The Baking Podcast

Let’s face it, sometimes only white bread will do (and it may be the only thing your kids will eat); stop buying that stuff that substitutes as bread at the grocery store and make your own. It’s cheap, lasts for days, more nutritious, and you know exactly that’s in it. PLUS it’s delicious! The sisters also give a BIG update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the Facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram. The Recipe: White Pan Bread Ingredients   Preferment: 164g flour 108g water Pinch of instant yeast Instructions: Mix the flour, water and yeast, until well incorporated, let ferment in room temperature then refrigerate for 12 to 14 hours   Final Dough: 520g flour 350g water 28g Dried milk solid 56g butter (softened) 6g yeast 10g salt Preferment Instructions Using a stand mixer mix all the ingredients listed in the final dough on medium speed with th

The trick to making a gluten free dessert is find a recipe that has been adapted to be gluten free (they can be hit and miss), but to find desserts that are gluten free from creation. In this week’s RAMBLING episode, Taunya and Melody talk about the times where you absolutely have to provide a gluten free dessert (if you must) and introduce a lovely gluten free chocolate, almond, olive oil torte. The sisters also give a BIG update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the Facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram. The Recipe: https://www.nigella.com/recipes/chocolate-olive-oil-cake

Melody and Taunya go head to head for the title of the best brittle! Melody makes a traditional peanut brittle, while Taunya goes rogue and makes an almond brittle AND then a peanut cocoa nib brittle. They also introduce their mama (who will probably not listen to this week’s episode—although she’s great). The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the Facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: Melody’s peanut brittle  http://www.recipegirl.com/2011/12/21/peanut-brittle-2/ Taunya’s nut brittle recipe 175g sugar 75g water 26g glucose (or corn syrup) 201g unsalted nuts (see note) 5g salt 13g unsalted butter softened 3g vanilla extract (the best you can afford) 2g baking soda   Method: Put the nuts in metal bowl (or something oven safe) and keep warm in an 200 degree oven In a sauce pa

Sourdough is the 8th wonder of the world and in this week’s episode Taunya talks you through how to make a lovely no knead sourdough loaf. You can easily adjust the fermentation times to control the sourness of the final product. You’ll also find out why even folks that are gluten sensitive can digest sourdough bread without ill effects. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipe! No Knead Sourdough Bread: Ingredients: Flour, water, salt, sourdough starter Method: 1. Take out sourdough starter from the fridge. Feed as normal, but leave starter on the counter In a bowl add 40 grams of starter, 100 grams of flour (you can mix ½ whole wheat, and ½ white flour), add 100 grams of tepid water, mix and cover for about 24 hours. You just made lev

Muffins are on the menu for this week's episode! And since their bakery is shut down and they are going a little stir crazy, Taunya has decided to share the muffin recipe that they use in their bakery. It's the best recipe you'll find that will compliment any fruit. The sisters share a bit more about the business and what they plan to do during this month of closure while repairs are happening...A lot about travel...link for gapadventures the company that Taunya used when she went to Peru! https://www.gadventures.com/   You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.   Now the recipe for the ultimate muffin! Ingredients: 2.43 oz of canola oil 2.43 oz of melted butter  9.5 oz of sugar 4.3 oz of eggs 7.5 oz of milk 1.5 tsp vanilla extract (get the best you can afford) 12.50 oz bread flour 1 tbs baking powder 1.

To celebrate the upcoming Cinco De Mayo holiday, the sisters are making tortillas. Through experimentation and research, Taunya found that the best tortillas are made with butter! And to kick it up a notch, you can use your own home made butter! Both butter and tortillas are extremely easy to make and once you have home made tortillas, eating the ones from the store get you longing for the real thing. On the café side, Melody explores the panini with 4 different types with varying successes. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: Homemade Tortillas: Taunya's NOTE: It's ok to use 100% AP Flour! http://happymoneysaver.com/best-homemade-flour-tortillas/ Butter: http://www.epicurious.com/recipes/food/views/homemade-butter-and-butte

This is a special minisode! Every baker should have their own sourdough starter--and in this week's episode, Taunya talks you through day by day how to make your very own starter. At the end of the podcast you should have a starter that you can put in the refrigerator and you can use to make bread when your craving strikes. Sourdough starters can last indefinitely with just a tiny bit of care. The sourdough instructions are based upon the very famous Tartine Bakery in San Francisco.  The instructions on how to make your starter and Tartine's famous country bread can be found in this link. But really, all you need to do is listen to the podcast and you'll be on your way!  Intro = 0.00  Day 1 = 7:42  Day 3 = 11:24  Day 4 = 14:26  Day 5 = 16:51  Day 6  & 7 = 19:30 (NOTE: for date 6 feed as normal--do as I write, not as I do)           https://cooking.nytimes.com/recipes/1016277-tartines-country-bread You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join

