Heather Mubarak

Brian Hart Hoffman talks with Heather Mubarak about her recently released cookbook, Stuffed, her career as the owner of Toffee Box, and her upcoming appearance on Monday Baking School with William Sonoma and Bake from Scratch.This episode wouldn’t be possible without our amazing baking partners, Ankarsrum and C&amp;H Sugar. Learn more about their products here: AnkarsrumC&amp;H SugarFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Jessie on Instagram: @brownedbutterblondie

Brian Hart Hoffman talks with Heather Mubarak about her recently released cookbook, Stuffed, her career as the owner of Toffee Box, and her upcoming appearance on Monday Baking School with William Sonoma and Bake from Scratch. This episode wouldn’t be possible without our amazing baking partners, Ankarsrum and C&amp;H Sugar. Learn more about their products here: <ul><li><a href="https://www.ankarsrum.com/us/" rel="nofollow" target="_blank">Ankarsrum</a></li><li><a href="https://www.chsugar.com/" rel="nofollow" target="_blank">C&amp;H Sugar</a></li></ul>Follow Bake from Scratch: <ul><li>Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> </li><li>Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> </li></ul>Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Jessie on Instagram: <a href="https://www.instagram.com/foodieinnewyork/" rel="nofollow" target="_blank">@</a><a href="https://www.instagram.com/brownedbutterblondie/" rel="nofollow" target="_blank">brownedbutterblondie</a>

Stuffed with Heather Mubarak

Brian Hart Hoffman talks with Bake from Scratch contributing editor Jessie Sheehan about her interesting career path to becoming a successful baking blogger, love for snacking cakes and easy-peasy bakes, and next cookbook.  This episode wouldn’t be possible without our amazing baking partners, Red Star Yeast and C&amp;H Sugar. Learn more about their products here: Red Star YeastC&amp;H Sugar Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com  Follow Brian on Instagram: @brianharthoffmanFollow Jessie on Instagram: @jessiesheehanbakes 

Brian Hart Hoffman talks with Bake from Scratch contributing editor Jessie Sheehan about her interesting career path to becoming a successful baking blogger, love for snacking cakes and easy-peasy bakes, and next cookbook.  This episode wouldn’t be possible without our amazing baking partners, Red Star Yeast and C&amp;H Sugar. Learn more about their products here: <ul><li><a href="https://redstaryeast.com/" rel="nofollow" target="_blank">Red Star Yeast</a></li><li><a href="https://www.chsugar.com/" rel="nofollow" target="_blank">C&amp;H Sugar</a></li></ul> Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a>Follow Jessie on Instagram: <a href="https://www.instagram.com/foodieinnewyork/" rel="nofollow" target="_blank">@jessiesheehanbakes </a>

Welcome Back to The Crumb

Vallery Lomas

Brian and Kyle Grace talk with Vallery Lomas all about her new cookbook, Life Is What You Bake It. As a past winner on the Great American Baking Show, Vallery has gone from being a lawyer in New York City to a full-time baker. We dig into her winding journey and take a sneak peek at her lovely new cookbook. A special thank-you to our sponsors for this episode, Red Star and Le Creuset. Check out their products here:Red StarLe CreusetFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Vallery on Instagram: @foodieinnewyorkFollow Brian on Instagram: @brianharthoffman

Brian and Kyle Grace talk with Vallery Lomas all about her new cookbook, Life Is What You Bake It. As a past winner on the Great American Baking Show, Vallery has gone from being a lawyer in New York City to a full-time baker. We dig into her winding journey and take a sneak peek at her lovely new cookbook.  A special thank-you to our sponsors for this episode, Red Star and Le Creuset. Check out their products here:<ul><li><a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">Red Star</a></li><li><a href="https://www.lecreuset.com/bread-oven/LS2101.html" rel="nofollow" target="_blank">Le Creuset</a></li></ul> Follow Bake from Scratch: Instagram: @thebakefeed  Website: <a href="http://bakefromscratch.com" rel="nofollow" target="_blank">bakefromscratch.com</a> Follow Vallery on Instagram: @foodieinnewyork Follow Brian on Instagram: @brianharthoffman

Life is What You Bake It with Vallery Lomas

Kyle Grace and Tricia, our Baking and Pastry Editor, are offering a crash course to prepping for the holiday baking rush. From make-ahead hints to baking S.O.S fixes, we’ve compiled our best tips to help you conquer any challenge this holiday season. A special thank-you to our sponsors for this episode:Red Star YeastOregon FruitAnkarsrumKerrygoldCheck out their products from the links above.Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman

Kyle Grace and Tricia, our Baking and Pastry Editor, are offering a crash course to prepping for the holiday baking rush. From make-ahead hints to baking S.O.S fixes, we’ve compiled our best tips to help you conquer any challenge this holiday season. A special thank-you to our sponsors for this episode:<ul><li><a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">Red Star Yeast</a></li><li><a href="https://www.oregonfruit.com" rel="nofollow" target="_blank">Oregon Fruit</a></li><li><a href="https://www.ankarsrumoriginalusa.com" rel="nofollow" target="_blank">Ankarsrum</a></li><li><a href="https://www.kerrygoldusa.com/" rel="nofollow" target="_blank">Kerrygold</a></li></ul>Check out their products from the links above.Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a>

