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Rank #42 in Food category

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Education
Food

The Crumb - Bake from Scratch

Updated 6 days ago

Rank #42 in Food category

Arts
Education
Food
Read more

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

Read more

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

iTunes Ratings

112 Ratings
Average Ratings
94
9
4
4
1

Baking Bliss

By 130chris - Aug 27 2019
Read more
Love this podcast!!! I’m addicted. Fun, informative & inspiring.

Awesome podcast

By sweetchef20 - Aug 09 2019
Read more
Love your podcast😍 So on board with the Portugal tour. Yes,yes,yes!!!

iTunes Ratings

112 Ratings
Average Ratings
94
9
4
4
1

Baking Bliss

By 130chris - Aug 27 2019
Read more
Love this podcast!!! I’m addicted. Fun, informative & inspiring.

Awesome podcast

By sweetchef20 - Aug 09 2019
Read more
Love your podcast😍 So on board with the Portugal tour. Yes,yes,yes!!!
Cover image of The Crumb - Bake from Scratch

The Crumb - Bake from Scratch

Latest release on Oct 22, 2020

Read more

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

Rank #1: Better Baking Academy: Gluten-Free Cake with Ciarra Siller

Podcast cover
Read more

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:


Follow Bake from Scratch

Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Ciarra on Instagram: @peanutbutterpluschocolate
Follow Bob’s Red Mill on Instagram: @bobsredmill

May 07 2020

27mins

Play

Rank #2: Quarantine Baking with Joanne Chang

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Brian and Kyle Grace bring on Joanne Chang of Boston’s Flour bakery to talk about how we can support our local bakeries during this time of uncertainty. In addition, Joanne and Brian have words of inspiration for all of those housebound right now. And for baking ideas, you’ll find no short supply, from great pantry substitutions to recipes that make the most of what you have on hand. Because while you’re at home, you might as well be baking!

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

Recipes mentioned in this episode:

Special links from this episode:

Follow Bake from Scratch

Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Joanne on Instagram: @joannebchang
Follow Brian on Instagram: @brianharthoffman

Apr 06 2020

32mins

Play

Rank #3: David Lebovitz and Desert Island Ice Cream

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The bakers talk to David Lebovitz about ice cream, Parisian produce markets, and what he’s getting Brian for Christmas. Also on the docket: sweetened condensed milk-covered blondies, triple-vanilla braided bread, and the magic of crunchy vanilla sugar.

Jun 18 2019

39mins

Play

Rank #4: Getting Schooled by Zoë François

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This week on The Crumb, we’re talking shop with Zoë François, a fantastic cookbook author and the baking teacher for the digital age. Zoë takes us inside her Minneapolis, Minnesota, kitchen, which she designed herself, and gives us a little peak at her ninth forthcoming cookbook all on cake. Plus, Zoë offers insight into what gets her baking and dancing, and why she loves to use a flamethrower on meringue. And because it’s Halloween season, Kyle Grace shares her favorite spooky cookie to bake, and Brian welcomes fall with jumbo Oatmeal Cream Sandwich Cookies and cheesy milk bread. 

Quote: “Pastry was my first love. Cakes, pies, cookies—that’s where my love began.”  

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:


Special links from this episode:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Zoë on Instagram: @zoebakes 

Oct 28 2019

35mins

Play

Rank #5: Better Baking Academy: Zoë François on Do-it-All-Dough

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Class is in session, bakers! 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 will deliver custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. 

We’re kicking off our Better Baking Academy with our Do-It-All Dough, a versatile enriched dough powered by Bob’s Red Mill Organic All-Purpose Flour. This miracle recipe can go sweet or savory, depending on the baker’s whim. For some expert insight, we talked with Zoë François about her favorite way to proof dough, what egg wash she prefers, and all of the creative ways you can play with this signature dough!

Special links from this episode:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Zoë on Instagram: @zoebakes
Follow Bob’s Red Mill on Instagram: @bobsredmill

Jan 22 2020

27mins

Play

Rank #6: Weeknight Baking with Michelle Lopez

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It’s a celebration of all things weeknight baking! We have a chat with Michelle Lopez, author of the new cookbook Weeknight Baking and the blogger behind Hummingbird High. We get her best tips on time management, prepping, and sweet hacks to expediate the baking process. Plus, Brian spills on his new favorite stir-together cake recipe, Carrot Cake Loaf, and Kyle Grace gives one of the recipes from Michelle’s new cookbook a go. Spoiler alert: whether you’re single or not, you need to be baking Michelle’s Single Lady Chocolate Chip Cookies. 