In this week's episode, the sisters have Breakfast for Dinner; one of their favorite things to do for dinner. The sisters talk about the long history of the waffle and its introduction into the United States by Thomas Jefferson. Taunya introduces a lovely yeasted cornmeal waffle (a departure from the traditional baking soda version) with a lovely Apple Cider syrup.  On the cafe side, Melody's daughter Audrey joins us and talks Taunya through how to poached eggs and make hollandaise sauce. Audrey blows us all away! The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: Brown Sugar Kitchen's Cornmeal Waffles with Apple Cider Syrup http://www.mercurynews.com/2013/07/12/recipe-brown-sugar-kitchens-cornmeal-waffles/   Julia Child's Hollandaise Sauce

Taunya has returned from chocolate and confection class and wants to educate the world on how to properly temper chocolate. Although it takes some practice, the resulting chocolate is shiny, stable and absolutely beautiful! No café items today, since we knew that the chocolate talk would saturate all of you. And seriously, what item can top chocolate? The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. AND WE LOVE REVIEWS! PLEASE RATE OUR PODCAST AND SHARE WITH YOUR FRIENDS!  Now onto the recipes! How to temper chocolate Equipment: Microwave safe plastic or glass bowl Rubber Spatula 1 pound good quality chocolate (either dark or milk) Fruit, nuts (or dragee’ nuts see below), or molds Parchment paper Kitchen towel Fork for dipping nuts or chocolate Pastry or paint brush

This week the sisters introduce baking toasted sugar. Toasted sugar is very easy to make and the results add a new dimension to your baking repertoire. With Toasted sugar, Taunya made a basic sugar cookie and a Angel food cake with fruits soaked in lemon syrup and chantilly cream. On the cafe side, Melody makes a delicious hummus. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. AND WE LOVE REVIEWS! PLEASE RATE OUR PODCAST AND SHARE WITH YOUR FRIENDS!  Now on to the recipes: Toasted Sugar!!!! http://www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.htm Angel Food Cake (NOTE USE TOASTED SUGAR!)  

Ever wonder why you use a blend of brown and white sugars in chocolate chip cookies? Or what eggs or other ingredients actually do in baking? In this episode the sisters will give you answers. The sisters compare and contrast two types of chocolate chip cookies; the first one is a slight modification of the toll house cookie, and the 2nd cookie touts to be the perfect chocolate chip cookie. After listening to this episode you’ll learn what you can do to develop your own ultimate and unique chocolate chip cookie based on the characteristics that are your very own favorite. On the café side, Melody explores the panini with 4 different types with varying successes. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: The New Basics Cookbook C

In This week’s episode the sisters introduce enriched doughs. Enriched dough is a straight dough that is pimped up with butter, milk, sugar, and eggs (or any combination of these ingredients. Using an enriched dough Taunya walks you through making an easy no knead enriched dough that can keep in the refrigerator for days and is perfect to use in Cinnamon rolls—which is what Taunya made in this episode. On the Café side, Melody talks about her love of the Panini and the reason why she didn't prepare anything this week. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: No Knead Enriched Dough Ingredients 447 grams flour 258 grams milk 62 grams sugar 10 grams salt 6 grams instant yeast GOLD label or 9 grams instant yeast RED Label 76 grams butter

In this week’s episode we gush over our love for the lovely bundt cake; the cake that will quickly and easily dress up any occasion! Taunya also introduces a citrus compliment to the bundt cake with a delicious caramel blood orange compote. On the café side, Melody works on a perfectly emulsified balsamic vinaigrette. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes!   Orange, Cinnamon & Hazelnut Bundt Cake (Slightly modified from Chetna Makan’s recipe)   220 grams softened unsalted butter 220 grams sugar 4 eggs 1 tbsp baking powder 220 grams flour Zest of 2 large Oranges mixed with 2 tbsp of orange juice ½ tsp salt   Filling 60 grams brown sugar 2 tbsp cinnamon 60 grams toasted and chopped hazelnuts   Instructions Lightly spray your bundt

Today the sisters talk about meringue. There are 3 methods of making meringue; The French, The Swiss, and the Italian. Taunya will introduce all 3 methods and how to make each one. Each method has been piped and baked into a meringue cookie which we then taste and compare the different meringue. We also go over what method is used in common bakery items. On the cafe side, Melody experiments with a Mexican twist to bruschetta using queso fresco with great results. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes! NOTE: All meringue cookies were piped using Adeco piping tip 806, and baked at 200F degrees for 2 hours or until the cookies can easily be removed from the parchment paper. RECIPES Swiss Meringue Method Ingredients 4 egg whites 1 cup of

Taunya and Melody talk all about their love of scones; a topic that will keep coming back as the seasons change.  Taunya introduces two of her favorite Winter scones, both created by Joanna Chang of Flour Bakery fame in Boston, MA (which are just slightly adapted).  Melody and Taunya also talk about their love of Sesame Street and their dream of being extras on the show. Melody introduces a Curry paste recipe that she founds that uses 4 heads of roasted garlic (not a typo!)—and he thoughts on using the recipe in our future café The sisters give an update on the business; they discuss the possibility of selling at a Summer Farmer’s Market. You can email the sisters at thebakingpodcast@gmail.com. Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group” in facebook. You can also check us out on Instagram “the baking podcast”   Recipes! Maple Oat Scones Minimally adapted from Joanna Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe Ingredients 1 ½ cups (210

