard in the fridge, and and that's when you're gonna make the difference between a loaf that is has a has a lot of flavor and a loaf that's gonna have even more flavor and even more sourness to it.
00:46:54.000 --> 00:46:55.039
And you can even go longer.
00:46:55.199 --> 00:47:04.960
I mean, there is a threshold at which like your dough loses strength and you know becomes sort of flabby and you know won't rise as well, but you can push that cold fermentation for quite a long time.
00:47:05.039 --> 00:47:18.800
And I've accidentally done it, you know, like when we were doing testing for the big book of bread, like I would find dough and like, oh, um it's like a very particular problem I know, but I would like forget about doughs and then you're like, well, I might as well just bake it and see what happens.
00:47:19.039 --> 00:47:23.440
Um, and yeah, the ones that sat around longer, it just got tangier and tangier.
00:47:23.760 --> 00:47:25.039
So that is what I would recommend.
00:47:25.199 --> 00:47:36.800
If you have a recipe that you love, rather than just like, you know, baking it immediately, take that dough, you know, in shaped in Spaneton, cover it, tuck it in the fridge overnight, and then bake it the next morning, and you'll see.
00:47:36.880 --> 00:47:40.400
I mean, or the next evening, even, and you'll see a difference in the flavor.
00:47:41.199 --> 00:47:46.719
And that is a trick you can apply to a recipe that may not necessarily have it.
00:47:46.960 --> 00:47:48.239
You could experiment with that, right?
00:47:48.320 --> 00:47:57.519
I mean, so we we I was talking a little bit earlier about how I wouldn't necessarily just me personally, I wouldn't add a preferment to a recipe that doesn't call for it.
00:47:57.760 --> 00:47:58.320
That's just me.
00:47:58.480 --> 00:47:58.800
Yeah.
00:47:59.360 --> 00:48:06.880
But I would, again, talking about me, I would experiment with holding a loaf in a cold environment overnight to experiment with.
00:48:07.199 --> 00:48:08.159
I think that's pretty low risk.
00:48:08.400 --> 00:48:09.039
Yeah, it's low risk.
00:48:09.119 --> 00:48:17.280
And it's, I mean, the the refrigeration slows fermentation, slows fermentation down so much, like to a crawl, right?
00:48:17.440 --> 00:48:21.920
And so you don't really have to worry about like overproofing your bread in that time.
00:48:22.000 --> 00:48:24.800
If you left on the counter, like you would have to worry about it.
00:48:25.039 --> 00:48:27.920
But in the fridge, it's just like at a snail's pace.
00:48:28.159 --> 00:48:30.480
So I think it's it is pretty low risk.
00:48:30.960 --> 00:48:38.320
So in this scenario where you've taken a loaf and you've, you know, stuck it in the fridge for 12 hours, right?
00:48:38.480 --> 00:48:44.400
Uh more than the recipe says, would you let it warm up for an hour before you put it in the oven?
00:48:44.559 --> 00:48:46.079
Would you take it out while your oven preheats?
00:48:46.239 --> 00:48:47.599
Or would you go it do it straight from it?
00:48:47.840 --> 00:48:48.719
Uh it sort of depends.
00:48:48.800 --> 00:48:51.360
I mean, I would probably just evaluate the dough when it comes out.
00:48:51.519 --> 00:48:54.400
Like, you know, and and we we talk a lot about what you're looking for.
00:48:54.559 --> 00:48:59.760
Like I sort of would like wiggle the banneton and like it should look marshmallowy and it should be bubbly.
00:48:59.840 --> 00:49:04.239
And you know, I think sometimes you can just tell by looking at it um that it's ready to go.
00:49:04.320 --> 00:49:08.480
And sometimes it also depends on how far you have pushed the first fermentation, right?
00:49:08.559 --> 00:49:10.800
Like before you put it in the fridge.
00:49:11.199 --> 00:49:17.519
So like if you feel like, oh, I've I've like gone to maximal fermentation there, which frankly most homebakers don't do.
00:49:17.599 --> 00:49:32.800
So um, then you might just take it straight out of the it's also, I will say, just I find it easier to score a cold from the fridge, loaf of bread, to get like a nice score that will help the loaf release in the oven.
00:49:33.039 --> 00:49:42.639
So, you know, oftentimes I will try and push the first fermentation, get it in the banneton, and then um put it in the fridge, and then the next day just turn it out right away without letting it warm up.
00:49:42.719 --> 00:49:42.880
Yeah.
00:49:43.039 --> 00:49:44.480
Um, because it's easier to score.
00:49:44.880 --> 00:49:46.719
It definitely is easier to handle cold.
00:49:46.880 --> 00:49:49.360
Uh I have a really cold refrigerator.