Quote: “I’ve always been a stress baker. Even in college, it was my favorite way to procrastinate. I’d come home from my intense job and want to bake something to eat right then and there. Because I’m also a stress eater.”   

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.


Recipes mentioned in this episode:


Special links from this episode:


Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com


Follow Brian on Instagram: @brianharthoffman
Follow Michelle on Instagram: @hummingbirdhigh

Nov 14 2019

35mins

Play

Rank #7: Amanda Faber on Cake, Art, and Podcasting

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The bakers talk with Amanda Faber, cohost of the baking podcast Flour Hour and winner of the second season of The Great American Baking Show. Plus, Brian and Kyle Grace talk about their weekend baking plans, from a Vanilla Malted Milk Cake to Banana Snickerdoodles. Finally, get the inside scoop on the cookbook Brian can’t stop baking from, Simple Cake by Odette Williams, and how the Platinum® Instant Sourdough Yeast from Red Star®is transforming our bread-baking!  

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/

Special links from this episode:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Amanda on Instagram: @amandaefaber

Jul 09 2019

43mins

Play

Rank #8: Better Baking Academy: Katie Olsen on the Ultimate Brownie

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We’re back with another episode for our Better Baking Academy, this time all on brownies. 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 will deliver custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Our second module of the Better Baking Academy features our Triple-Chocolate Brownies, a fudgy brownie recipe that uses dark, white, and milk chocolate and a blend of both Bob’s Red Mill Organic All-Purpose Flour and Chickpea Flour. We invited Katie Olsen of the baking blog Katiebird Bakes to talk the science and magic behind the best types of chocolate as well as how you can transform this brownie into your own.

Special links from this episode:


Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Katie on Instagram: @katiebirdbakes
Follow Bob’s Red Mill on Instagram: @bobsredmill

Feb 19 2020

36mins

Play

Rank #9: Great British Baking with Edd Kimber

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The bakers bring on Edd Kimber, a British baking icon who won the first series of Great British Bake Off. We get his insight on UK baking idiosyncrasies, from the catchall term “pudding” to the holiday baking traditions that have endured over the years. Then we get his formula for making some of the very best chocolate chip cookies. Plus, Brian shares the holiday pie he can’t stop serving, and Kyle Grace offers a Dutch oven bread recipe that’ll be the perfect addition to the dinner table. 

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:

Special links from this episode:

Follow Bake from Scratch

Follow Brian on Instagram: @brianharthoffman
Follow Edd on Instagram: @theboywhobakes

Dec 21 2019

34mins

Play

Rank #10: Odette Williams on Simple Cake

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Odette Williams gives Brian and Kyle Grace insight into her cookbook, Simple Cake: All You Need to Keep Your Friends and Family in Cake, her manifesto on taking versatile base recipes and transforming them into creative masterpieces. Odette also gives ideas on how to bring your kids into the kitchen to bake. Plus, she offers her direction on how to decorate and dress up your cakes, and her favorite Australian desserts from her childhood.

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.

Recipes mentioned in this episode:

Special links from this episode:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Odette on Instagram: @odettewilliams

Feb 27 2020

37mins

Play

Better Baking Academy: Danish with Ruth Mar Tam

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This month’s lesson is all about lovely lamination—that amazing process that creates unbelievably flaky croissants, puff pastries, and, of course, Danish. Lamination is the process in which you incorporate a firm butter block into a base dough through a number of folds and rolls, creating slivers of butter within the dough. During baking, the water in the dough and butter becomes steam, puffing the dough and revealing distinct layers of golden pastry. Our yeasted base dough uses Bob’s Red Mill Organic All-Purpose Flour, a flour with enough protein to make the dough elastic and hold its shape but tender enough to handle the numerous folds and rolls it receives during lamination. We bring on a lamination expert, Ruth Mar Tam of the blog Cook Til Delicious, to talk all about making your dough, shaping your Danish, and all the different ways you can play with its delicious flavor.  


Special links from this episode:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Ruth on Instagram: @rushyama
Follow Bob’s Red Mill on Instagram: @bobsredmill 

Oct 22 2020

30mins

Play

Bigger Bolder Baking with Gemma Stafford

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Brian and Kyle Grace talk with Gemma Stafford, the amazing baker behind the blog and YouTube channel Bigger Bolder Baking. Gemma talks about her life as an Irish baker in America, as well as classic Irish baking tips. We explore Barmbrack, the classic Irish fruitcake served during Halloween. Plus, we dig into our Authentic Ireland issue, the ultimate baking adventure to the land of the Emerald Isle, and the amazing giveaway trip associated with it. 