Holiday Hotline: Answering Burning Baking Questions

Eleonora Lahud

Kyle Grace and Baking &amp; Pastry Editor Tricia Manzanero Stuedeman welcome the holiday season with a chat with Eleonora Lahud. Eleonora is a research chef for C&amp;H Sugar, finding new and creative uses for sugar, from cocktails to cakes to everything in between. A special thank-you to our sponsor for this episode, C&amp;H Sugar. Check out their products here.Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman

Kyle Grace and Baking &amp; Pastry Editor Tricia Manzanero Stuedeman welcome the holiday season with a chat with Eleonora Lahud. Eleonora is a research chef for C&amp;H Sugar, finding new and creative uses for sugar, from cocktails to cakes to everything in between. A special thank-you to our sponsor for this episode, <a href="https://www.chsugar.com" rel="nofollow" target="_blank">C&amp;H Sugar</a>. <a href="https://www.chsugar.com" rel="nofollow" target="_blank">Check out their products here</a>.Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a>

Holiday Baking with Eleonora Lahud

Tiffany Aaron

Brian and Kyle Grace talk with Tiffany Aaron, an amazing competitive baker. Tiffany shares a look at the realm of competitive baking and the wonderful group of friends she’s made along the way. Tiffany breaks what really needs to go into an award-winning recipe. Plus, Brian and Kyle Grace share the current baking plans. A special thank-you to our sponsors for this episode Red Star Yeast, C&amp;H Sugar, and Kerrygold. Check out their products here:Red Star YeastC&amp;H SugarKerrygoldFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Tiffany on Instagram: @tiffybakesFollow Brian on Instagram: @brianharthoffman

Brian and Kyle Grace talk with Tiffany Aaron, an amazing competitive baker. Tiffany shares a look at the realm of competitive baking and the wonderful group of friends she’s made along the way. Tiffany breaks what really needs to go into an award-winning recipe. Plus, Brian and Kyle Grace share the current baking plans. A special thank-you to our sponsors for this episode Red Star Yeast, C&amp;H Sugar, and Kerrygold. Check out their products here:<ul><li><a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">Red Star Yeast</a></li><li><a href="https://www.chsugar.com" rel="nofollow" target="_blank">C&amp;H Sugar</a></li><li><a href="https://www.kerrygoldusa.com" rel="nofollow" target="_blank">Kerrygold</a></li></ul> Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a>Follow Tiffany on Instagram:<a href="https://www.instagram.com/tiffybakes/" rel="nofollow" target="_blank"> @tiffybakes</a> Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a>

Inside the World of Competitive Baking with Tiffany Aaron

Karlee Flores

For our latest lesson in the Better Baking Academy with Bob’s Red Mill, we bring you an instant Italian favorite: delightfully dimpled and pillowy soft Summer Focaccia. Whether sweet or savory, focaccia comes together with just a few simple pantry ingredients creating a lofty flatbread that can be customized with an array of toppings. We take things to the next level by talking with Karlee Flores of the blog Olive and Artisan about her edible flower twist on the original. Then we jump into the world of kitchen renovation. Question of the episode: What does your dream kitchen look like?  Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Focaccia recipePurchase Bob’s Red Mill Artisan Bread FlourKarlee’s Recipe for Flower Pressed Summer Focaccia  Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Karlee on Instagram: @oliveandartisanFollow Bob’s Red Mill on Instagram: @bobsredmill

For our latest lesson in the Better Baking Academy with Bob’s Red Mill, we bring you an instant Italian favorite: delightfully dimpled and pillowy soft Summer Focaccia. Whether sweet or savory, focaccia comes together with just a few simple pantry ingredients creating a lofty flatbread that can be customized with an array of toppings. We take things to the next level by talking with Karlee Flores of the blog Olive and Artisan about her edible flower twist on the original. Then we jump into the world of kitchen renovation. Question of the episode: What does your dream kitchen look like?  Special links from this episode:<ul><li><a href="https://www.bakefromscratch.com/better-baking-academy/" rel="nofollow" target="_blank">Sign up for the Better Baking Academy</a> with Bob’s Red Mill to get our Focaccia recipe</li><li>Purchase <a href="https://www.bobsredmill.com/artisan-bread-flour.html" rel="nofollow" target="_blank">Bob’s Red Mill Artisan Bread Flour</a></li><li>Karlee’s Recipe for <a href="https://www.oliveandartisan.com/flower-pressed-summer-focaccia/" rel="nofollow" target="_blank">Flower Pressed Summer Focaccia</a></li></ul> Follow Bake from Scratch: <ul><li>Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> </li><li>Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a></li></ul> <ul><li>Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a></li><li>Follow Karlee on Instagram: <a href="https://www.instagram.com/oliveandartisan/" rel="nofollow" target="_blank">@oliveandartisan</a></li><li>Follow Bob’s Red Mill on Instagram: <a href="https://www.instagram.com/bobsredmill/" rel="nofollow" target="_blank">@bobsredmill</a></li></ul>

