The Sourdough Podcast

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The Sourdough Podcast

Conversations with leaders and innovators throughout the sourdough community who are inspiring people to discover naturally fermented bread. Flour, Water, salt.

Amateur Baker, professional stay at home dad. Real Bread.

05/06/2024

I interrupt this hiatus to encourage you to go watch World Eats Bread on ! and his team did an amazing job. It was like a blast from the not-so-distant past to see former podcast guests and bread friends like
Justin Gomez , Eric Pallant , , Rose Wilde
, and
all sharing their love for sourdough. I especially loved how well Justin represented our cottage baking community. I resonated with how he spoke about the joys, doubts, and challenges of being a cottage baker while balancing family life. You were great Justin! Again congratulations to for putting together such an inspiring and personal look into the lives of bakers from around the world.

24/12/2022

Holiday baking inspired by Abruzzi rye. Here's my best attempt at Whole grain rye buttermilk loaf. The aromas at every stage of this bake - milling, mixing, and baking - were all amazing! Happy holiday baking everybody!

22/09/2022

75% Joaquin Oro from today! 90% hydration up from 75%. thanks for the tip. I can’t describe how satisfying it is to bake with wheat grown minutes from my house by a farmer I’ve become friends with over the last few years. Then getting to feed my community with the same wheat I turned into bread. Today’s bread is going to . Thanks to all my customers and especially my subscribers who support my little bakery and make it possible.

15/09/2022

Pulling off the tops of my to see these two beauties. The one in front is 80% Joaquin Oro and the one in back is 25% (the remainder being ABC+). I’ve been baking with Sonora (lower protein content) for months and switching to this Joaquin Oro is like trading a mini van for a sports car. It handles amazingly and can handle much more water. So far I am so impressed by this second wheat crop from Jon and his local family farm. Not to mention proud to support my farmer. 💛🌾

21/06/2022

Just in case you have been living under a rock and missed this… Huge congrats to on his James Beard award for Outstanding Baker. I was lucky enough to have Don on the podcast back in 2018 during my first season. He has been such an inspiration for my cottage bakery and so many other bakers across the country (and world). He’s a major reason why I have been so passionate about developing our own local grain economy and so proud to be baking with wheat. Congrats Don! Very much deserved. Thank you for the inspiration. If you haven’t heard his episode yet go check it out. After hearing him wax poetic about his Arizona grain palette you will be looking for a way to get your hands on your own local grain!

30/05/2022

On this episode of The Sourdough Podcast I talk with sourdough sage Elaine Boddy about her recently released cookbook The Sourdough Whisperer. We discuss how her childhood in the middle east inspired her to explore cooking, baking, and blogging. She talks about writing a sourdough cookbook during lockdown, breaking all the rules of sourdough, and shares the advice she wishes she had as a new baker. Listener questions from Tagged accounts mentioned in the episode. AND be sure to head over to The Sourdough Podcast website for an exclusive sourdough recipe from Elaine’s new book!

28/05/2022

A long overdue trip to finally happened this weekend thanks to a quick 24hr trip to the South Bay. If you’re anything like me, a getaway isn’t complete without a bakery stop. 💛🥖🥐☕️ I highly recommend the baguette 🫶🏼 but it was all delicious.

17/05/2022

On this episode of the Sourdough Podcast, Annie Clapper joins me from her home and cottage bakery in Bentonville, Arkansas. We discuss her unique path to cottage baking from the documentary that initially inspired her, to selling at a farmer’s market within months of baking her first sourdough loaf. We talk about the evolution of her bakery, vegan baking, pandemic pivots, as well as her bakery coaching classes. Annie’s a wealth of information on all things cottage bakery and has some great advice for new bakers. Listener questions from Tagged accounts mentioned in the episode. AND be sure to head over to The Sourdough Podcast website for an exclusive sourdough COOKIE recipe from Annie.

05/04/2022

On this episode of the Sourdough Podcast my friend and sourdough cookie extraordinaire Alexandra Allen joins me to talk about her Lūv Cookie Dough Co conquest of the United States. We discuss her unique path to success from her Persian and Puerto Rican heritage and her world travels. Alex tells us about the inspiration she draws from her sourdough community as well as from nature and her love for forgaged fungi and heirloom wheat. And be sure to head over to the podcast website for an exclusive sourdough recipe from Alex!Listener questions from Tagged accounts mentioned in episode.

31/03/2022

On this episode of the Sourdough Podcast, David Kaisel of joins me to talk about his recent crowdsourcing success using the new platform David describes his unique path into milling and farming and his goal to resurrect community-scale grain milling. We talk about our mutual wheat network and David’s vision for the future of the California grain economy.

21/03/2022

We had an *emotional* night last night with mom going on her first work trip in over two years. Sourdough blueberry pancakes to the rescue! Big and fluffy thanks to a cup of active bubbly starter and foamy egg whites (and a little baking powder 😉). Recipe from ‘s new book The Sweet Side of Sourdough🥞🌾💛

11/03/2022

Scenes from my bake day 🥖🌾😍 Made an experimental Cinnamon & Raisin loaf that I think is now a staple 🤤

26/02/2022

Thinking a lot about Ukraine and one of my first bread friends Halia this week. This was one of the first times I ever met up with a stranger to talk about bread and exchange loaves 💛 I can’t help thinking about the peaceful setting of this park with the children playing contrasted to the heartbreaking violence that is now taking place in her country. Follow Halia for ways to channel your baking energies into support. 💙🥖💛

21/02/2022

Shout out to our little flour club! As cottage bakers we can often find ourselves awkwardly stuck in the middle between the two worlds of home baker and a traditional brick and mortar bakery. One of the biggest challenges can be acquiring flour. We use much more than a home baker but much less than a large bakery. Supermarkets don’t carry the quantity/quality we need and distributors often don’t want to work with clients that don’t order a full truck load. So we need to be creative. I found other bakers in my area who had a desire for high quality organic flour and we started a flour co-op! (Our first distributor raised the minimum order from 1 to 3 pallets 😫). So after talking with several other companies and distributors I was able to connect with Don and Kyle at and by ordering a pallet (50- 50lb bags) we were able to save 90% on shipping and buy at wholesale pricing versus online. It took quite a bit of homework but we’re grateful to have access to one of the most trusted brands in the industry. Now I’m just waiting for to harvest this summer so I can get back on that !

