이 팟캐스트 소개 🔗
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.
진행자:
업데이트 빈도:
every 5 days
평균 오디오 길이:
49 minutes
게스트 인터뷰
영어
미국
에피소드 24 개
2026년 5월 21일부터
episodic
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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…
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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, …
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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 …
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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…
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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 …
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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…
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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 …
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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…
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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…
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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…
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