Better Baking Academy: Focaccia with Karlee Flores

Kristina Cho

Brian and Kyle Grace talk with Kristina Cho about the delicious world of Asian baking. Kristina brings us right into Mid-Autumn Festival with her first cookbook release: Mooncakes &amp; Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries. From gao (cakes and tarts) to tangzhong-crafted milk bread, this book will have you making a dash to your nearest Asian grocer. Plus, Kristina offers some tips on making mooncakes, a classic dessert served during the Mid-Autumn Festival. Warning: be prepared to become obsessed with Hong Kong-style French toast. Special links from this episode: Get Kristina’s new cookbookMilk Bread RecipeA special thank-you to our sponsors for this episode, Red Star, C&amp;H Sugar, and Kerrygold Butter. Check out their products! Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Kristina on Instagram: @eatchofoodFollow Brian on Instagram: @brianharthoffman 

Brian and Kyle Grace talk with Kristina Cho about the delicious world of Asian baking. Kristina brings us right into Mid-Autumn Festival with her first cookbook release: Mooncakes &amp; Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries. From gao (cakes and tarts) to tangzhong-crafted milk bread, this book will have you making a dash to your nearest Asian grocer. Plus, Kristina offers some tips on making mooncakes, a classic dessert served during the Mid-Autumn Festival. Warning: be prepared to become obsessed with Hong Kong-style French toast.  Special links from this episode: <ul><li>Get <a href="https://www.harpercollinsfocus.com/harper-horizon/mooncakes-and-milk-bread/" rel="nofollow" target="_blank">Kristina’s new cookbook</a></li><li><a href="https://www.bakefromscratch.com/milk-bread/" rel="nofollow" target="_blank">Milk Bread Recipe</a></li><li>A special thank-you to our sponsors for this episode, <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">Red Star</a>, <a href="https://www.chsugar.com" rel="nofollow" target="_blank">C&amp;H Sugar</a>, and <a href="https://www.kerrygoldusa.com" rel="nofollow" target="_blank">Kerrygold Butter</a>. Check out their products!</li></ul> Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> Follow Kristina on Instagram: <a href="https://www.instagram.com/eatchofood/" rel="nofollow" target="_blank">@eatchofood</a> Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a>

Mooncake Magic with Kristina Cho

Amanda Powell

This episode, the bakers tackle another lesson of our Better Baking Academy with Bob’s Red Mill. We level up coffee cake with a gluten-free transformation that will have even the most devoted gluten enthusiasts smitten. With a simple stir-together batter, this cake also sports a crown of crunchy streusel, providing a harmonious textural contrast to the tender interior. We start by using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to create the batter, adding almond flour for structure and flavor, and folding in a generous addition of berries for a seasonal boost that adds eye-catching color. Plus, we bring on Amanda Powell of the blog A Cookie Named Desire to chat about her raspberry and chocolate chip take on it. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Gluten-Free Summer Berry Coffee Cake recipePurchase Bob’s Red Mill Gluten Free 1-to-1 Baking Flour Amanda’s Recipe for Raspberry Chocolate Chip Coffee Cake Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Amanda on Instagram: @acookienameddesireFollow Bob’s Red Mill on Instagram: @bobsredmill

This episode, the bakers tackle another lesson of our Better Baking Academy with Bob’s Red Mill. We level up coffee cake with a gluten-free transformation that will have even the most devoted gluten enthusiasts smitten. With a simple stir-together batter, this cake also sports a crown of crunchy streusel, providing a harmonious textural contrast to the tender interior. We start by using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to create the batter, adding almond flour for structure and flavor, and folding in a generous addition of berries for a seasonal boost that adds eye-catching color. Plus, we bring on Amanda Powell of the blog A Cookie Named Desire to chat about her raspberry and chocolate chip take on it. Special links from this episode:<ul><li>Sign up for the Better Baking Academy with Bob’s Red Mill to get our Gluten-Free <a href="https://www.bakefromscratch.com/better-baking-academy/" rel="nofollow" target="_blank">Summer Berry Coffee Cake recipe</a></li><li>Purchase Bob’s Red Mill <a href="https://www.bobsredmill.com/shop/gluten-free/gluten-free-1-to-1-baking-flour.html" rel="nofollow" target="_blank">Gluten Free 1-to-1 Baking Flour</a> </li><li>Amanda’s Recipe for <a href="https://cookienameddesire.com/raspberry-chocolate-chip-coffee-cake/" rel="nofollow" target="_blank">Raspberry Chocolate Chip Coffee Cake</a></li></ul> Follow Bake from Scratch: <ul><li>Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a></li><li>Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a></li></ul> <ul><li>Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a></li><li>Follow Amanda on Instagram: <a href="https://www.instagram.com/acookienameddesire/" rel="nofollow" target="_blank">@acookienameddesire</a></li><li>Follow Bob’s Red Mill on Instagram: <a href="https://www.instagram.com/bobsredmill/" rel="nofollow" target="_blank">@bobsredmill</a></li></ul>