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/

Special links for this episode:

Follow Bake from Scratch

Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Gemma on Instagram: @gemma_stafford

@biggerbolderbaking

Follow Brian on Instagram: @brianharthoffman

Oct 16 2020

40mins

Play

Better Baking Academy: Challah with Sam Adler

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For our ninth module in the Better Baking Academy with Bob’s Red Mill, we’re taking on an enriched bread dough steeped in history and tradition: challah. Rich with eggs and often beautifully braided, challah is served during many Jewish holidays and for Shabbat. For Rosh Hashanah, the Jewish New Year, challah is shaped into an intricately knotted round loaf, symbolizing continuity. Our challah recipe uses Bob’s Red Mill Artisan Bread Flour, a high-protein flour that ensures our expertly braided challah maintains its shape during baking and packs a delightfully chewy bite. We bring on a challah expert, Sam Adler of the blog Frosting and Fettuccine, to talk all about making, shaping, and baking a gorgeous challah loaf. 


Special links from this episode:


Follow Bake from Scratch

Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Sam on Instagram: @frostingandfettuccine
Follow Bob’s Red Mill on Instagram: @bobsredmill

Sep 17 2020

29mins

Play

Better Baking Academy: Cookie Flour Power with Rebecca Firth

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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:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Rebecca on Instagram: @displacedhousewife
Follow Bob’s Red Mill on Instagram: @bobsredmill 

Aug 20 2020

37mins

Play

Better Baking Academy: Pâte à Choux with Laura Kasavan

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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:

Follow Bake from Scratch

Follow Brian on Instagram: @brianharthoffman
Follow Laura on Instagram: @tutti_dolci
Follow Bob’s Red Mill on Instagram: @bobsredmill

Jul 23 2020

27mins

Play

The New World Sourdough with Bryan Ford

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In the time of quarantine and social distancing, the world has become obsessed with sourdough. With this revival in mind, we reached out to Bryan Ford, the sourdough genius behind the new cookbook New World Sourdough. Bryan describes his baking style as having Honduran roots blended with a New Orleans upbringing, bringing a sourdough spin to South American classics like pan de coco and semitas de yema. In addition, we’re covering his endeavors to donate 5% of his book earnings to charities and the recent success of Bakers Against Racism global bake sale. 

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.

Recipes mentioned in this episode:

Special links from this episode:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Bryan on Instagram: @artisanbryan
Follow Brian on Instagram: @brianharthoffman 

Jul 09 2020

51mins

Play

Better Baking Academy: Pizza Power with Andris Lagsdin

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Our sixth module in the Better Baking Academy with Bob’s Red Mill is a pizza party! 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. For this lesson, we’re featuring a recipe for pizza with an obsession-worthy crust courtesy of Bob’s Red Mill Organic All-Purpose Flour and the fantastically elastic Bob’s Red Mill Semolina Flour. We bring on Andris Lagsdin, founder of Baking Steel, an epic alternative to the pizza stone, to talk about how to top your pizza, make a stellar crust, and bake it to perfection. 

Special links from this episode:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Andris on Instagram: @andrislagsdin
Follow Bob’s Red Mill on Instagram: @bobsredmill 

Jun 18 2020

33mins

Play

John Whaite’s Great British Baking

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Brian and Kyle Grace talk with John Whaite, winner of the third season of The Great British Bake Off and owner of John Whaite’s Kitchen Cookery School. John opens up about falling back in love with baking during quarantine and how teaching feels like his unique calling. He offers some sweet inspiration if you’re thinking of giving British baking a try. Plus, we introduce our Authentic Ireland issue, the ultimate baking adventure to the land of the Emerald Isle.

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.

Recipes mentioned in this episode:

Special links from this episode:

Follow Bake from Scratch:

Instagram: @thebakefeed
Website: bakefromscratch.com

Follow John on Instagram: @john_whaite
Follow Brian on Instagram: @brianharthoffman

Jun 11 2020

36mins

Play

Better Baking Academy: Making Great Galettes with Michele Song

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Our fifth module in the Better Baking Academy with Bob’s Red Mill is all on the galette, the free-form tart that has endless possibilities. 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. This module stars a Blueberry Cornmeal Galette, the perfect rustic conclusion to any dinner. Our tender galette crust is courtesy of Bob’s Red Mill Organic All-Purpose Flour and the delightfully crunchy Bob’s Red Mill Medium Grind Cornmeal. We’re talking to Michele Song of the baking blog Studio Baked to chat about galette crust dos and don’ts, as well as all the ways you can play with the filling to create your own special version.  