00:49:49.519 --> 00:49:59.119
So I sometimes I experience an opposite problem where it like it slows down fermentation so much that I feel like I want to give it, I want it to wake up a little bit before I bake it.
00:49:59.199 --> 00:50:03.440
So I've I'll take it out, you know, put it on my counter while my oven preheats.
00:50:03.679 --> 00:50:03.840
Okay.
00:50:04.159 --> 00:50:05.599
It's like just 45 minutes or so.
00:50:05.760 --> 00:50:08.400
It's not like a huge it's not like I'm giving it a huge amount of time.
00:50:08.639 --> 00:50:11.119
But just to give it that last little boost.
00:50:11.199 --> 00:50:15.599
Um, but you really just have to pay attention and and look at how your loaf uh feels.
00:50:16.000 --> 00:50:16.880
Good question, though.
00:50:17.119 --> 00:50:20.400
And that was a really sweet call, and that was just lots of sweet calls.
00:50:20.800 --> 00:50:23.679
Um now we're gonna go into the sour part of the podcast.
00:50:24.239 --> 00:50:25.760
The sourdough, the sour.
00:50:26.880 --> 00:50:36.480
Because every episode we love to check in with Jessica to see what wildly surprising and full-throated ideas are in her head, a segment we call lovingly just opinions.
00:50:36.800 --> 00:50:39.519
Jessica, what is your just opinion about sourdough?
00:50:40.559 --> 00:50:53.519
Well, it's interesting because I think, you know, at the top of the show, we were talking about how that tartine loaf just took off, you know, and suddenly like the the bread that you would get was this this particular style of bread.
00:50:53.599 --> 00:50:59.199
And and do not get me wrong, like I was talking earlier about how much I love that that style of bread.
00:50:59.519 --> 00:51:00.159
Holding it to your chest.
00:51:00.400 --> 00:51:01.599
Holding it to my chest like an infant.
00:51:01.840 --> 00:51:02.960
It was my baby.
00:51:03.199 --> 00:51:08.239
Um and I think it's a delicious, you know, a delicious thing to eat.
00:51:08.480 --> 00:51:12.960
I will say though, that I don't think it is perfect for every application.
00:51:13.199 --> 00:51:33.039
And you know, there's some that are gonna disagree with me, but like you toast that bread and like go ahead, put your butter and peanut butter on it and just like watch it rain through those holes, you know, like that like large, like open structure, open hold structure that everyone is questing for.
00:51:33.199 --> 00:51:34.800
Like, look at my crumb, evaluate my crumb.
00:51:34.880 --> 00:51:35.519
What is my crumb?
00:51:35.679 --> 00:51:36.960
Like, I don't know.
00:51:37.039 --> 00:51:44.079
I think sometimes it gets it goes too far, and you're like, well, what am I supposed to do with this crust like with a web inside?
00:51:44.239 --> 00:51:47.760
Like, how am I supposed to like there's no bread, like, where did the bread go?
00:51:48.559 --> 00:51:55.440
So I think that that bread is like has obviously like some delicious applications.
00:51:55.920 --> 00:51:59.360
But you know, like if I'm for morning toast, like I don't mind.
00:51:59.440 --> 00:52:03.760
Like, I don't think a tighter crumbed bread is a flawed bread, is all I'm saying.
00:52:03.840 --> 00:52:10.320
It's like it's just a different, or even like a tighter crumbed sourdough bread, like a sourdough sandwich loaf.
00:52:10.480 --> 00:52:12.480
Like, I don't think it's a lesser than.
00:52:12.559 --> 00:52:23.360
And it's interesting because uh we spend a lot of time looking at, you know, like what people on Reddit are talking about sourdough, and everyone is obsessed with getting the super open crumb.
00:52:23.519 --> 00:52:27.039
Like it has become like the benchmark of a good loaf of bread.
00:52:27.360 --> 00:52:34.320
And I just I I push back a little bit against that because I think it is a certain style of good loaf of bread.
00:52:34.480 --> 00:52:36.880
And and that is a great thing to make some of the time.
00:52:37.119 --> 00:52:44.159
But often, like I'm turning to like a close crumbed, you know, still sourdough, but like a sandwich loaf or something like that.
00:52:44.239 --> 00:52:48.239
Cause you get the flavor, but like, for God's sakes, you can put some jelly on it.
00:52:48.480 --> 00:52:51.199
You know, like, is that too much to ask?
00:52:51.920 --> 00:52:54.719
Well, you know, it is it's a flex now, right?
00:52:54.800 --> 00:52:56.639
You know, I mean, and it's a challenge to get it.
00:52:56.719 --> 00:53:07.440
And and right now, uh, we're about to come out with a recipe that you're gonna hate, you know, a super open, super high hydration sourdough, uh, much like the ones you're talking about.