Better Baking Academy: Gluten-Free Coffee Cake with Amanda Powell

The classic roulade should be tender and light, gaining loft from whipping eggs alongside sugar, and moist and flavorful from simple syrup and decadent filling. In our recent lesson of our Better Baking Academy with Bob’s Red Mill, we are celebrating strawberry season with a showstopping Strawberry Roulade, a rolled masterpiece showcasing a perfect swirl. We talk with the wonderful Karlee Flores of Olive and Artisan, covering the best way to make and bake your roulade. She also offers insight into her inspired petit four take on our original recipe, and an inside look at her kitchen renovations! Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Strawberry Roulade recipePurchase Bob’s Red Mill Organic All-Purpose FlourKarlee’s Recipe for Blackberry Goat Cheese Rolled Petit Fours Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Karlee on Instagram: @oliveandartisanFollow Bob’s Red Mill on Instagram: @bobsredmill 

The classic roulade should be tender and light, gaining loft from whipping eggs alongside sugar, and moist and flavorful from simple syrup and decadent filling. In our recent lesson of our Better Baking Academy with Bob’s Red Mill, we are celebrating strawberry season with a showstopping Strawberry Roulade, a rolled masterpiece showcasing a perfect swirl. We talk with the wonderful Karlee Flores of Olive and Artisan, covering the best way to make and bake your roulade. She also offers insight into her inspired petit four take on our original recipe, and an inside look at her kitchen renovations!  Special links from this episode:<ul><li><a href="https://www.bakefromscratch.com/better-baking-academy/" rel="nofollow" target="_blank">Sign up for the Better Baking Academy with Bob’s Red Mill</a> to get our Strawberry Roulade recipe</li><li>Purchase Bob’s Red Mill <a href="https://www.bobsredmill.com/shop/flours-and-meals/organic-all-purpose-unbleached-white-flour.html" rel="nofollow" target="_blank">Organic All-Purpose Flour</a></li><li>Karlee’s Recipe for <a href="https://www.oliveandartisan.com/blackberry-goat-cheese-roulade-petit-fours/" rel="nofollow" target="_blank">Blackberry Goat Cheese Rolled Petit Fours</a></li></ul> Follow Bake from Scratch: <ul><li>Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> </li><li>Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a></li></ul> <ul><li>Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a></li><li>Follow Karlee on Instagram: <a href="https://www.instagram.com/oliveandartisan/" rel="nofollow" target="_blank">@oliveandartisan</a></li><li>Follow Bob’s Red Mill on Instagram: <a href="https://www.instagram.com/bobsredmill/" rel="nofollow" target="_blank">@bobsredmill</a> </li></ul>

Better Baking Academy: Roulade with Karlee Flores

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

Love this podcast!!! I’m addicted. Fun, informative &amp; inspiring.

Baking Bliss

Love your podcast😍 So on board with the Portugal tour. Yes,yes,yes!!!

Awesome podcast

The Crumb - Bake from Scratch

David Lebovitz

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.

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.

David Lebovitz and Desert Island Ice Cream

Zoë François

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:Oatmeal Cream Sandwich CookiesMilk BreadSpecial links from this episode:Our new cookbook, The Cookie CollectionBake from Scratch - September/October Issue Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Zoë on Instagram: @zoebakes 

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: <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">https://redstaryeast.com/products/</a> Recipes mentioned in this episode:<ul><li><a href="https://www.bakefromscratch.com/oatmeal-cream-sandwich-cookies/" rel="nofollow" target="_blank">Oatmeal Cream Sandwich Cookies</a></li><li><a href="https://www.bakefromscratch.com/milk-bread/" rel="nofollow" target="_blank">Milk Bread</a></li></ul> Special links from this episode:<ul><li>Our new cookbook, <a href="https://www.bakefromscratch.com/product/the-cookie-collection/" rel="nofollow" target="_blank">The Cookie Collection</a></li><li>Bake from Scratch - <a href="https://www.bakefromscratch.com/product/september-october-2019/" rel="nofollow" target="_blank">September/October Issue</a></li></ul> Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a>Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Zoë on Instagram: <a href="https://www.instagram.com/zoebakes/" rel="nofollow" target="_blank">@zoebakes</a>

Getting Schooled by Zoë François

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:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Do-It-All Dough recipesZoë François Raspberry Swirl Bread from our Do-It-All DoughPurchase Bob’s Red Mill Organic All-Purpose FlourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Zoë on Instagram: @zoebakesFollow Bob’s Red Mill on Instagram: @bobsredmill

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:<ul><li><a href="https://www.bakefromscratch.com/better-baking-academy/" rel="nofollow" target="_blank">Sign up for the Better Baking Academy</a> with Bob’s Red Mill to get our Do-It-All Dough recipes</li><li><a href="https://zoebakes.com/2020/01/22/raspberry-swirl-bread-from-do-it-all-dough/" rel="nofollow" target="_blank">Zoë François Raspberry Swirl Bread from our Do-It-All Dough</a></li><li><a href="https://www.bobsredmill.com/shop/flours-and-meals/organic-all-purpose-unbleached-white-flour.html" rel="nofollow" target="_blank">Purchase Bob’s Red Mill Organic All-Purpose Flour</a></li></ul>Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Zoë on Instagram: <a href="https://www.instagram.com/zoebakes/" rel="nofollow" target="_blank">@zoebakes</a> Follow Bob’s Red Mill on Instagram: <a href="https://www.instagram.com/bobsredmill/" rel="nofollow" target="_blank">@bobsredmill</a>