Special links from this episode:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Michele on Instagram: @studiobaked
Follow Bob’s Red Mill on Instagram: @bobsredmill

May 28 2020

32mins

Play

Better Baking Academy: Gluten-Free Cake with Ciarra Siller

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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:


Follow Bake from Scratch

Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Ciarra on Instagram: @peanutbutterpluschocolate
Follow Bob’s Red Mill on Instagram: @bobsredmill

May 07 2020

27mins

Play

Quarantine Baking with Joanne Chang

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Brian and Kyle Grace bring on Joanne Chang of Boston’s Flour bakery to talk about how we can support our local bakeries during this time of uncertainty. In addition, Joanne and Brian have words of inspiration for all of those housebound right now. And for baking ideas, you’ll find no short supply, from great pantry substitutions to recipes that make the most of what you have on hand. Because while you’re at home, you might as well be baking!

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

Recipes mentioned in this episode:

Special links from this episode:

Follow Bake from Scratch

Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Joanne on Instagram: @joannebchang
Follow Brian on Instagram: @brianharthoffman

Apr 06 2020

32mins

Play

Better Baking Academy: Erin Clarkson Makes Macaron Magic

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Welcome to the third module in our Better Baking Academy, our one-year baking education series. This month, it’s all about macarons! First, Brian and Kyle Grace break down the amazing new recipe, Vanilla Bean Macarons with Strawberry Buttercream. Aided by Bob’s Red Mill Super-Fine Almond Flour, our delicate macarons are speckled with rich vanilla bean seeds and filled with a luscious Strawberry Buttercream—the perfect recipe to begin exploring the grand, adventurous world of French macarons. Then, we talk with Erin Clarkson, macaron maker extraordinaire and the baker behind Cloudy Kitchen, for some masterful macaron wisdom. Erin troubleshoots common macaron problems, which essential tools you need to have on-hand, and how to play with the decoration.

Special links from this episode:

Follow Bake from Scratch

Follow Brian on Instagram: @brianharthoffman
Follow Erin on Instagram: @cloudykitchen
Follow Bob’s Red Mill on Instagram: @bobsredmill 

Mar 19 2020

33mins

Play

Bake from Scratch: Volume Four Cookbook Preview

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Brian and Kyle Grace give a sweeping overview of Bake from Scratch: Volume Four, our new cookbook that features more than 650 recipes. Brian highlights some of his favorite recipes, from Twice-Baked Meringue Cake to the Braided Black Cocoa and Peanut Butter Brioche. Meanwhile, Kyle Grace reminisces on her adventures in sourdough, pâte à choux, and French Apple Cake. Hot idea of the episode: let’s bring the classic Christmas cake bûche de Noël to springtime! Hummingbird bûche de Noël, anyone? Go grab Bake from Scratch: Volume Four in stores and online, officially out March 17!  

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.

Recipes mentioned in this episode:

Special links from this episode:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman

Mar 11 2020

31mins

Play

Odette Williams on Simple Cake

Podcast cover
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Odette Williams gives Brian and Kyle Grace insight into her cookbook, Simple Cake: All You Need to Keep Your Friends and Family in Cake, her manifesto on taking versatile base recipes and transforming them into creative masterpieces. Odette also gives ideas on how to bring your kids into the kitchen to bake. Plus, she offers her direction on how to decorate and dress up your cakes, and her favorite Australian desserts from her childhood.

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.

Recipes mentioned in this episode:

Special links from this episode:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Odette on Instagram: @odettewilliams

Feb 27 2020

37mins

Play

Better Baking Academy: Katie Olsen on the Ultimate Brownie

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We’re back with another episode for our Better Baking Academy, this time all on brownies. 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 will deliver custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Our second module of the Better Baking Academy features our Triple-Chocolate Brownies, a fudgy brownie recipe that uses dark, white, and milk chocolate and a blend of both Bob’s Red Mill Organic All-Purpose Flour and Chickpea Flour. We invited Katie Olsen of the baking blog Katiebird Bakes to talk the science and magic behind the best types of chocolate as well as how you can transform this brownie into your own.

