The Baking Podcast

by thebakingpodcast@gmail.com

43m

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There were no baking podcasts until master baker Taunya "the baker girl" teamed up with her sister Melody "the business girl" to create one. Join them as they discuss all things baking. Join them on their journey as they work to transition their cottage bakery to an actual store front. Follow their bakery on Facebook page Covet Artisan bakery and on instagram covet_artisan_bakery: The Baking podcast has a facebook and instagram account too. You can email the sisters at thebakingpodcast@gmail.com. They welcome comments and ideas for upcoming shows!

Best The Baking Podcast episodes upvoted by the community

Last updated on September 22, 2020, 3:29 pm

#7

The Baking Podcast Ep 6: Valentine's Day Baking with Children (or Adults!): Part 2

February 08, 2017 • 52m

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 to 375 F Coat a LARGE loaf pan or 9″ round cake pan with cooking spray or oil. In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil. In a separate bowl, combine the flour and baking powder. Add the dry mixture to the wet mixture, stir until just combined. You can now add the chocolate chips or berries if using them. Scoop it all into your baking pan, bake for 45 to 55 minutes or until golden and the cake springs up when touched (and when a toothpick inserted is pulled out clean). Let it cool on a rack.   Recipe: One bowl chocolate cake (Better for older kids and to practice fractions!) Ingredients 1 2/3 cups Flour 1  ½ teaspoons Baking Soda 1 teaspoon Salt 2/3 cup Quality Dutch-Processed Cocoa Powder 1 1/2cups White Sugar ¼ cup Olive Oil 2 ounces Unsalted Butter, softened 2 Eggs 1 teaspoon Vanilla Extract 1 1/4cups Milk   Instructions: Preheat the oven to 350 degrees Fahrenheit and grease and line an 8 inch springform cake tin with baking paper. For the cake: sift the flour, baking soda, cocoa and sugar into a mixing bowl (you can mix vigorously by hand). Add the salt and stir. Whisk the eggs lightly before adding them to the mixing bowl with the softened butter, oil, vanilla extract, milk. Beat the mixture on low speed for 30 seconds. Scrape the bowl to ensure all the mixture is being incorporated then beat on high for 3 minutes. Pour the mixture into your prepared cake tin. Bake in your hot oven for about 60 minutes, until a skewer inserted in the middle comes out clean. Depending on the strength of you oven, you might like to check it at 50 minutes. Let cool for 10 minutes or so and release from pan and allow to cool completely Dust with powdered sugar, and drizzle with Glaze if you wish. Glaze Ingredients: 3/4 cup Semi Sweet chocolate chips (or good quality dark chocolate bar chopped) 3 tablespoons of butter 1 tablespoon corn syrup 1/4 tsp vanilla extract Instructions: 1. In a double boiler over hot but not boiling water, combine chocolate, butter, and syrup. Stir until the chips are melted and mixture is smooth, then add vanilla 2. Pour warm glaze over the top of cake, letting it drizzle off the sides Join our facebook group to see pictures of everything that we have baked this week. Connect with other bakers of all abilities and share your baking failures and successes!  https://www.facebook.com/groups/572242352966261/ You can email the sisters at thebakingpodcast@gmail.com. We welcome questions, comments, and suggestions for future shows.    

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#8

The Baking Podcast Ep 23: Bake White Bread! Never buy that junk at the store again!

June 14, 2017 • 71m

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 the hook attachment for 10 to 13 minutes (warning…watch the heat on your mixer, do not overheat—always use a mixer that has not been used for at least 2 hours). OR mix all ingredients in a bowl and turn dough on a flour surface and knead for at least 10 minutes. take a small piece with wet hands and spread/stretch the dough with your two hands to see if the dough forms a gluten window with limited webbing. Google gluten window to see examples. If dough breaks or the dough doesn’t form a good window, mix or a minute and try again. Transfer to an oiled bowl, cover with a towel for 1 hour 1 hour, transfer dough to a floured surface, and separate into 2 equal pieces With each piece, form a rough small rectangle, turn the long side over to connect the other side and gently roll (not to make longer just to form the shape). Do this to both pieces. Let rest for 15 minutes After 15 minutes, flatten each piece and form into a cylinder as described above, and transfer seam side down in a sprayed loaf pan. Repeat (you’ll make 2 loaves). Allow to rise for 1 ½ to 2 hours, it should rise above your loaf pan Bake for 35 minutes at 390 degrees; until golden brown Remove from pan and allow to cool on a rack before enjoying