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

Michelle Lopez

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:Carrot Cake LoafSourdough Pumpkin Rolls Special links from this episode:Our new cookbook, The Cookie CollectionMichelle’s new book, Weeknight BakingFollow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Michelle on Instagram: @hummingbirdhigh

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. <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">Check out their products here</a>. Recipes mentioned in this episode:<ul><li><a href="https://www.bakefromscratch.com/product/september-october-2019/" rel="nofollow" target="_blank">Carrot Cake Loaf</a></li><li><a href="https://www.bakefromscratch.com/product/september-october-2019/" rel="nofollow" target="_blank">Sourdough Pumpkin Rolls</a> </li></ul> Special links from this episode:<ul><li>Our new cookbook, <a href="https://www.bakefromscratch.com/product/the-cookie-collection/" rel="nofollow" target="_blank">The Cookie Collection</a></li><li>Michelle’s new book, <a href="https://www.amazon.com/Weeknight-Baking-Recipes-Your-Schedule/dp/1501189875 " rel="nofollow" target="_blank">Weeknight Baking</a></li></ul> Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Michelle on Instagram: <a href="https://www.instagram.com/hummingbirdhigh/" rel="nofollow" target="_blank">@hummingbirdhigh</a>

Weeknight Baking with Michelle Lopez

Amanda Faber

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:Vanilla Malted Milk Cake Recipe May/June Issue for Banana SnickerdoodlesSimple Cake by Odette WilliamsFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Amanda on Instagram: @amandaefaber

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: <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">https://redstaryeast.com/products/</a> Special links from this episode:<ul><li><a href="https://www.bakefromscratch.com/vanilla-malted-milk-cake/" rel="nofollow" target="_blank">Vanilla Malted Milk Cake Recipe</a> </li><li><a href="https://www.bakefromscratch.com/product/may-june-2019/" rel="nofollow" target="_blank">May/June Issue for Banana Snickerdoodles</a></li><li><a href="https://www.bakefromscratch.com/product/simple-cake/" rel="nofollow" target="_blank">Simple Cake by Odette Williams</a></li></ul>Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a>Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Amanda on Instagram: <a href="https://www.instagram.com/amandaefaber/" rel="nofollow" target="_blank">@amandaefaber</a>

Amanda Faber on Cake, Art, and Podcasting

Edd Kimber

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:Cheddar Sage Dutch Oven BreadEdd Kimber’s Custard TartMarmalade Pudding Special links from this episode:Bake from Scratch : Holiday Cookies Special IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Edd on Instagram: @theboywhobakes

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: <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">https://redstaryeast.com/products/</a>Recipes mentioned in this episode:<ul><li><a href="https://www.bakefromscratch.com/cheddar-sage-dutch-oven-bread/" rel="nofollow" target="_blank">Cheddar Sage Dutch Oven Bread</a></li><li><a href="https://www.bakefromscratch.com/custard-tart/" rel="nofollow" target="_blank">Edd Kimber’s Custard Tart</a></li><li><a href="https://www.bakefromscratch.com/marmalade-pudding/" rel="nofollow" target="_blank">Marmalade Pudding</a> </li></ul>Special links from this episode:<ul><li>Bake from Scratch : <a href="https://www.bakefromscratch.com/product/holiday-cookies-2019/" rel="nofollow" target="_blank">Holiday Cookies Special Issue</a></li></ul>Follow Bake from Scratch: <ul><li>Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> </li><li>Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> </li></ul>Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Edd on Instagram: <a href="https://www.instagram.com/theboywhobakes/?hl=en" rel="nofollow" target="_blank">@theboywhobakes</a>

Great British Baking with Edd Kimber

You have questions; we have answers. We’re proud to have Red Star as our podcast sponsor, but beyond making an incredible product, they’re also an invaluable resource for understanding the how and why of baking with yeast. For our interview, we tapped Kelly Olson, the mind behind Carol Stevens, the main contact for all of Red Star’s baking and yeast-related questions. So, think of her as the baker’s version of Dear Abby. We tackle how to check for proper dough consistency, how to achieve the best oven-spring, and make-ahead options for your holiday baked goods. 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:Tomato Sourdough FocacciaMilk BreadFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Red Star on Instagram: @redstaryeast