Special links from this episode:


Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Katie on Instagram: @katiebirdbakes
Follow Bob’s Red Mill on Instagram: @bobsredmill

Feb 19 2020

36mins

Play

Shauna Sever on Midwest Baking

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Brian and Kyle Grace interview Shauna Sever, a cookbook writer and baking expert who specializes in Midwest baking. We dive deep into her new tome, Midwest Made: Big, Bold Baking from the Heartland, a collection of community cookbook recipes packed into one magnum opus and accompanied by beautiful color photography. Plus, the bakers talk about baking for the Lunar New Year and all the exciting ways you can incorporate sour cream into your doughs. 

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.


Recipes mentioned in this episode:


Special links from this episode:


Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Shauna on Instagram: @shaunasever

Feb 05 2020

41mins

Play

Better Baking Academy: Zoë François on Do-it-All-Dough

Podcast cover
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Class is in session, bakers! 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 will deliver custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. 

We’re kicking off our Better Baking Academy with our Do-It-All Dough, a versatile enriched dough powered by Bob’s Red Mill Organic All-Purpose Flour. This miracle recipe can go sweet or savory, depending on the baker’s whim. For some expert insight, we talked with Zoë François about her favorite way to proof dough, what egg wash she prefers, and all of the creative ways you can play with this signature dough!

Special links from this episode:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Zoë on Instagram: @zoebakes
Follow Bob’s Red Mill on Instagram: @bobsredmill

Jan 22 2020

27mins

Play

Great British Baking with Edd Kimber

Podcast cover
Read more

The bakers bring on Edd Kimber, a British baking icon who won the first series of Great British Bake Off. We get his insight on UK baking idiosyncrasies, from the catchall term “pudding” to the holiday baking traditions that have endured over the years. Then we get his formula for making some of the very best chocolate chip cookies. Plus, Brian shares the holiday pie he can’t stop serving, and Kyle Grace offers a Dutch oven bread recipe that’ll be the perfect addition to the dinner table. 

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:

Special links from this episode:

Follow Bake from Scratch

Follow Brian on Instagram: @brianharthoffman
Follow Edd on Instagram: @theboywhobakes

Dec 21 2019

34mins

Play

Erin Clarkson Builds a Better Cookie Box

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We’re bringing Erin Clarkson onto The Crumb for a deep dive into her background as a Kiwi baker and innovative blogger of Cloudy Kitchen. Erin has four glorious cookie recipes in our latest Holiday Cookies special issue and is bringing her baking know-how to our podcast. She’s offering excellent guidance on how to build, fill, and decorate a cookie box, the best way to bring a lovely assortment of cookies to your holiday cookie swap. Finally, Brian dishes on the Alaskan bakery bread roll recipe he can’t enough of, and Kyle Grace shares the best blondie recipe for PB&J lovers.

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:

Special links from this episode:

Follow Bake from Scratch

Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman
Follow Erin on Instagram: @cloudykitchen 

Dec 19 2019

36mins

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A Holiday Cookie Special!

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Brian and Kyle Grace spill all of their top tips on how to make the best cookie swap-worthy holiday cookies. Learn how to make them look flawless (including how to nail those viral pan-banging cookies!), make-ahead tips, the proper tools you should have on hand, and the right way to mail your cookies to loved ones. Then we bring on one of our expert bakers from the test kitchen, Laura Crandall, to give a full rundown on royal icing, the best way to cover your cookies in gorgeous decoration. A special thank-you to our partners Tillamook, Wolf Gourmet, C&H Sugar, and Simply Organic, who helped sponsor this special episode. 

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/

Another thank-you to our 12 Day of Holiday Cookies sponsors, Tillamook, C&H Sugar, Simply Organic, and Wolf Gourmet. Find out more about these companies and their products with the following links:

Recipes mentioned in this episode:

Special links from this episode:

Follow Bake from Scratch:
Instagram: @thebakefeed
Website: bakefromscratch.com

Follow Brian on Instagram: @brianharthoffman

Dec 13 2019

35mins

Play

iTunes Ratings

112 Ratings
Average Ratings
94
9
4
4
1

Baking Bliss

By 130chris - Aug 27 2019
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Love this podcast!!! I’m addicted. Fun, informative & inspiring.

Awesome podcast

By sweetchef20 - Aug 09 2019
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Love your podcast😍 So on board with the Portugal tour. Yes,yes,yes!!!