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#9

The Baking Podcast Ep30: Inverted Puff Pastry and the Pithivier

August 01, 2017 • 59m

General Chit Chat until Minute 4:00! Fasten your seatbelt folks, this is a heavy episode! We tackle Inverted puff pastry (where you laminate with the butter on the OUTSIDE of the dough); we also talk you through how to make pastry and almond cream to make the ultimate frangipane. AND finally culminating in the ultimate dessert the French Pithivier.  Amaze your friends and family in tackling this splendid dessert. Yes, there are a lot of steps, but each step isn't difficult on its own.  Taunya & Melody are happy to name this week’s BAD ASS BAKER AWARD! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness! You can also email us your pics and story or tag us on Instagram! 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!   The Recipes: Inverted puff pastry Dough (Detrempt) 10 oz flour 3.75 oz water 2.25 oz butter .375 oz salt ½ tsp lemon juice Mix stand mixer with dough hook attachment for 4 minutes on low. OR Mix/knead by hand for 5 minutes. Form into rectangle 3/4” thick (approx. 5x7”), wrap well and store in fridge   Butter block (buerrage) 9 oz  cold unsalted butter (European style is the best) 3 oz flour Cube butter. With stand mixer with paddle attachment add butter with flour, mix until well distributed. Turn out on parchment paper, fold over parchment paper over the top of the butter and roll until it’s approx. 13 x 7” (1/4” thick). Store in fridge at least an hour   NOTE: Go to the The Baking Podcast Facebook Group to see a video of a lamination “turn” To Laminate (best to do this in the coldest time of the day). Do not laminate on hot days without AC. Remove butter from fridge, without removing the parchment paper, gently roll the butter to soften it up slightly AND to make sure it will wrap around your dough. Heavily flour your surface. Place the dough in the center of the butter with narrow side facing you and close the butter around the dough. Flour the top of butter. Give the dough one single fold (add more flour as you go!), wrap and return to the fridge for 1 hour. (or freezer for 30 minutes) Proceed with the folds (if you are working in a cold kitchen you might be able to do 2 turns in one go before returning to the refrigerator) until you have done 6 folds. After the 6th fold, return to the fridge for one hour (or more) Roll out the dough until it’s 1/8” thick. Using a 9” spring form pan as a guide cut 2 (or 4, if you’re lucky). NOTE: You can use any round shape as a guide (9” or less) Stack on a plate (separate with parchment paper and put in fridge for 30 minutes or until ready to use (you can also freeze them at this point. DO NOT THROW AWAY THE SCRAPS, put those in the fridge too. Pastry Cream: 10 oz whole milk ½ oz sugar (#1 sugar) .75 oz corn starch 2oz sugar (#2) 2oz egg yolks 1.25 oz butter (room temp)   Add the whole milk and the #1 sugar in a small sauce pan bring to a boil Meanwhile mix the cornstarch, #2 sugar in a bowl and mix to combine Add the egg yolks to the cornstarch mixture whisk to combine (not to incorporate air When milk comes to boil, add approx 1/3 of the milk to the egg yolk mixture and stir until it’s incorporated Return this mixture back to the pot, and stir constantly (medium heat) until boiled for 2 minutes (should be nice and thick), transfer to a bowl and cover surface with plastic wrap and refrigerate Almond Cream: 4.25 oz butter 4.25 oz sugar 2 oz eggs 4.25 oz almond meal 1.25 oz bread flour 1 tsp vanilla  In a mixer with paddle attachment, cream butter and sugar until light. Gradually mix in the egg Add the remaining ingredients and mix until incorporated. Store in the fridge   Frangipane Almond cream Pastry cream In a stand mixer with paddle attachment add equal amounts of almond cream and pastry cream and mix until incorporation.   Pithivier Puff pastry rounds (2) Blackberries Frangipane Egg wash Remove the puff pastry from the fridge Brush edges with water on bottom piece On top piece use the wide side of a piping tip and cut out a hole in the center of top piece Pipe a layer of frangipane avoiding the wet edge Place blackberries 1 inch apart on top of the frangipane (less is more)—you don’t need a large amount of blackberries Place the top piece on top of the bottom, line up and seal with your fingers place on index and middle finger on the edge of the pastry, using the flat part of the bamboo skewer, indent the pastry making an scalloped edge. Move your fingers around the pastry so you have a scalloped edge all around Put in fridge and preheat oven to 350 degrees When oven reaches temperature, remove pithivier from fridge, brush with beaten egg Bake for approx. 40 to 45 minutes until golden  