You have questions; we have answers. We’re proud to have Red Star as our podcast sponsor, but beyond making an incredible product, they’re also an invaluable resource for understanding the how and why of baking with yeast. For our interview, we tapped Kelly Olson, the mind behind Carol Stevens, the main contact for all of Red Star’s baking and yeast-related questions. So, think of her as the baker’s version of Dear Abby. We tackle how to check for proper dough consistency, how to achieve the best oven-spring, and make-ahead options for your holiday baked goods. 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: <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">https://redstaryeast.com/products/</a>Recipes mentioned in this episode:<ul><li><a href="https://www.bakefromscratch.com/tomato-sourdough-focaccia/" rel="nofollow" target="_blank">Tomato Sourdough Focaccia</a></li><li><a href="https://www.bakefromscratch.com/milk-bread/" rel="nofollow" target="_blank">Milk Bread</a></li></ul>Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Red Star on Instagram: <a href="https://www.instagram.com/redstaryeast/" rel="nofollow" target="_blank">@redstaryeast</a>

Holiday Baking and Yeast 101 with Red Star

Carrie Morey

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 

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: <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">https://redstaryeast.com/products/</a>Recipes mentioned in this episode:<ul><li>Carrie Morey’s <a href="https://www.bakefromscratch.com/carrie-morey-classic-buttermilk-biscuits/" rel="nofollow" target="_blank">Classic Buttermilk Biscuits with White Lily Flour</a></li><li>Brian Hart Hoffman’s <a href="https://www.bakefromscratch.com/brian-hart-hoffman-buttermilk-biscuits/" rel="nofollow" target="_blank">Buttermilk Biscuits with White Lily Flour</a></li><li><a href="https://www.bakefromscratch.com/traditional-english-scones-downton-abbey/" rel="nofollow" target="_blank">Traditional English Scones</a> by Lisa Heathcote of Downton Abbey</li></ul>Special links from this episode:<ul><li><a href="https://www.bakefromscratch.com/biscuit-month/" rel="nofollow" target="_blank">White Lily Biscuit Month</a></li><li>Our new cookbook <a href="https://www.bakefromscratch.com/product/the-cookie-collection/" rel="nofollow" target="_blank">The Cookie Collection</a></li><li>Bake from Scratch - <a href="https://www.bakefromscratch.com/product/september-october-2019" rel="nofollow" target="_blank">September/October Issue</a></li></ul> Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a>Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Carrie on Instagram: <a href="https://www.instagram.com/calliesbiscuits/" rel="nofollow" target="_blank">@calliesbiscuits</a> Follow Callie’s Hot Little Biscuit: <a href="https://www.instagram.com/callieshotlittlebiscuit/" rel="nofollow" target="_blank">@callieshotlittlebiscuit</a>

A Biscuit Special with Carrie Morey

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&amp;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&amp;H Sugar, Simply Organic, and Wolf Gourmet. Find out more about these companies and their products with the following links:TillamookWolf GourmetC&amp;H SugarSimply OrganicRecipes mentioned in this episode:Gingerbread Chai Ice Cream SandwichesCardamom-Spiced Cookie Bars with Eggnog Cream Cheese FrostingPan-Banging Molasses Espresso Cookies with Chocolate Special links from this episode:Holiday Cookies Special Issue Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman

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&amp;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: <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">https://redstaryeast.com/products/</a>Another thank-you to our 12 Day of Holiday Cookies sponsors, Tillamook, C&amp;H Sugar, Simply Organic, and Wolf Gourmet. Find out more about these companies and their products with the following links:<ul><li><a href="https://www.tillamook.com" rel="nofollow" target="_blank">Tillamook</a></li><li><a href="https://www.subzero-wolf.com/ " rel="nofollow" target="_blank">Wolf Gourmet</a></li><li><a href="https://www.chsugar.com/home" rel="nofollow" target="_blank">C&amp;H Sugar</a></li><li><a href="https://www.simplyorganic.com/" rel="nofollow" target="_blank">Simply Organic</a></li></ul>Recipes mentioned in this episode:<ul><li><a href="https://www.bakefromscratch.com/gingerbread-chai-ice-cream-sandwiches/" rel="nofollow" target="_blank">Gingerbread Chai Ice Cream Sandwiches</a></li><li><a href="https://www.bakefromscratch.com/cardamom-spiced-cookie-bars/" rel="nofollow" target="_blank">Cardamom-Spiced Cookie Bars with Eggnog Cream Cheese Frosting</a></li><li><a href="https://www.bakefromscratch.com/pan-banging-molasses-espresso-cookies-chocolate/" rel="nofollow" target="_blank">Pan-Banging Molasses Espresso Cookies with Chocolate</a></li></ul> Special links from this episode:<ul><li><a href="https://www.bakefromscratch.com/product/holiday-cookies-2019/" rel="nofollow" target="_blank">Holiday Cookies Special Issue</a></li></ul> Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a>

A Holiday Cookie Special!

