• The Breaking Bread Podcast with Rachel Parker

  • By: Podcraftr
  • Podcast

The Breaking Bread Podcast with Rachel Parker

By: Podcraftr
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  • Summary

  • Welcome, bread enthusiasts and curious bakers, to the very first episode of “Breaking Bread”! I’m your host, Rachel Parker, and I’m thrilled to have you join me on this journey through the wonderful world of yeasted and sourdough breads. Before we dive in, let me tell you a little about myself and why we’re here. I’ve been baking bread for over two decades, written a few books on the subject, and I’m the proud admin of an amazing online community of bread lovers. Our group, “Baking Great Bread at Home,” has grown to include thousands of members worldwide, all united by our passion for the perfect loaf. Now, why a podcast? Well, as much as I love the written word, there’s something special about sharing the sights, sounds, and yes, even the smells of bread-making. Okay, maybe we can’t share the smells just yet, but I promise, your imagination will be working overtime! In each episode of “Breaking Bread,” we’ll explore everything from basic techniques to advanced artisanal methods. We’ll demystify the science behind that perfect crumb, share tips and tricks, and even delve into the rich history and cultural significance of bread around the world. But this isn’t just my show – it’s ours. In future episodes, we’ll be featuring guests from our community and other expert bakers. We’ll answer your questions, share success stories, and maybe even commiserate over those loaves that didn’t quite rise to the occasion. Now, let me give you a taste of what’s coming up in today’s inaugural episode: First, we’ll be tackling one of the most common questions I get in our group: “Why won’t my sourdough starter… well, start?” I’ll share some troubleshooting tips that’ll have your wild yeast thriving in no time. Then, we’re going to explore the fascinating world of heritage grains. I’ll introduce you to some old-world wheats that are making a big comeback and explain why they’re worth experimenting with in your baking. And finally, for our “Slice of History” segment, we’ll time-travel back to ancient Egypt to discover how they baked bread fit for pharaohs. Trust me, it’s not what you might expect! So, whether you’re a seasoned baker or just starting out, whether you prefer a crusty baguette or a pillowy focaccia, you’re in the right place. Let’s break some bread together, shall we? This is “Breaking Bread.” Let’s get this show on the proofing rack! Alright, let’s dive into our first topic: the mysterious world of sourdough starters. I can’t tell you how many times I’ve seen posts in our “Baking Great Bread at Home” group that go something like this: “Help! My sourdough starter isn’t bubbling. Is it dead? Did I kill it? Should I just give up and stick to instant yeast?” First off, let me assure you – you’re not alone. Even experienced bakers sometimes struggle with their starters. The good news is, more often than not, your starter isn’t dead. It might be sleeping, or it might just need a little TLC. Let’s break down the most common issues: 1.Temperature: Your starter is happiest at around 70-80°F (21-27°C). Too cold, and it’ll be sluggish. Too hot, and you might encourage the wrong kind of bacteria. 2.Feeding schedule: Consistency is key. Try feeding your starter twice a day, every 12 hours. Use equal parts flour and water by weight. 3.Flour type: While you can use all-purpose flour, many bakers find that whole wheat or rye flour can give their starters a boost, especially in the beginning. 4.Water quality: If your tap water is heavily chlorinated, try using filtered water instead. 5.Patience: Sometimes, especially when you’re first creating a starter, it can take up to two weeks to really get going. Don’t give up! Now, here’s a tip that’s been a game-changer for many in our community: the pineapple juice trick. When you’re first creating your starter, try replacing the water with unsweetened pineapple juice for the first 3-4 feedings. The acidity helps prevent unwanted bacteria and can give your starter a kickstart. Remember, every starter is unique. It’s a living thing, with its own personality. Get to know yours, observe it closely, and soon you’ll be speaking its language. Coming up next, we’ll be diving into the world of heritage grains. But first, let me remind you that in future episodes, we’ll be featuring guests from our “Baking Great Bread at Home” community and other expert bakers. We’ve got some exciting interviews lined up that you won’t want to miss! Welcome back to “Breaking Bread.” Now, let’s shift our focus to a topic that’s been gaining a lot of attention in the baking world: heritage grains. You might have heard terms like “ancient grains” or “heirloom wheat” being tossed around lately. But what exactly are heritage grains, and why should we care about them? Well, heritage grains are varieties of wheat and other grains that were commonly grown during...
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Episodes
  • "Sourdough 101: Nurturing Your Starter from Scratch"

    "Sourdough 101: Nurturing Your Starter from Scratch"
    Oct 2 2024
    In this episode of the Breaking Bread Podcast, host Rachel Parker guides listeners through the process of creating and maintaining a sourdough starter. She begins with a step-by-step guide to making the starter and offers various tips along the way, such as naming the starter for a personal touch. Rachel then discusses how to care for the starter, emphasizing the need for accurate measurements, consistent temperature, and a daily or weekly feeding schedule. She also shares advice from the Bread Squad, a baking community, about resolving issues like slow reactions and unpleasant smells. The episode concludes with a mention of resources available in an online baking community and alternatives to creating starters like the recommended Vitale Sourdough Starter. Overall, it is a comprehensive guide to sourdough starters, catering to both beginner and experienced bakers.
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    5 mins
  • Haunted Hearths

    Haunted Hearths
    Sep 25 2024
    In this Halloween-themed episode of the Breaking Bread Podcast, host Rachel Parker takes listeners on a journey through the world of themed breads. Rachel begins with a historical background on Halloween and bread, focusing on Ireland's Barmbrack bread which contains hidden objects carrying specific meanings for the consumer. The episode also introduces a variety of bread recipes like the Pumpkin-Shaped Bread, Mexico's traditional Pan de Muerto, Mummy-Wrapped Breadsticks, Spider Web Focaccia, and Cinnamon Roll Jack-o'-lanterns. Rachel encourages listeners to experiment with flavors and decorative elements to create their own Halloween masterpieces. She concludes the episode by suggesting a bread baking party to share the fun and asks listeners to visit their blog for the discussed recipes and YouTube channel for visual guides.
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    4 mins
  • Flour Power: King Arthur's Climate Blend and the Future of Sustainable Baking.

    Flour Power: King Arthur's Climate Blend and the Future of Sustainable Baking.
    Aug 30 2024
    In this episode of the Breaking Bread Podcast, host Rachel Parker discusses King Arthur Baking's Climate Blend Flour, a sustainable baking innovation. The flour is a product of regenerative agriculture, a method of farming that enhances soil health, promotes biodiversity, and reduces carbon emissions. Apart from being environmentally friendly, the flour is noteworthy for lending a rich, nutty flavor to various baked goods, making it an excellent alternative to conventional whole wheat flour. Rachel also mentions that King Arthur Baking has designed special recipes to help bakers make the most of this flour's unique characteristics. She concludes by emphasizing that this innovative flour allows bakers to contribute to environmental sustainability without compromising on the quality of their bakes.
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    4 mins

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