This week Taunya introduces the Beignet, the official donut of Louisiana. This recipe is a yeasted version of the beignet that is easy to make and not intimidating to folks (like Taunya), new to deep frying. Melody and Taunya talk about the James Beard awards and dream of some day being among the ranks of the podcast broadcaster nominees. We can dream! Melody talks about her love of all things roasted garlic and her go-to spread (instead of cheese and butter!). Recipe: Puffy Pillow Beignets from Food52 https://food52.com/recipes/23216-puffy-pillow-beignets

Today the sisters discuss baking with molds. Taunya introduces St Agatha the patron saint of bakers and tells her tragic story and the pastry that is made in her name in Italy; the Minne di St Agata. Taunya re-uses the mold to make easy chocolate bowls that are perfect for mousse, fruit, or ice cream. Melody prepares a tasty goat cheese, honey and pistachio spread for crostini.  The sisters give an update on the business and the happenings of the The Baking Podcast Facebook group. It's hopping!! Supplies:  The mold https://www.amazon.com/FUNSHOWCASE-Large-Cavities-Hemisphere-Silicone/dp/B00FBRW23U/ref=sr_1_5?ie=UTF8&qid=1487113532&sr=8-5&keywords=sphere+mold Recipes: Minne di St Agata https://food52.com/recipes/40538-minne-di-sant-agata-sicilian-ricotta-and-chocolate-pastries   To make the Chocolate bowls: ingredients 6 oz dark chocolate (chopped)  Instructions Using a double-boiler (or a bowl on top of a saucepan).  Bring a saucepan to simmer. Add 5 oz of the chocolate to the bowl and place on

This week Melody and Taunya discuss two cakes that are great to make with children, and are completely delicious that adults will also enjoy to bake and eat. The sisters interview Eli, who helped make the Yogurt cake, and Sam, who made the chocolate cake.  Taunya recommends using a danish whisk that you can buy cheaply at amazon--Mixers aren't necessary! :) https://www.amazon.com/Original-Kitchen-13-5-Inch-Stainless-Danish/dp/B00HQQJ3N6/ref=sr_1_2?ie=UTF8&qid=1486519782&sr=8-2-spons&keywords=danish+whisk&psc=1 The sisters also give an update on the business!  Recipe: Yogurt Cake (gâteau au yaourt)--Great for younger children Summary: adapted from Bringing Up Bébé Ingredients 2 (6oz) containers of plain yogurt (keep containers for measuring the other ingredients) 2 eggs 2 containers sugar 1 tsp vanilla just under 1 container of vegetable oil 4 containers flour 1 1/2 tsp baking powder 1 container mini chocolate chips or 2 containers of frozen berries (optional) Instructions Preheat the oven

Today the sisters talk about Valentine's Day baking! Specifically baking for gift giving! Taunya Introduces 3 easy recipes that are very easy to make, even for folks that never bake that will be perfect for gift giving and will bring a smile to the Valentine! This is part 1 of 2 in the Valentine baking series. They also give an update on the business.   You can email the sisters at thebakingpodcast@gmail.com. JOIN OUR FACEBOOK GROUP The Baking Podcast! It's growing and becoming a vibrant and supportive community!     Bourbon Whiskey Truffles (easy peasy!) Here's a bliss-inducing recipe from the chocolate gods over at Valrhona. Ingredients 4 ounces whipping cream 7 ounces Valrhona baking dark chocolate, chopped 1/2 ounce butter 1 ounce bourbon whiskey Directions Bring whipping cream to a boil and pour 1/3 of the cream over the chocolate. With a spatula, mix rapidly until smooth with a glossy texture. Gradually add the remaining cream, making sure to keep the smooth and glossy emulsion. Stir in softened

Melody and Taunya are beginning to recover from the Holiday season,  and exhaustion is still quite evident. Taunya mistakenly calls this episode 3, but we decided to keep it as a testament to our exhaustion.  We start off with a little literal potty humor (sorry about that). For those that would like to know more about the fascinating Thomas Crapper, here is is wikipedia page.  In https://en.wikipedia.org/wiki/Thomas_Crapperthis episode we discuss the digestive biscuit, a common item in the U.K. but now real known in the states--the sisters want to put a little spotlight on this delicious and healthy biscuit. The first item Taunya introduces is a graham cracker recipe. The graham cracker is the closest Americans have to the digestive biscuit. This recipe comes from King Arthur flour.  TAUNYA'S OPTIONAL MODIFICATIONS: Double the amount of cinnamon if you wish. Substitute 1/2 of the white sugar with brown sugar. http://www.kingarthurflour.com/recipes/graham-crackers-recipe The second item that Taunya presents i