Erin Clarkson

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&amp;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:PB&amp;J BlondiesSalted Caramel Snickerdoodles Special links from this episode:Bake from Scratch : Holiday Cookies Special Issue Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Erin on Instagram: @cloudykitchen 

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&amp;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: <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">https://redstaryeast.com/products/</a> Recipes mentioned in this episode:<ul><li><a href="https://www.bakefromscratch.com/pb-j-blondies/" rel="nofollow" target="_blank">PB&amp;J Blondies</a></li><li><a href="https://www.bakefromscratch.com/salted-caramel-snickerdoodles/" rel="nofollow" target="_blank">Salted Caramel Snickerdoodles</a> </li></ul>Special links from this episode:<ul><li>Bake from Scratch : <a href="https://www.bakefromscratch.com/product/holiday-cookies-2019/" rel="nofollow" target="_blank">Holiday Cookies Special Issue</a> </li></ul>Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Erin on Instagram: <a href="https://www.instagram.com/cloudykitchen/" rel="nofollow" target="_blank">@cloudykitchen</a>

Erin Clarkson Builds a Better Cookie Box

Angela Garbacz

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 

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: <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">https://redstaryeast.com/products/</a> Recipes mentioned in this episode:<ul><li><a href="https://www.bakefromscratch.com/peanut-butter-chocolate-babkas/" rel="nofollow" target="_blank">Peanut Butter-Chocolate Babkas</a></li><li><a href="https://www.bakefromscratch.com/angel-biscuits/" rel="nofollow" target="_blank">Angel Biscuits</a></li></ul> Special links from this episode:<ul><li><a href="https://www.bakefromscratch.com/biscuit-month/" rel="nofollow" target="_blank">White Lily Biscuit Month</a></li><li>Our new cookbook, <a href="https://www.bakefromscratch.com/product/the-cookie-collection/" rel="nofollow" target="_blank">The Cookie Collection</a></li><li><a href="http://www.goldenrodpastries.com/empower-through-flour/" rel="nofollow" target="_blank">Empower Through Flour</a></li><li><a href="http://www.goldenrodpastries.com" rel="nofollow" target="_blank">Goldenrod Pastries</a></li><li>Bake from Scratch : <a href="https://www.bakefromscratch.com/product/july-august-2019/" rel="nofollow" target="_blank">July/August Issue</a></li><li><a href="https://www.nokidhungry.org" rel="nofollow" target="_blank">No Kid Hungry</a></li></ul> Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Angela on Instagram: <a href="https://www.instagram.com/angelagarbacz_/" rel="nofollow" target="_blank">@angelagarbacz_</a> Follow Goldenrod Pastries: <a href="https://www.instagram.com/goldenrodpastries/" rel="nofollow" target="_blank">@goldenrodpastries</a>

Baking It Forward with Angela Garbacz

Rebecca Firth

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.com Follow Brian on Instagram: @brianharthoffmanFollow Rebecca on Instagram: @displacedhousewife

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: <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">https://redstaryeast.com/products/</a> Recipes mentioned in this episode:<ul><li><a href="https://www.bakefromscratch.com/five-spice-molasses-cookies/" rel="nofollow" target="_blank">Five-Spice Molasses Cookies</a></li><li><a href="https://www.bakefromscratch.com/chocolate-almond-mooncakes/" rel="nofollow" target="_blank">Chocolate Almond Mooncakes</a></li><li><a href="https://www.bakefromscratch.com/sourdough-discard-brownies/" rel="nofollow" target="_blank">Sourdough Discard Brownies</a></li><li><a href="https://www.bakefromscratch.com/pineapple-ginger-thumbprint-cookies/" rel="nofollow" target="_blank">Pineapple Ginger Thumbprint Cookies</a></li></ul> Special links from this episode:<ul><li><a href="https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/ref=sr_1_1?ie=UTF8&amp;qid=1532192569&amp;sr=8-1&amp;keywords=the+cookie+book+by+rebecca+firth" rel="nofollow" target="_blank">The Cookie Book</a></li><li><a href="https://www.displacedhousewife.com" rel="nofollow" target="_blank">DisplacedHousewife</a></li><li><a href="https://www.bakefromscratch.com/product/july-august-2019/" rel="nofollow" target="_blank">July/August Issue - Bake from Scratch</a></li></ul> Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a>Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a> Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a>Follow Rebecca on Instagram: <a href="https://www.instagram.com/displacedhousewife/" rel="nofollow" target="_blank">@displacedhousewife</a>

On Cookies and Baking in China with Rebecca Firth

Jeremiah Duarte

Catch up with Jeremiah Duarte Bills, cohost of the baking podcast Flour Hour and Portuguese baking wunderkind. Jeremiah offers a Portuguese pastry deep dive, from the egg-rich desserts hailing from medieval monasteries to the sweet specialties of the Azores. The bakers also dish on their top summer baking recipes, from a vanilla-forward Pavlova to Gaby Dalkin’s Chocolate Chip Cookie Cheesecake Bars. Plus, learn what recipes to try to use up leftover egg yolks and how to turn your muffin tin into the perfect tartlet pan. Quote: “I truly believe every person, every baker, every culture . . . has their story. And a lot of that story is told through food.”  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 from this episode:Heilala Vanilla Berry PavlovaFruit TartletsPastéis de NataJuly/August IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Jeremiah on Instagram: @jeremiahbakes 