00:53:07.519 --> 00:53:13.519
Um, and we're even developing an entire on-demand class about it because it is so many people's holy grail.
00:53:13.599 --> 00:53:16.400
People want to be like, so I think part of it is that they just want that challenge.
00:53:16.559 --> 00:53:18.719
But it is interesting to think about the pendulum.
00:53:18.880 --> 00:53:21.440
And I just wonder if the pendulum is going to swing back that way.
00:53:21.519 --> 00:53:23.039
And I feel like it kind of is slowly.
00:53:23.119 --> 00:53:27.280
Like, okay, we went super open chrome, and now we're now it's gonna be wonder bread.
00:53:27.519 --> 00:53:28.400
It's gonna tighten up again.
00:53:28.559 --> 00:53:30.320
Yeah, now we're gonna go back to Wonder Bread.
00:53:30.400 --> 00:53:36.400
Yeah, it's just gonna be like a piece of bread that you can just squish in your hand into a tiny ball, you know?
00:53:36.480 --> 00:53:39.760
Like um and I think you just kicked off the pendulum swinging back.
00:53:40.000 --> 00:53:40.480
I hope so.
00:53:40.639 --> 00:53:41.679
I trendsetter.
00:53:41.760 --> 00:53:42.000
Yeah.
00:53:42.159 --> 00:53:50.719
Um yeah, I think there's there's room at the table for for both styles, but I would I would just say to people, like, don't forget, or don't think it's lesser than.
00:53:50.880 --> 00:53:54.960
Like there's lots of ways to use sourdough that aren't that type of bread.
00:53:55.039 --> 00:54:00.639
And I think they're delicious too and worthy of veneration in the way that we venerate the tartine loaf.
00:54:00.800 --> 00:54:01.119
Yeah.
00:54:01.440 --> 00:54:03.199
I'm disappointed in this just opinion.
00:54:03.280 --> 00:54:04.639
It's way too reasonable.
00:54:04.960 --> 00:54:08.559
I mean, it's not really that, it's not really that hard to I mean, it's it's nice.
00:54:08.639 --> 00:54:09.760
This has been a very nice episode.
00:54:10.000 --> 00:54:11.119
I know, I'll work harder next time.
00:54:11.519 --> 00:54:13.679
I gotta kick it back to something to be my old self.
00:54:13.840 --> 00:54:16.880
Uh what are you gonna bake this week, David?
00:54:17.199 --> 00:54:21.679
Well, all this talk about sourdough got me in a sourdough mood, which I'm usually in anyway.
00:54:21.760 --> 00:54:22.159
Yeah.
00:54:22.400 --> 00:54:27.760
Um, but uh, I'm gonna go a little sweet with it, a little enriched, tight crumb.
00:54:28.079 --> 00:54:30.880
We have a new recipe on the site for a sourdough chocolate babka.
00:54:30.960 --> 00:54:33.039
And I think we were talking about this in a previous episode.
00:54:33.199 --> 00:54:36.480
I like the I like chocolate with sourdough.
00:54:36.719 --> 00:54:37.920
I like that lactic tang.
00:54:38.000 --> 00:54:39.840
I think really works well with uh chocolate.
00:54:39.920 --> 00:54:41.280
So I think it's a very good pairing.
00:54:41.440 --> 00:54:44.320
Um I love a chocolate sandwich with sourdough bread.
00:54:44.400 --> 00:54:45.840
So this is you turned me onto that.
00:54:46.000 --> 00:54:48.719
So this is just this is that just in loaf form.
00:54:48.960 --> 00:54:59.920
Um I'm gonna do, we have, well, listeners will know, and my coconut agenda has been fully realized because we have this new um creamy coconut sheet cake.
00:55:00.159 --> 00:55:04.000
It's combining two of my loves sheet cakes and coconut.
00:55:04.480 --> 00:55:07.039
Um I mean, I'm gonna have to make it for dinner.
00:55:07.119 --> 00:55:07.840
It's because it's a big cake.
00:55:07.920 --> 00:55:10.800
It's you know for dinner party.
00:55:10.880 --> 00:55:12.000
I'm gonna make it for dinner.
00:55:12.239 --> 00:55:17.679
Um it's got coconut milk, it's got coconut extract, it's got like a soak, sort of like a trace leches.
00:55:18.159 --> 00:55:19.519
Um keep me away.
00:55:19.760 --> 00:55:20.400
Keep me away.
00:55:20.559 --> 00:55:22.639
Well, I won't invite you to my dinner party then.
00:55:22.800 --> 00:55:26.880
Um and that was a contributor recipe, and it looks really great.
00:55:26.960 --> 00:55:28.000
Uh Kayla Huang.
00:55:28.239 --> 00:55:28.639
Oh nice.
00:55:28.960 --> 00:55:33.280
Um, and so I haven't tried that yet, but I'm eager to give that one a spin.
