The Crumb - Bake from Scratch

by Brian Hart Hoffman

36m

average length

28

episodes

0

followers

A baking podcast from Bake from Scratch magazine that highlights the culture, people, and places behind the world of baking.

Best The Crumb - Bake from Scratch episodes upvoted by the community

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

#4

Baking It Forward with Angela Garbacz

September 05, 2019 • 42m

The bakers chat with Angela Garbacz, a member of the Bake from Scratch 2019 Baker’s Dozen and founder and head baker of Goldenrod Pastries in Lincoln, Nebraska. Angela dishes on her philosophy on inclusive baking, her way of baking treats that keep it sweet but also cater to those with allergies and dietary restrictions, and figuring out how to make her famous gluten-free sweet rolls. Plus, she shares some of the positive energy that baking unlocks, like her inspiring program Empower Through Flour. Brian also talks up his favorite new way to use his muffin tin: babka knots. Then we’re diving into our new nostalgia-packed cookbook, The Cookie Collection, and our excitement for the big National Biscuit Month blowout and how White Lily flour helps us make the most tender biscuits. Finally, we finish on a feel-good note and recap how our Bake Sale for No Kid Hungry went! Quote: “In the end, I just wanted to feed people. There were so many people left out of the conversation and felt embarrassed to explain their allergies. And I thought, ‘We’re going to find a way to feed you.’”A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Peanut Butter-Chocolate BabkasAngel BiscuitsSpecial links from this episode:White Lily Biscuit MonthOur new cookbook, The Cookie CollectionEmpower Through FlourGoldenrod PastriesBake from Scratch : July/August IssueNo Kid HungryFollow Bake from Scratch:Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Angela on Instagram: @angelagarbacz_Follow Goldenrod Pastries: @goldenrodpastries

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#12

On Cookies and Baking in China with Rebecca Firth

August 26, 2019 • 38m

The bakers talk with reigning cookie queen and one of our 2019 Baker’s Dozen, Rebecca Firth. She talks about her time living as an American baker and expat in Beijing, China. There, she fell in love with the complex flavor of Chinese five-spice powder and ornate mooncakes. Rebecca also shares the journey to bringing her cookbook, The Cookie Book, to life and her new favorite flour to bake with. Plus, Brian talks about making his version of a Bahamian classic, Guava Duff, into a one-layer Guava Jam Cake topped with a Butter Rum Sauce. Kyle Grace gave the Cheddar Jalapeño Sourdough from the July/August issue a try and discovered she’s a natural fanatic for sourdough starter.Quote: “I want you to try in your cookies—are you ready?—replace half of your all-purpose flour with white whole wheat flour. It adds really nice—wait for it—girth to a cookie.” A special thank-you to our sponsor, Red Star Yeast, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Five-Spice Molasses CookiesChocolate Almond MooncakesSourdough Discard BrowniesPineapple Ginger Thumbprint CookiesSpecial links from this episode:The Cookie BookDisplacedHousewifeJuly/August Issue - Bake from ScratchFollow Bake from Scratch:Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Rebecca on Instagram: @displacedhousewife

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#13

A Biscuit Special with Carrie Morey

September 20, 2019 • 34m

In celebration of National Biscuit Month, the bakers talk all things biscuit with Carrie Morey of Callie’s Hot Little Biscuit. Her biscuits are so iconic, even Oprah is a fan! Carrie offers an inside look at the rise of her biscuit empire, how to get your kids involved in the kitchen, and all of the fun ways she keeps the biscuit formula fresh. Plus, get the scoop on our viral Jam and Brioche Tart and some of the baking bloggers you should be following on Instagram. And hot button subject: is it ever okay to eat just the frosting from a cake?Quote: “Make biscuits by hand, use the right ingredients, like White Lily Flour, and put a lot of love into it. That’s my top three ways to make a better biscuit.” A special thank-you to our sponsor, Red Star Yeast, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Carrie Morey’s Classic Buttermilk Biscuits with White Lily FlourBrian Hart Hoffman’s Buttermilk Biscuits with White Lily FlourTraditional English Scones by Lisa Heathcote of Downton AbbeySpecial links from this episode:White Lily Biscuit MonthOur new cookbook The Cookie CollectionBake from Scratch - September/October IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Carrie on Instagram: @calliesbiscuitsFollow Callie’s Hot Little Biscuit: @callieshotlittlebiscuit