Catch up with Jeremiah Duarte Bills, cohost of the baking podcast Flour Hour and Portuguese baking wunderkind. Jeremiah offers a Portuguese pastry deep dive, from the egg-rich desserts hailing from medieval monasteries to the sweet specialties of the Azores. The bakers also dish on their top summer baking recipes, from a vanilla-forward Pavlova to Gaby Dalkin’s Chocolate Chip Cookie Cheesecake Bars. Plus, learn what recipes to try to use up leftover egg yolks and how to turn your muffin tin into the perfect tartlet pan. Quote: “I truly believe every person, every baker, every culture . . . has their story. And a lot of that story is told through food.”  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: <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">https://redstaryeast.com/products/</a>Special links from this episode:<ul><li><a href="https://www.bakefromscratch.com/heilala-vanilla-berry-pavlova/" rel="nofollow" target="_blank">Heilala Vanilla Berry Pavlova</a></li><li><a href="https://www.bakefromscratch.com/fruit-tartlets/" rel="nofollow" target="_blank">Fruit Tartlets</a></li><li><a href="https://www.bakefromscratch.com/pasteis-de-nata/" rel="nofollow" target="_blank">Pastéis de Nata</a></li><li><a href="https://www.bakefromscratch.com/product/july-august-2019/" rel="nofollow" target="_blank">July/August Issue</a></li></ul>Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a>Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Jeremiah on Instagram: <a href="https://www.instagram.com/jeremiahbakes/" rel="nofollow" target="_blank">@jeremiahbakes</a>

Picture Us in Portugal with Jeremiah Duarte Bills

Shauna Sever

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:Herbed Sour Cream Pull-Apart LoafCoconut Almond Rice CakeSpecial links from this episode:Bake from Scratch : January/February 2020 IssueMidwest MadeFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Shauna on Instagram: @shaunasever

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. <a href="https://redstaryeast.com/products/" rel="nofollow" target="_blank">Check out their products</a>. Recipes mentioned in this episode:<ul><li><a href="https://www.bakefromscratch.com/herbed-sour-cream-pull-apart-loaf/" rel="nofollow" target="_blank">Herbed Sour Cream Pull-Apart Loaf</a></li><li><a href="https://www.bakefromscratch.com/coconut-almond-rice-cake/" rel="nofollow" target="_blank">Coconut Almond Rice Cake</a></li></ul> Special links from this episode:<ul><li>Bake from Scratch : <a href="https://www.bakefromscratch.com/product/january-february-2020/" rel="nofollow" target="_blank">January/February 2020 Issue</a></li><li><a href="https://www.amazon.com/Midwest-Made-Bold-Baking-Heartland/dp/076246450X/ref=sr_1_1?qid=1580939851&amp;refinements=p_27%3AShauna+Sever&amp;s=books&amp;sr=1-1&amp;text=Shauna+Sever " rel="nofollow" target="_blank">Midwest Made</a></li></ul> Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a>Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Shauna on Instagram: <a href="https://www.instagram.com/shaunasever/" rel="nofollow" target="_blank">@shaunasever</a>

Shauna Sever on Midwest Baking

Ciarra Siller

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

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:<ul><li>Sign up for the Better Baking Academy with Bob’s Red Mill to get our <a href="https://www.bakefromscratch.com/better-baking-academy/" rel="nofollow" target="_blank">Gluten-Free Chocolate Cake recipe</a></li><li>Ciarra’s recipe for <a href="https://peanutbutterpluschocolate.com/gluten-free-orange-cake-with-chocolate/" rel="nofollow" target="_blank">Gluten-Free Chocolate Orange Almond Cake with Swiss Buttercream</a></li><li>Purchase Bob’s Red Mill <a href="https://www.bobsredmill.com/shop/gluten-free/gluten-free-1-to-1-baking-flour.html" rel="nofollow" target="_blank">Gluten Free 1-to-1 Baking Flour</a></li><li>Purchase Bob’s Red Mill <a href="https://www.bobsredmill.com/almond-meal-flour.html" rel="nofollow" target="_blank">Super-Fine Almond Flour</a></li><li>Purchase Bob’s Red Mill <a href="https://www.bobsredmill.com/organic-coconut-flour.html" rel="nofollow" target="_blank">Organic Coconut Flour</a></li><li>Purchase Bob’s Red Mill <a href="https://www.bobsredmill.com/gluten-free-oat-flour.html" rel="nofollow" target="_blank">Gluten Free Oat Flour</a></li></ul> Follow Bake from Scratch: Instagram: <a href="https://www.instagram.com/thebakefeed/" rel="nofollow" target="_blank">@thebakefeed</a> Website: <a href="https://www.bakefromscratch.com/" rel="nofollow" target="_blank">bakefromscratch.com</a>Follow Brian on Instagram: <a href="https://www.instagram.com/brianharthoffman/" rel="nofollow" target="_blank">@brianharthoffman</a> Follow Ciarra on Instagram: <a href="https://www.instagram.com/peanutbutterpluschocolate/" rel="nofollow" target="_blank">@peanutbutterpluschocolate</a> Follow Bob’s Red Mill on Instagram: <a href="https://www.instagram.com/bobsredmill/" rel="nofollow" target="_blank">@bobsredmill</a>

Better Baking Academy: Gluten-Free Cake with Ciarra Siller

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