00:55:33.519 --> 00:55:33.679
Yeah.
00:55:33.760 --> 00:55:33.920
Yeah.
00:55:34.239 --> 00:55:38.159
You really are pushing King Arthur towards your own personal agenda.
00:55:38.400 --> 00:55:41.039
There's so many coconut recipes coming out of the test kitchen right now.
00:55:41.199 --> 00:55:43.440
There's a cookie with cook stuffed with German chocolate grid.
00:55:43.760 --> 00:55:44.480
Oh my gosh, that cookie.
00:55:44.719 --> 00:55:45.519
In a future book, right?
00:55:45.760 --> 00:55:45.920
Yeah.
00:55:46.079 --> 00:55:46.880
That yeah.
00:55:46.960 --> 00:55:52.639
In fact, the test kitchen director Sarah was like, we can't put any more coconut recipes in this book.
00:55:52.800 --> 00:55:53.760
I was like, are there a lot?
00:55:53.840 --> 00:55:55.920
But was that maybe a directive coming down from me?
00:55:56.000 --> 00:55:56.880
Maybe, maybe not.
00:55:58.079 --> 00:55:59.840
Um, so that's what I'm gonna do this week.
00:55:59.920 --> 00:56:03.760
And that recipes on the both of those recipes are on the site if you want to bake along with us.
00:56:03.920 --> 00:56:07.920
Um, as always, thank you for tuning in and joining us here on Things Bakers Know.
00:56:08.079 --> 00:56:10.079
We're gonna be back next week with a new episode.
00:56:10.320 --> 00:56:11.760
Yes, I think we're talking about bagels.
00:56:12.239 --> 00:56:12.960
Talking about bagels.
00:56:13.280 --> 00:56:13.599
Yeah.
00:56:13.840 --> 00:56:14.800
Out of the frying panel.
00:56:15.039 --> 00:56:16.960
That's definitely gonna be a less nice episode.
00:56:17.119 --> 00:56:18.400
I got lots of opinions about bagels.
00:56:18.559 --> 00:56:19.360
Yeah, I know you do.
00:56:19.519 --> 00:56:19.920
Yeah.
00:56:20.159 --> 00:56:29.199
Uh, people, remember to like and subscribe on Apple Podcasts, YouTube, Spotify, Amazon Music, or wherever you listen to your podcasts.
00:56:30.159 --> 00:56:34.639
And leave us a I was gonna say leave us a recipe while you're I mean you could.
00:56:34.800 --> 00:56:41.119
I would love, but also a review and uh share the episode with a friend because baking is more fun together.
00:56:41.360 --> 00:56:41.760
Yeah.
00:56:42.079 --> 00:56:45.599
Uh and in the meantime, people, please do not forget to follow that recipe.
00:56:45.679 --> 00:56:49.039
We talked a lot about things you could do outside of recipe today.
00:56:49.280 --> 00:56:50.000
Ignore all that.
00:56:50.159 --> 00:56:50.960
Follow the recipe.
00:56:51.119 --> 00:56:51.840
Follow the recipe.
00:56:52.159 --> 00:56:55.679
Things Bakers Know is hosted and executive produced by me, David Tamarkin.
00:56:55.920 --> 00:56:57.280
And me, Jessica Battalana.
00:56:57.440 --> 00:57:03.199
Rossi Anestapulo is our senior producer, Chad Chennai is our producer, and Marcus Bagala is our engineer.
00:57:03.440 --> 00:57:05.840
Original music by Megan and Marcus Bagala.
00:57:06.320 --> 00:57:12.079
And also big thanks to Chad Robertson, who's just the GOAT, for joining us on this week's episode.
00:57:12.239 --> 00:57:18.000
You can learn more about him and his new projects via his Instagram at TarteenBaker.
00:57:18.320 --> 00:57:22.400
Things Bakers Know is a King Arthur Baking Company podcast.
00:57:27.760 --> 00:57:33.280
This episode is brought to you by a new collaboration between King Arthur and Supernatural.
00:57:33.360 --> 00:57:37.360
Supernatural, of course, is the maker of America's brightest dye-free sprinkles.
00:57:37.519 --> 00:57:42.559
And we are putting those sprinkles in our new confetti cake mix and confetti sugar cookie mix.
00:57:42.800 --> 00:57:43.599
Let me tell you something.
00:57:44.000 --> 00:57:47.280
I made the cake and I made it to an ice cream cake.
00:57:47.840 --> 00:57:48.719
It was gorgeous.
00:57:48.880 --> 00:57:49.840
It was celebratory.
00:57:50.000 --> 00:57:52.320
It was like my birthday, but it wasn't even my birthday.
00:57:52.559 --> 00:57:58.639
Find both mixes at target target.com and of course at kingarthurbaking.com.