18/02/2022

When you get home from a bread pop-up after a long bake day (and being up all night with a sick kid) to find THESE gorgeous MONSTER sourdough cookies from the one and only 🙌🏼🤯😭 Thank you Alex! I’ve been drooling over your cookies for years on Instagram but the size of these babies still shocked me when I opened the box (hand for reference)! What a treat! 🙏🏼🙏🏼💛🍪🍪🍪

10/02/2022

Same dough different results - the loaf on top was baked in a pan and the bottom loaf was baked in a oven. I was lucky enough to get a few pans from when they first debuted and even after I got my ROFCO I still use them every bake because my best and most beautiful loaves come out of their pans. I love my ROFCO and it is great for it’s capacity and baking lots of loaves. But the Challenger pans always produce a fuller loaf with a crispier, more blistery, shinier crust, one I can’t seem to reproduce in the ROFCO. If you know a secret please let me know! ( did not pay me for this post 🤑 I just appreciate a good crust!)

07/02/2022

Anyone else regularly use BREAD as their first word? It was no help today…

03/02/2022

On this episode of The Sourdough Podcast, Anita Šumer joins me to talk about her new book “Bread Art”. Anita shares her beautiful journey as she celebrates a decade of baking sourdough and sharing it with the world. She tells us how sourdough has sustained her through hard times, about the lessons it's taught her, and we discuss the often understated spiritual side of baking. This was an interview a long time in the making - but worth the wait. You won’t want to miss it. AND after the interview stay tuned for the full length new single from “Good to be Alone” Tagged accounts mentioned in the episode. Listener questions from

31/01/2022

When two fashion icons unknowingly wear each other's line to the same event (dinner at Mom's). 😎😂 If you didn't already know, my brother in law is the creator of ALL the music you hear on the podcast. The podcast wouldn't be what it is without his creative force behind it. Weston JUST released a new album and is dropping a new single every week! His first single "Good to be Alone" came out last week and will be featured on the next episode of the podcast. You can listen now by clicking on the link in my story and bio. Please go follow, like, rate/review Weston wherever you listen to music! 🤟🏼🎸🥖

28/01/2022

Not my favorite scoring pattern but the boy appreciates a bold bake. My work here is done.

24/01/2022

This meal is quickly becoming a staple over at our house. It reminds me of my grandpa’s cioppino but spicier and with more olive oil. We added the scallops, mussels, shrimp, and calamari to the cod. Is that allowed 🤷🏽‍♂️? Fresh out of u ficcilatidd but I did have a couple baguettes on hand. Thanks for this satisfying and nostalgic recipe.

31/12/2021

A sourdough adjacent post. One of my favorite things about panettone is the bright citrus that counters all that savory butter. When I attempted my first panettone the other day I didn’t have any candied orange rinds so I used other dried fruits and it just wasn’t the same. So I picked some oranges from my mother’s front yard and made some of my own. It’s such a simple process and so delicious! 🍊🍊🍊

22/12/2021

Speaking of sweet sourdough… I attempted panettone! I have almost zero experience with enriched doughs and I only discovered panettone a couple years ago 🤤. But after buying our fourth massive panettone of the holiday season I thought I’d give it a try. I found a couple recipes online and on YouTube to try. It involved making two doughs and by the looks of the first dough I felt like I was on the right track. Great gluten development and a quadrupling in volume. But when I added the eggs and butter for the second dough things got really goopy and never really improved. Rather than making two bad panettones I decided to make one and then use the second to make a dozen cupcake panettones (sacrilege?) I made my own paper mold with parchment paper (which was a failure) and i forgot to buy skewers to hang it upside down. So lots of room for improvement but I thought I’d share my experimental holiday sourdough bake! Happy holidays everyone! 🎄❄️🥖🎉🍾

20/12/2021

Can’t wait to dig into this one! Thanks and

15/12/2021

On this episode of The Sourdough Podcast, Andrew Heyn of and joins me to talk about his unexpected journey into artisan bread baking. We discuss how his passion for fresh milled wheat led him to build his own stone mill and eventually mills for customers around the world. And we talk about how his pursuit of better bread has helped support the growth and development his own burgeoning Vermont grain economy and has inspired others around the country. AND after the interview enjoy a special holiday jingle from Tagged accounts mentioned in the episode. Listener questions from

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When your customers bring YOU baked goods! What a treat 🙌🏼 thank you Hillary for these beautiful pastries from @onehousebakery 😍 Hannalee I’ve got to come out and visit!

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About

In 2017 I started documenting my sourdough journey on Instagram. I was surprised to find a vibrant and encouraging community of home bakers, professionals, authors, bloggers, growers, millers, artists, etc. - all with the same passion for sourdough. After connecting with so many from this community via Instagram, in 2018, I decided to start a podcast to tell the stories I wanted to hear (but couldn't find) from the community I found so inspiring.