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#14

Better Baking Academy: Cookie Flour Power with Rebecca Firth

August 20, 2020 • 38m

Our eighth module in the Better Baking Academy with Bob’s Red Mill is about two things we know and love: chocolate chip cookies and the power of flour. Featuring recipes that make the most of Bob’s Red Mill Organic All-Purpose Flour, Artisan Bread Flour, Stone Ground Whole Wheat Flour, Cassava Flour, Super-Fine Blanched Almond Flour, and Semolina Flour, each recipe in this lesson yields distinct benefits in texture and taste while maintaining the simple pleasures of a great chocolate chip cookie. In addition to giving you a crash course in flour, this module gives you an in-depth look at cornerstone cookie techniques, like creaming butter and sugar, chopping chocolate, and properly scooping and portioning dough. We bring on Rebecca Firth of the blog DisplacedHousewife to talk flour, chocolate chip cookies, and more.Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our chocolate chip cookie recipesPurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Artisan Bread FlourPurchase Bob’s Red Mill Stone Ground Whole Wheat FlourPurchase Bob’s Red Mill Cassava FlourPurchase Bob’s Red Mill Super-Fine Blanched Almond FlourPurchase Bob’s Red Mill Semolina FlourGet Rebecca’s Toasted Oat Chocolate Chip Cookies recipeFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Rebecca on Instagram: @displacedhousewife Follow Bob’s Red Mill on Instagram: @bobsredmill

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#16

Better Baking Academy: Gluten-Free Cake with Ciarra Siller

May 07, 2020 • 27m

We have another entry in our Better Baking Academy, this time on the ultimate Gluten-Free Chocolate Cake. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Our fourth module features our gluten-free blend comprised of four Bob’s Red Mill products—Gluten Free 1-to-1 Baking Flour, Super-Fine Almond Flour, Gluten Free Oat Flour, and Organic Coconut Flour—each one bringing a signature texture boost to our cake base. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter Plus Chocolate to talk about the best ways to use alternative flours and how everything is made better with frosting. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Gluten-Free Chocolate Cake recipeCiarra’s recipe for Gluten-Free Chocolate Orange Almond Cake with Swiss ButtercreamPurchase Bob’s Red Mill Gluten Free 1-to-1 Baking FlourPurchase Bob’s Red Mill Super-Fine Almond FlourPurchase Bob’s Red Mill Organic Coconut FlourPurchase Bob’s Red Mill Gluten Free Oat FlourFollow Bake from Scratch:Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Ciarra on Instagram: @peanutbutterpluschocolateFollow Bob’s Red Mill on Instagram: @bobsredmill

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#18

Better Baking Academy: Pâte à Choux with Laura Kasavan

July 23, 2020 • 28m

Welcome back to the Better Baking Academy with Bob’s Red Mill! This seventh module is all about pâte à choux. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. A twice-cooked dough—first on the stovetop and again in the oven—choux is like a magic air bubble of pastry. It harnesses the power of steam, rather than leavening, to rise in the oven. We’re offering two ways to choux—crunchy Choux au Craquelin with Diplomat Cream and savory, cheesy White Cheddar and Chive Gougères. These two choux recipes feature Bob’s Red Mill Organic All-Purpose Flour, a versatile flour that packs enough protein for the choux to hold its puffy shape. We bring on Laura Kasavan of the blog Tutti Dolci to get a little tutorial on making choux dough, piping, and the best ways to customize your recipe.Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Choux au Craquelin and White Cheddar and Chive Gougères recipesPurchase Bob’s Red Mill Organic All-Purpose FlourGet Laura’s Key Lime Pie Cream Puffs recipeFollow Bake from Scratch:Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Laura on Instagram: @tutti_dolci Follow Bob’s Red Mill on Instagram: @bobsredmill

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