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#12

The Baking Podcast Ep38: Baking with Pumpkin Part 2 & Holiday Cookies Part 2

November 08, 2017 • 48m

The sisters continue with their exploration with baking with pumpkin with a lovely pumpkin bread pudding suitable for breakfast, lunch, or brunch. Taunya also introduces Mary Berry's classic shortbread cookie, with a unusual twist! The sisters also give an update on the business and announce our Bad Ass Baker of the episode. Join our Facebook Group and the fun. Search for The Baking Podcast on Facebook. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!  Here are the recipes: Shortbread! https://thehappyfoodie.co.uk/recipes/the-very-best-shortbread Shortbread notes: Feel free to substitute, semonlina or rice flour for the corn flour. For twice baked shortbread, bake first as directed (340 degrees) remove, allow to sit for 10 minutes, cut as directed, transfer to a cookie sheet and carefully separate the shortbread and inch or 2 apart, then bake at 300 degrees for an additional 10 to 20ish minutes, to your desired crispness. flavorings: Add any of these to the butter and sugar before adding the flour: - vanilla seeds of 1 vanilla pod and 1/2 tsp vanilla extract - orange-cardamom zest of 1 orange, finely grated, and ½ tsp - freshly ground cardamom seeds, sifted - lemon-lavender zest of 1 unwaxed lemon, finely grated, and 4 tsp - fresh lavender flowers - cinnamon 2 tsp ground cinnamon - coffee 1 tbsp instant or filter coffee dissolved in 1 tsp boiling water - salt and pepper 24 turns of a pepper mill, or to taste; also sprinkle more pepper on top with the caster sugar    Pumpkin Bread Pudding https://www.epicurious.com/recipes/food/views/pumpkin-bread-pudding-240275 NOTE: Feel free to crank up those spices   GIVEAWAY FOR GOOD. Sign up or donate and do some good! Participants will be put in a drawing to win a signed copy of Peter Reinhart's Bread Revolution James Beard award winning book! Just email or FB your participation.  Links to do good: Bake for Good Redwood Credit Union North Bay Fire Relief Fund One America for Hurricane Relief  

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#14

The Baking Podcast Ep 5: Valentine's Day Baking for Gift Giving: Part 1

January 25, 2017 • 47m

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 butter and mix thoroughly, then add the bourbon whiskey and stir. Leave ganache to chill until set for about 12 hours. Roll ganache into small-sized balls for the perfect truffle bite.       Brown sugar Shortbread 1 C butter softened 3/4 C brown sugar 2 1/2 C flour   Instructions Preheat oven to 350F. In a bowl or a mixer, mix the butter until fluffy Add brown sugar and mix well. Add flour and mix just until a dough forms Knead until smooth. Spread into a pan or cookie sheet, pressing down firmly or pat 1/3-in.-thick rectangle  use a rolling pin to smooth out the dough Pierce the dough with a fork, if desired Bake for 30-35 minutes, until shortbread is lightly browned all over. While the shortbread is still hot, use a sharp knife to cut shortbread into rectangles (roughly 1 1/2 x 3" rectangles but cut as you wish) Allow shortbread to cool completely once it has been cut. In a bowl, add about 3/4 cup of chocolate chips, microwave at 80% power for a minute at a time, when chocolate appears to be mostly melted, stir and add another 1/4 cup of chocolate chips, stir until melted.  Dip the ends of the shortbread in the chocolate (about 1/3 of the shortbread will be covered in chocolate, 2/3rd will be plain); put on a rack to cool and harden.   Rocky Road: 250 grams dark chocolate 150 grams milk chocolate 175 grams soft butter 4 tablespoons golden syrup 350 grams twix candy bars (feel free to substitute) 150 grams unsalted nuts of your choice (optional) 125 grams mini marshmallows Instructions 1. Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat. 2. Put the twix into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble. 3. Put the nuts into another freezer bag and also bash them so you get different-sized nut rubble. 4. Take the pan off the heat, and add the crushed candy and nuts, and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate. Tip into a foil tray (or parchment paper) -- 9 x 12 inches or smaller, smoothing the top as best you can, although it will look bumpy. Refrigerate until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the tray.

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