Lessons E06 Whole Grain Sourdough: Fermentation, Microbiology and Adding More Whole Wheat
Saving BreadShow Notes
Send us a question or voice memo! What actually changes when you start adding more whole grain to sourdough? In this Lessons episode of Saving Bread, Allison White breaks down what happens when a familiar country loaf moves from mostly white bread flour toward 40, 50, 60, or even 100 percent whole grain. Whole wheat is not white flour with a little extra color. It is a different raw material, and as the percentage increases, it can change water absorption, gluten development, fermentation spe...
More from Saving Bread
Send us a question or voice memo! My dear friend, mentor, and fellow baker Josh Fairbanks returns to Saving Bread for an honest, completely unedited conversation about scalds, dough development, and the art of becoming a more intuitive baker. We begin by answering listener-submitted questions about scalds: what they are, how they differ from porridges, and why they can be such a valuable tool for incorporating flavorful grains like rye, einkorn, and buckwheat into bread. We discuss hydratio...
Send us a question or voice memo! What happens when you take a community that's grown online and bring everyone together in person? This week on Saving Bread, Allison sits down with her longtime friend Laila, the baker and educator behind The Early Rise and founder of West Coast Breadfest. After attending Asheville Breadfest, Laila was inspired to create something similar for the West Coast. What followed was an enormous undertaking that brought together bakers, educators, millers, and bread ...
Send us a question or voice memo! Jill Nguyen didn’t grow up baking. In fact, she didn’t start until 2020. What began as a pandemic bread obsession eventually became Capitol Jill Baking, her Washington, DC microbakery known for naturally leavened breads, inventive pastries, and colorful, highly personal cakes. In this episode, Jill and I talk about how she built a baking style that feels unmistakably her own. We get into how she develops new products, why she often starts with a feeling rat...
Send us a question or voice memo! This week on Saving Bread, Allison sits down with Jon and Amanda of Proof Bread in Arizona. Proof began in 2017 with hand-mixed dough, one farmers market, a few wholesale accounts, and a home bakery. Today, Proof has grown to five locations, nearly 100 employees, an in-house milling program, relationships with local grain producers, and an entirely sourdough menu. Jon and Amanda share what that growth has actually looked like behind the scenes, including hi...
Send us a question or voice memo! Leah is back for another Rabbit Hole episode, and this time we’re talking about what we’ve been eating, where we’ve been traveling, and the loaf everyone in the bread world seems to have an opinion about. Leah shares her visit to Moulin in Napa, where whole grains and freshly milled flour are worked into breads and pastries. Allison takes us through her trip to Mexico City and Panadería Rosetta, including the guava roll, pan de elote, whole wheat croissants, ...